Sweet Potato-Pumpkin Puddings
A warm, comforting dessert combining sweet potatoes and pumpkin with spices, topped with brown sugar sauce and whipped cream—perfect for fall gatherings and cozy nights.
Ingredients
- 8 oz. can sweet potatoes, drained ⓘ
- 1 cup canned pumpkin ⓘ
- 1/2 teaspoon finely shredded orange peel
- 1/3 cup sugar ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 2 beaten eggs ⓘ
- 1 cup canned unsweetened coconut milk
- sweetened whipped cream ⓘ
- toasted shredded coconut (optional) ⓘ
- 1 cup pitted dates, cut up ⓘ
- 1 cup boiling water ⓘ
- 1/2 cup granulated sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 1 egg ⓘ
- 2 tablespoons butter or margarine, melted ⓘ
- 1 1/2 cups sifted enriched flour ⓘ
- 1 teaspoon soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Combine pitted dates and boiling water in a bowl and set aside to cool.
- Blend sugar, egg, and melted butter until well combined.
- Sift together enriched flour, soda, baking powder, and salt; add to the sugar mixture and blend.
- Stir in chopped nuts and the cooled date mixture.
- Pour the batter into an 11 x 1 1/2-inch baking dish.
- Prepare the brown sugar sauce by combining 1 1/2 cups brown sugar, 1 tablespoon butter, and 1 1/2 cups boiling water; pour over the batter.
- Bake in a moderate oven at 375°F (190°C) for about 40 minutes.
- Remove from oven, cut into squares, and invert onto plates.
- Serve warm with sweetened whipped cream and toasted shredded coconut if desired.
Tips & Substitutions
For a smoother texture, blend the sweet potatoes and pumpkin together before mixing in the other ingredients. You can substitute the coconut milk with almond or cashew milk for a different flavor. If you want to enhance the spice profile, consider adding a pinch of nutmeg. This recipe can be adapted to make Easy Muffins by pouring the batter into muffin tins instead of a baking dish.
Serving Suggestions
Serve the sweet potato-pumpkin puddings warm, topped with sweetened whipped cream and a sprinkle of toasted shredded coconut for added texture. They pair beautifully with a side of fresh fruit or a light salad. For a complete meal, consider serving alongside Dietetic Spice Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and warm it in 30-second intervals, stirring in between, until heated through. This dish can also be enjoyed cold, making it versatile for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Pumpkin Puddings contains roughly 620 calories, with 7g protein, 84g carbohydrates, and 30g fat. It is an excellent source of vitamin C (53% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 960mg per serving (42% 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 sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Simply peel, chop, and steam or boil them until tender, then mash before adding to the recipe. Fresh sweet potatoes provide a richer flavor and a slightly different texture, enhancing the overall dish.
What can I substitute for eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. These substitutions will help maintain the moisture and binding properties of the pudding while making it suitable for vegan diets.
How can I make this recipe gluten-free?
To make this pudding gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially the baking powder and any added flavorings, are also gluten-free. This will allow you to enjoy the dessert without gluten.
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).