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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.