AMISH BAKED PUMPKIN PUDDING
By Kevin Williams
Not the best photo in the word, but delicious baked pumpkin pudding....
This is a dessert I stumbled upon at an Amish restaurant recently (more about the restaurant soon). I'm sorry, the photo isn't the most appetizing, I was trying to sneak a photo with my phone in a busy buffet line and that doesn't leave one much time for making things pretty. But, wow, this was good. This is a dessert where the taste lingered with me for a while and as time passes I find myself thinking about it more. This was a GOOD dessert and could even crack my list of top 10 favorite Amish desserts. The full, hint-of-spice taste of pumpkin contrasted with the baked part of the pudding just provided an amazing dessert and, man, if topped with whipped cream (I didn't have any handy) that dessert might zip to the top of my list.
You can make this in little custard cups or just pour all into a 9 X 9 square pan, which is what most Amish cooks would probably do. Enjoy this and I think it'd make an amazing alternative to pumpkin pie!
Baked Pumpkin Pudding
Ingredients
- 2 eggs beaten
- 1 can 15 ounces solid-pack pumpkin
- ¾ cup sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1-½ cups fat-free evaporated milk
- 5 tablespoons reduced-fat whipped topping
Instructions
- In a large bowl, beat the eggs, pumpkin, sugar, honey and spices until blended.
- Gradually beat in milk.
- Pour into five 8-oz. custard cups coated with cooking spray.
- Place in a 13x9-in. baking pan.
- Pour hot water into <g class="gr_ gr_1531 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="1531" data-gr-id="1531">pan</g> to act as a water bath.
- Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°.
- Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
- Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Judy
In your intro, you mentioned pouring it into a 9x9 pan, but the recipe says 9x13. Which is the right size?
Kevin
Good luck with the recipe, Judy!
Judy
Never mind, I mis-read it. Can’t wait to try it!
Diane Zoulek
Kevin, in the directions before the recipe - you say that we can put the pudding in custard cups or a 9x9 square pan. In the recipe, it says to use a 9x13 pan. Which is correct???
Thanks!!!!
I love too many of your recipes, since starting to follow your postings about 3+ months ago - I've gained almost 10#. Guess I need to find an Amish farms to burn off some of this delicious food.
Diane Zoulek
Sorry, I misread the directions - now I see where the 9x13 pan comes into use!
Kevin
Thanks, Diane...good luck with the recipe, I really like it and thanks for stopping by...you aren't the only one gaining pounds:( I need stop visiting so many Amish bakeries!
Cathie Kukec
Hi Kevin! The first two recipes I was able to grab the Pinterest button to save them, but the rest there is no where to Pin. Am I missing something? Thanks, I know you’ve done a lot of work, I like the new look and want to be able to save the recipes for later (instead of only printing)
Thanks!
Kevin
Thanks, Cathie, I will ask my web developer, she does all the "nut and bolts" stuff, I appreciate you calling that to my attention! I'll get back with you on this!