Smooth and creamy pumpkin spice pudding is served with a gingersnap cookie, instead of a crust. Recipe from Chef Jenn Felmley’s ‘Cooking with Suzie’s CSA’ class at the Great News Cooking School.
Baked Spice Pumpkin Pudding
Spice Pumpkin Pudding
- 1 ¾ cups Pumpkin puree*
- ½ cup Granulated sugar
- ¼ tsp. Vietnamese Cinnamon
- 1/8 tsp. Kosher salt
- ¼ tsp. Ground ginger
- 1/8 tsp. Freshly grated nugmeg
- 1/8 tsp. Ground cloves
- 1 cup Whole milk
- ½ cup Heavy cream
- 2 lg. Eggs, lightly beaten
- 1 lg. Egg yolk
- ½ cup Chilled whipping cream
- 1 ½ tbsp. Sugar
- ½ tsp. Vietnamese cinnamon
- Preheat oven to 350 degrees.
- Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a double boiler. Cook for another 10-15 minutes, stirring frequently. The mixture will thicken and get a bit darker. Remove the bowl from the double boiler.
- In the food processor or a separate bowl whisk together whole eggs, egg yolk, milk and heavy cream; slowly whisk in one cup of the warm pumpkin mixture to temper the eggs. Then combine the remaining pumpkin puree into egg and milk mixture .
- Pour into ovenproof 6-ounce pudding cups or ramekins and place onto a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and /or a knife tip inserted into the center of the puddings comes out clean.
- While they bake, combine whipping cream, sugar and cinnamon in the bowl of an electric mixer. Whip until peaks just begin to form.
- When the puddings are cooked through, transfer to a cooling rack on the counter, then cool completely at room temperature, about 1 – 2 hours. Chill until ready to serve. Serve with gingersnap cookie.
* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.