Pumpkin Pudding(Budin De Calabaza)
A creamy, spiced pumpkin pudding with warm cinnamon and smooth texture, perfect for autumn gatherings or holiday desserts, appealing to pumpkin lovers and dessert enthusiasts.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a 2-quart glass baking dish.
- Cook pumpkin rapidly in water and salt, covered, for 20 minutes.
- Drain and put pumpkin through a potato ricer.
- Add remaining ingredients and mix well.
- Turn mixture into the prepared baking dish.
- Bake for about 40 minutes until set.
Tips & Substitutions
For a smoother texture, ensure the pumpkin is well-riced to avoid lumps. If you don't have ground cinnamon, try nutmeg or ginger for a different spice profile. You can substitute the milk with almond or oat milk for a dairy-free version. If you prefer a sweeter pudding, increase the sugar to 1/2 cup. This recipe is similar to the texture of a First Base Casserole.
Serving Suggestions
Serve the pumpkin pudding warm or chilled as a delightful dessert. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle additional ground cinnamon or nutmeg on top. This dish can be complemented with a side of Carrot Bake for a well-rounded meal.
Storage & Reheating
Store any leftover pumpkin pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave in short intervals, stirring in between, until warmed through. Alternatively, you can reheat in the oven at 350°F for 15-20 minutes until hot. Avoid overcooking to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pudding(Budin De Calabaza) contains roughly 1045 calories, with 17g protein, 199g carbohydrates, and 24g fat. It is an excellent source of vitamin C (63% of the Daily Value), dietary fiber (52% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1641mg per serving (71% 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 canned pumpkin instead of fresh?
Yes, you can substitute 2 cups of canned pumpkin puree for the fresh pumpkin. Just skip the cooking and ricing steps, and mix the canned pumpkin directly with the other ingredients. This will save time while still delivering a delicious pudding.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These alternatives will help bind the pudding without compromising flavor.
How do I know when the pudding is done baking?
The pudding is done when it is set in the center and a toothpick inserted comes out clean. It should have a slight jiggle but not be liquid. Keep an eye on it towards the end of baking to prevent overcooking.
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).