Baked Pumpkin Pudding

My kids and I enjoy pumpkin desserts and since it is raining pumpkins, I decided to jump on board. Ever since my kids have figured that mom can bake, they now think I am a 24/7 bakery. My oldest wanted me to bake a pumpkin pie. But mom always has wise plans, I wanted to skip the pie crust 😉 My first try wasn’t as successful but I think for my taste the second try worked out well. I balanced the pie-crust calories by replacing milk with heavy cream 🙂

This recipe does not have the trilogy of pumpkin spices but just nutmeg. If you love eggnog with its bold flavor of nutmeg then I am sure you will enjoy this pumpkin pudding recipe. My puddings are not overly sweet and I do not use a water bath to bake it.

Serving: 4-6 ramekins or 9″ pie pan

Ingredients:

2 cups pumpkin puree

4 whole eggs

6-8 tbsp of raw sugar

1/2 tsp of freshly grated nutmeg

1/2 cup heavy cream

pinch of salt

Directions:

Heat oven to 350F

Cream sugar, nutmeg, salt and eggs.

Next add the cream. Mix well.

Finally add the pumpkin puree.

Spray your pie pan or ramekins. Pour in the mixture. Place the bake-ware on a cookie sheet and bake for 35-40 minute till a toothpick comes clean.

Let cool and then refrigerate for 1-4 hrs.

Serve with some home-made whipped cream and pumpkin seeds.

Love Pumpkin, then here are some more recipes you can check out Creme Brulee in Mini-Pumpkin’s Recipe here. Also a Creamy Pumpkin Curry Recipe with coconut milk.