Gingersnap Pumpkin Pudding

This pumpkin pudding recipe is fun to make around the holidays. And it's not too sweet either, which is nice. Serve with sweetened whipped cream.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 tablespoon unsalted butter

  • 1 large egg, separated, divided

  • ½ (15 ounce) can pumpkin puree

  • 1 ½ cups milk

  • cup white sugar

  • ½ cup chopped walnuts

  • ½ cup crushed gingersnap cookies

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.

  2. Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.

  3. Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.

  4. Bake in the preheated oven until pudding is set, 30 to 40 minutes.

Cook's Note:

You can use 1 cup cooked fresh pumpkin instead of 1/2 can pumpkin puree, if preferred.

Nutrition Facts (per serving)

321 Calories
15g Fat
44g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 321
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 49mg 16%
Sodium 308mg 13%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 8%
Total Sugars 36g
Protein 7g
Vitamin C 2mg 11%
Calcium 120mg 9%
Iron 2mg 9%
Potassium 275mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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