AMISH BAKED PUMPKIN PUDDING
By Kevin Williams
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
- 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
- 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.