Pumpkin Pudding
A creamy and flavorful pumpkin pudding infused with warm spices and orange zest, perfect for fall gatherings or holiday desserts. Its smooth texture and aromatic profile make it a delightful treat for pumpkin lovers and those seeking a comforting, spiced dessert.
Ingredients
Instructions
- Combine milk, brown sugar, orange peel, ginger, cinnamon, and salt in a saucepan.
- Stir thoroughly and add the eggs and pumpkin; blend well.
- Beat until smooth.
- Pour the mixture into a greased shallow 1 1/2-quart baking dish.
- Place the dish in a large pan in the middle of the oven and pour boiling water into the pan to come halfway up the sides of the baking dish.
- Bake at 350°F for 1 1/4 hours or until a knife inserted in the center comes out clean.
- Remove the baking dish and cool the pudding to room temperature before serving or refrigerate for at least 3 hours.
- If cooked in six 4-ounce individual glass molds, bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a pinch of nutmeg. If you don’t have fresh orange peel, use a few drops of orange extract instead. You can also substitute half of the milk with cream for a creamier texture. Remember to whisk the eggs thoroughly to avoid any lumps in the pudding.
Serving Suggestions
Serve the pumpkin pudding chilled or at room temperature, topped with whipped cream or a sprinkle of cinnamon for added flair. It pairs beautifully with pastries or vanilla ice cream. For a festive touch, serve it as a dessert during fall gatherings or holiday meals.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick warm-up, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pudding contains roughly 388 calories, with 5g protein, 84g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (49% of the Daily Value), calcium (40% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1363mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before adding it to the mixture, aiming for about 1 cup of pureed fresh pumpkin. This will enhance the flavor and texture of your pudding.
How can I make this recipe dairy-free?
To make this pumpkin pudding dairy-free, substitute the milk with almond milk, coconut milk, or any other non-dairy milk of your choice. Ensure the eggs are fresh and proceed with the recipe as directed for a delicious alternative.
What if I want a sweeter pudding?
If you prefer a sweeter pudding, you can increase the brown sugar by a couple of tablespoons. Alternatively, consider using maple syrup or honey as a natural sweetener, adjusting to your taste while keeping the consistency in mind.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).