November 25, 2011

Pumpkin Pie Pudding with Whipped Cream

Friday once again. I am really not prepared for Saturday. I feel exhausted and drained, like someone is sucking all my energy out through my finger tips and toes. My body is trying as hard as it can to fight off baby J's cold. It has done pretty good so far, considering that baby sneezes and drools everywhere. This morning I was bouncing him up and down, and then he threw up all over my face - twice.

I've got a serious question for you - are you a pie filling or crust person, or do you prefer the whole package? If someone offered you a bowl of pie filling sans crust, would you be in pie filling heaven?
If so, this recipe will totally be up your alley. I adore silky smooth pie filling, with a melty scoop of ice cream plopped on top, a slice of aged cheddar on the side, a swirl of whipped cream, and a nice flavorful slightly crispy yet slightly flaky crust. I prefer the whole package. Oh, I am totally in love with pie.

This pudding is a mixture of pumpkin, spices, cream, and eggs baked into tiny dishes. They are cute, fun, and easy to make. I love that you can fancify them with a dollop of whipped cream and a sprinkle of cinnamon. I haven't dabbled much in the pudding department, but I'm now super excited. This pumpkin pudding recipe has opened up so many new possibilities. Dark chocolate, caramel, salted caramel. Truth be told, I love most desserts that are served in tiny bowls with tiny spoons to be delicately scooped into my not so tiny mouth. There's yogurt, ice cream, and creme brulee - oh my gosh, now I'm hungry.

makes 6 half cups
recipe adapted from Smitten Kitchen

Pudding Ingredients
1 3/4 cups pumpkin puree (not pumpkin pie filling)
1/2 cup white granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup milk (2% or whole)
1/2 cup whipping cream or heavy cream
2 eggs

Whipped Cream Ingredients
1 cup whipping cream
1 tsp vanilla extract
1 tbsp confectioners sugar


1. Preheat the oven to 350 F.

2. In a small bowl combine the sugar, cinnamon, salt, ginger, and cloves. Add the pumpkin and whisk until combined.

4. Place the pumpkin spice mixture into a saucepan on medium heat. Once it starts boiling, continue to cook for 5 minutes.

5. Whisk in the milk and cream. Remove from the heat and beat in the eggs one at a time.

6. Pour the mixture into 6 small baking dishes. Place on a cookie sheet and bake for 35 - 40 minutes, or until a knife inserted comes out clean.

7. Let sit at room temperature for 1 - 2 hours.

8. To make the whipped cream, beat the whipping cream on low speed for one minute. Increase the speed to medium high and continue to beat until soft peaks start to form. Add the vanilla and sugar and combine. Place a dollop of whipped cream on each pudding followed by a sprinkle of cinnamon.


  1. Oh this is so getting made!

  2. nice post
    and awesome Fotage

  3. Beautiful! This looks so heavenly, and I love the little flowers beside the pudding bowls. Special. Thanks for sharing.