Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Recipe of the Day: Pumpkin Pudding

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This is a great recipe that makes a custard-like pudding that is similar to pumpkin pie filling. However, it is much easier because you don’t have to make a pie crust!

At the last CRAFT meeting that I went to, someone had brought a pudding made with delicata squash that was delicious. She told me that she used a pumpkin pudding recipe and just used the delicata squash instead of the pumpkin. It inspired me to make some pumpkin pudding of my own. I had recently pureed some pumpkin, so I used that, but I am planning on trying it with other squash varieties as well. The pudding is not overly sweet, but has a wonderful pumpkin flavor that is great for the fall.

(Recipe from www.dianaskitchen.com)

Pumpkin Pudding

  • 2 cups pumpkin purée
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 cup heavy cream
  • 3/4 cup milk

Blend all ingredients; pour into a buttered 1 1/2 quart casserole. Bake at 350° for 55 to 65 minutes or until a knife inserted near center comes out clean. Cool and garnish with dollops of whipped cream or whipped topping.

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