Pumpkin Pudding

This image courtesy of Joseph DeLeo

Cooking Methodbaking



Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian



Taste and Texturecreamy, rich, spiced, sweet

Type of Dishdessert, pudding


  • 2 cups cooked fresh or canned pumpkin
  • 6 eggs
  • 1¼ cups sugar
  • 1/8 teaspoon salt
  • 1/3 cup applejack
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 1 cup heavy cream, whipped


  1. If fresh pumpkin is used, force the pulp through a fine sieve or purée it in an electric blender. Canned pumpkin is generally in purée form. In a mixing bowl beat the eggs, sugar, and salt together until the mixture is very thick. Stir into it the pumpkin, applejack, and spices, and lightly but thoroughly fold in the whipped cream. Transfer the mixture to a buttered 2-quart baking dish and bake it at 350 degrees 45 minutes, or until a knife inserted in the center can be withdrawn clean. Serve the pudding warm or cooled with slightly sweetened whipped cream flavored with applejack.


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