Pumpkin Pudding With Candied Ginger Whipped Cream Recipes

PUMPKIN GINGER BREAD PUDDING

Steps:

• Special equipment: 11 by 7-inch baking dish
• For the squash: Preheat the oven to 375 degrees F.
• Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
• For the pudding: Preheat the oven to 350 degrees F.
• In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 minutes.
• Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked.
• Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
• It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

PUMPKIN-GINGER BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
• Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
• Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Steps:

• Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

GINGER WHIPPED CREAM

Steps:

• Beat cream and sugar in medium bowl until peaks form. Fold in ginger. Cover and chill up to 4 hours (before serving, whisk cream to thicken if deflated).

GINGERSNAP PUMPKIN PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.

PUMPKIN PUDDING WITH CANDIED GINGER WHIPPED CREAM

Steps:

• MAKE THE PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
• In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
• In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
• MAKE THE TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
• Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.

GINGER PUMPKIN PUDDING CAKES

Steps:

• Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
• Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
• Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
• In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
• Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
• Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

PUMPKIN GINGER RICE PUDDING

Steps:

• Bake pumpkin:
• Put oven rack in middle position and preheat oven to 450°F.
• Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
• Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
• Reduce oven temperature to 350°F.
• Cook rice while pumpkin bakes:
• Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
• Make pudding:
• Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
• If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.

PUMPKIN GINGERBREAD COTTAGE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.
• Mix pumpkin puree and 1 cup sugar together in a bowl. Stir in 2 beaten eggs. Stir in evaporated milk until dissolved into the mixture. Mix in 1 teaspoon ginger, cinnamon, nutmeg, and cloves until well blended. Pour pumpkin mixture into the prepared casserole dish.
• Mix flour, 1 tablespoon ginger, baking powder, and baking soda together in a bowl. Add almond milk, 1/2 cup sugar, and 1 egg; beat batter with an electric mixer until light and creamy.
• Pour batter evenly over the pumpkin mixture in the casserole dish.
• Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
• Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
• Preheat the oven to 350°F (180°C).
• Just before baking, toss the bread cubes to redistribute the liquid.
• Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
• Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
• Enjoy!

PUMPKIN PUDDING WITH CANDIED GINGER WHIPPED CREAM

Steps:

• PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
• In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
• In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
• TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
• Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.

LAYERED PUMPKIN-GINGERSNAP DESSERT

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

PUMPKIN GINGER CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.