Pumpkin Pudding with Whipped Cream

With a dollop of cream and toasted pecans

A small portion of chilled pumpkin pudding at the end of a fall or late winter meal is pure comfort food. Flavoring the whipped cream garnish with rum or brandy makes it adult enough for a dinner party.  Pumpkin Pudding is just as good for a family affair with vanilla whipped cream. There is debate about gluten-free vanilla extracts. Flavorganics produces one, or make your own to insure safety.

Pumpkin Pudding with Whipped Cream – Serves 8

Click Here For Printable Recipe


2 large eggs

2 cups pureed pumpkin

1 1/2 cups light cream

1/3 cup honey

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

1/8 teaspoon ground cloves

1/4 cup finely chopped pecans, lightly toasted

1/2 cup heavy cream

1 teaspoon confectioners’ sugar

2 teaspoons vanilla extract or rum


1.  In a medium sized heavy sauce pan, whisk the eggs until well blended.

2.  Add the pumpkin, light cream, honey, salt, and spices.  Cook over a medium heat, stirring consistently, until thick and smooth. Remove from heat and cool until warm.

3.  Pour into individual ramekins or short stemmed glasses and chill for 2-3 hours.

4.  Before serving whip the heavy cream with the confectioners’ sugar and vanilla or rum until it holds a nice peak.

5.  Serve each pudding with a dollop of cream and sprinkling of toasted pecans.


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