Rating: 4.5 stars
119 Ratings
  • 5 star values: 78
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.

Recipe Summary

cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.

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  • Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

  • Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

  • Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Nutrition Facts

290 calories; protein 6.7g; carbohydrates 49.6g; fat 8.2g; cholesterol 138.3mg; sodium 304.7mg. Full Nutrition
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