Yesteryear Pumpkin Pudding
A warm and comforting pumpkin pudding with cinnamon and nutmeg, perfect for fall gatherings or cozy family desserts, featuring creamy pumpkin and sweet raisins.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a 2-quart casserole, crumble the white bread.
- In a bowl, combine eggs, milk, pumpkin, sugar, cinnamon, nutmeg, and vanilla.
- Add raisins to the egg mixture.
- Pour the egg mixture over the crumbled bread and stir to combine.
- Set the casserole in a larger casserole or baking dish.
- Fill the larger dish with hot water to create a water bath.
- Bake for 70 minutes or until a knife inserted near the center comes out clean.
- Serve warm or chilled with stirred cream if desired.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of white bread. You can also substitute half of the milk with evaporated milk for added creaminess. If you prefer, add chopped nuts or swap raisins for dried cranberries for a different twist. Ensure the pumpkin is solid pack for best results. This dish is a delightful addition to any fall gathering alongside Moist Bread Stuffing.
Serving Suggestions
Serve the pudding warm or chilled, topped with stirred cream for extra indulgence. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. This comforting dessert is perfect for family gatherings or holiday feasts, making it a wonderful addition to your table alongside other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Yesteryear Pumpkin Pudding contains roughly 783 calories, with 11g protein, 118g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (51% of the Daily Value), calcium (25% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 14g of dietary fiber toward your daily target.
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 make this pudding in advance?
Yes, you can prepare the pumpkin pudding a day ahead. Just cover and refrigerate it once it cools. When ready to serve, reheat in the oven or microwave. This makes it a great make-ahead dessert option for gatherings.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg replacement. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water per egg and let it sit for a few minutes until it thickens. This works well for binding the ingredients together in the pudding.
Is this pudding suitable for a gluten-free diet?
To make this pudding gluten-free, substitute the white bread with gluten-free bread. Ensure all other ingredients, including the pumpkin and spices, are certified gluten-free. This way, you can still enjoy the flavors while accommodating dietary restrictions.
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).