Fox Pines Pumpkin Pudding

I have fond memories of helping my mother cut up (with a hatchet!) the Hubbard squash she grew each year in the garden.  If you’ve never seen a Hubbard squash, read this.  They are huge, and can make dozens of pie from just one squash.  And we always had more than one!  My mom used the flesh just like you would pumpkin – mostly for pies on the farm.

I started making this  pudding when I was just too tired or didn’t have time to make pie crust.  It’s turned into a regular on going dessert in our house.  And I always have everything on hand to whip it together.

Pumpkin is full of vitamins, antioxidants and fiber.  Even kids will like it!  I do not add much sugar, so it is not too sweet, and you can make it in various size dishes to change the serving size.  If you make it in one large dish, add on extra time for the baking.

pumpkin pudding custard

 

 

pumpkin pudding in the water bath ready to bake

 

The pudding puffs up when baked, and will deflate slightly as it cools. Don’t worry, you didn’t do anything wrong when it settles!

Baked Pumpkin Pudding

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Fox Pines Pumpkin Pudding

Every fall I buy a Hubbard squash or several butternut squash,, and /or pumpkins, cook them up and freeze the pureed yellow gold. I label is all neatly “Pumpkin”. Read the label on that can of Libby’s “pumpkin” and you’ll fine it’s mostly other squash mixed together. So, all winter my “pumpkin” turns into breads and pie, but also into my pumpkin pudding. It’s not a traditional pudding or custard, it’s really a pumpkin pie filling baked without a shell in ramekins. The perfect individual treat filled with fiber and good for you antioxidants & vitamins. Best of all, it’s really very easy.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 3 eggs beaten
  • 1 pound of pumpkin /squash puree canned pumpkin is fine but NOT pumpkin pie mix
  • 1 13 oz can of evaporated milk or 1 ½ cups plain milk
  • 1 tbsp vanilla rum
  • 1 tbsp molasses or honey or maple syrup
  • ½ c brown sugar
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp mace
  • ¼ tsp cloves

Instructions

  1. Heat oven to 350F.
  2. Beat eggs in a large bowl (one with a spout will help later on). Add in the sugar and milk and stir to dissolve the sugar. Then add the rum and molasses or other sweetener.
  3. Add the pumpkin, and all spices, and whisk or stir well to incorporate everything. You can also use an immersion blender or hand mixer, but it’s really very easy to whisk together by hand.
  4. Lightly spray 6 large ramakins with nonstick spray, and place in a pan. Divide the custard evenly between dishes. (this is where the pouring spout helps) Depending on the size you want, this could make 8 smaller servings, or bake in one large dish to serve family style. Add hot water half way up the sides to make a water bath. This will allow the pudding to bake evenly.
  5. Bake for 45minutes to an hour, or until the pudding is set. The center may jiggle slightly, and the pudding will puff up a bit. Remove ramekins from the water bath and allow to cool.
  6. It can be served warm with whipped cream, or refrigerated and eaten cold (or warmed in the microwave) at another time.