Paul’s Pumpkin Patch Pudding
Ingredients:
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup chopped pecans (optional)
- Whipped cream for serving
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt. Mix until well blended.
3. In a separate bowl, whisk together milk, eggs, and vanilla extract until smooth.
4. Gradually add the milk mixture to the pumpkin mixture, stirring constantly to combine.
5. Pour the pudding mixture into individual ramekins or a baking dish.
6. Place the ramekins or dish in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins.
7. Bake for 45-50 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
8. Remove from the water bath and let cool slightly.
9. Whip the heavy cream until soft peaks form and dollop on top of the warm pudding.
10. Sprinkle chopped pecans on top for added crunch, if desired, and serve warm.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 280 kcal | Servings: 4 servings
Tips:
Use fresh pumpkin puree for a more vibrant flavor and smoother texture.
Serve with a sprinkle of cinnamon or nutmeg on top of the whipped cream for an extra festive touch.