Yes, I know it’s January, but as I’ve said before, I think pumpkin really should be enjoyed all year round. It’s just so good! And yes, I did bring two cans of pumpkin with me to France (I know, I’m crazy). One I used back in Marseille for my pumpkin cake that I made for Christmas and I was saving my second can for something super special. I saw this recipe and realized this indeed was a special recipe.
I had actually seen this pudding back around Thanksgiving, but over Thanksgiving I was so dead set on only have pies for desserts that I looked past anything that wasn’t in a pie shell. In retrospect, this would have been a wonderful addition to the dessert feast and I am certainly already thinking about making it next year.
Ya, it’s a pretty basic recipe, but the results are delicious. It’s like eating straight from the inside of a pumpkin pie, skipping the crust completely. Heating of the ingredients gives it a silky smooth texture and although you’re supposed to let them cool to room temperature before you serve, I snagged one right off the pan and it was pretty tasty warm as well. I bet if you added some stiff egg whites to this, it would be even more mousse like and equally as delicious. As usual, I doubled the spices, and actually used more nutmeg and pumpkin pie spice instead of the ginger and cloves as I didn’t have any of those my limited spice collection. The pudding sinks a little bit in the ramekins after a few minutes out of the oven, but topping them with some whipped cream makes up for the lost space in the ramekin. Speaking of whipped cream, beating whipped cream by hand is a PAIN IN MY BUTT! I think I spent 15 minutes whipping before my arm basically gave out and I still didn’t have anything resembling whipped cream (I was too depressed to take a picture, but you’ll have to believe me).
(Adapted from Smitten Kitchen)
- 1 3/4 cups (from a 15-ounce can) pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs, lightly beaten
- Preheat oven to 350F.
- Whisk together pumpkin, sugar, salt and spices in a saucepan.
- Heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently.
- The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs.
- Divide between 7 to 8 ovenproof 6-ounce pudding cups or ramekins on a baking sheet (I used 4 ramekins and 3 mini espresso cups)
- Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.
- Top with whipped cream!