This is essentially a pumpkin pie without the crust. Some of you might think I left out the best part. Don’t get me wrong, I love a good pie, crust and all but my favourite part of a pumpkin pie is the filling. Probably because this is where all the delicious spices hide out and it has such a nice creamy texture. It is this creamy texture that lends itself well to becoming a pudding.
You can use canned pumpkin for this recipe but I am sure you know what I am going to say next, roasting your own really does taste better. Why use something in a can when you can easily make it yourself? You will feel very satisfied, trust me.
For best flavour and texture seek out the smaller pie pumpkins often called sugar pumpkins. They have less water and more natural sugar, making them sweeter and creamier. This is what it looked like before I roasted it…
Look at the rich caramelized sugar that developed with the roasting = more flavour and natural sweetness. The roasting takes some time but you can just pop it in the oven and forget about it for an hour or so. Pumpkin puree freezes well, so roast a bigger pumpkin and have some tucked away for a rainy day. A roasted pumpkin would also be a great start to a soup, muffins or some ravioli perhaps? On this day I decided it would go nicely with some rich dark sugar, coconut milk and lots of spices.
When tasting a pumpkin pie, my most common complaint is not enough spices, but I think this pudding stands up well on the spice front. I used coconut milk instead of cream, making this gluten and dairy free which is nice as well. The coconut flavour is very subtle, but if you are adverse to coconut use cream instead.
Just whisk all the ingredients together and bake it, voila pumpkin pie without the fuss!
I am a strong advocate that pumpkin pie shouldn’t be relegated to once a year at Thanksgiving. Give this pudding a whirl and let me know what you think.
There are a couple puddings left in the fridge, I might have to go have another taste just to make sure they are good…
Baked Pumpkin Pudding
Author: Lindsey Bell
Prep time: 1 hour
Cook time: 50 mins
Total time: 1 hour 50 mins
I used 4-1 cup ramekins but you could certainly make 6 smaller ones. If you do 6 servings you may need to reduce the cooking time slightly.
- 1¾ cups cooked pumpkin (or 1 14 oz can pumpkin puree)
- 2 large eggs
- Scant ½ cup unrefined cane sugar (or brown sugar)
- ½ cup coconut milk or whipping cream
- 1 tbsp dark maple syrup
- 1 tsp (rounded) cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- ¼ tsp grated nutmeg
- Pinch ground cloves
To Cook the Pumpkin
- Preheat the oven to 350F.
- Carefully cut the pumpkin in half, scoop out the seeds and set them aside if you want to roast them. Rub the edges of the pumpkin with a bit of oil (I used coconut oil here). Place cut side down in a baking dish or on a baking sheet. Bake until tender, it will take roughly 50 minutes to an hour. If a knife slides in easily it is done.
- Scoop the flesh out from the skin, mash by hand, or puree with an immersion blender or food processor.
To Make the Pudding
- Preheat the oven to 350F.
- Lightly grease 4-6 ramekins with coconut oil or butter. Set aside.
- Whisk together the pumpkin puree, eggs, sugar, coconut milk, maple syrup and spices. Pour into the ramekins. Place in a baking dish or on a baking sheet.
- Bake in a preheated oven for 50 minutes to an hour. The puddings will be puffed and somewhat firm to the touch. If you slide a sharp knife in the middle it will come out fairly clean.
- Serve at room temperature or slightly chilled. Delicious with a fluffy dollop of soft whipped cream.