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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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

321 calories; protein 6.5g; carbohydrates 44.1g; fat 14.5g; cholesterol 49.2mg; sodium 307.9mg. Full Nutrition
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