Saturday, October 8, 2011

Pumpkin Pudding

Another one of those dishes I forgot to take a picture of before it was too late! This was my pumpkin pie substitute to suit the gluten-free way of life. I made this earlier in the day as I wasn't too confident in the recipe - it turned out great and I wish I had just made it while we were eating dinner. Not only does it smell fabulous, the consistency was superior when it was sampled straight out of the oven as opposed to being warmed up later. Regardless, it's a unique Thanksgiving dessert that everyone could enjoy:

Pumpkin Pudding
1 can (15 ounces) pumpkin puree (Jason had pureed a pumpkin last year and we had a few containers still left in the freezer)
3/4 cup light brown sugar, packed
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups half-and-half or light cream

Butter a 1 1/2-quart casserole. Heat oven to 350°. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
Serves 6 to 8.

MY REVIEW: I served this both with whipped cream and cinnamon sugar. Every seemed to enjoy it!


  1. This was a wonderful finishing touch on a lovely meal. It was light but still gave the pumpkin pie experience. Crustless pumpkin pie!