This Thanksgiving, celebrate fall’s bounty by using pumpkin in your dishes. While we do love the traditional Pumpkin Pie recipe, we’ve fallen in love with Pumpkin Pudding too.
Mom’s Pumpkin Pudding is not at all what you’d expect from a dessert with the pudding moniker. It’s not served in a bowl and eaten scooped with a spoon. In fact, the pudding bakes in a Bundt pan and, therefore not amorphous.
Take one good look at the list of ingredients and you’ll understand why this particular “pudding” becomes very dense and springy. The ingredients in this recipe are also celebrated seasonal favorites: a can of pureed pumpkin, lots of yummy cinnamon, golden raisins, walnuts, lots of sugar and very generous portions of butter. The addition of the Armagnac brandy also laces the dessert with a faint oaky flavor in the same way the Bourbon lends an afterthought of warmth to the Mom’s Bourbon Nut Cake.
Your Pumpkin Pudding can be easily adorned with small gourds, cranberries, dried leaves and they make beautiful centerpieces for any Thanksgiving dessert table.
Only caveat: my 9-year old said the desserts must be served with full disclosure to kids, since they do contain traces of alcohol….
Hope you enjoy.
Pumpkin Pudding
Serves 8-10
Ingredients:
- 1 15.5 ounce can pureed pumpkin
- 1 cup butter (cold)
- 2 ½ cups all-purpose flour, sifted
- ¾ teaspoon salt
- 2 ½ teaspoons ground cinnamon
- 2 ½ cups light-brown sugar
- 5 large eggs, lightly beaten
- 5 teaspoons baking soda
- 5 tablespoons Armagnac
- 1 tablespoon pure vanilla extract
- 1 tablespoon freshly-squeezed lemon juice
- 1 cup golden raisins
- 1 ¼ cup walnuts, roughly chopped and lightly-toasted
Instructions:
- Preheat oven to 350 degrees.
- Brush a 10-inch Bundt pan with I Can’t Believe It’s Not Butter!
- IN a medium bowl, sift together the flour, salt, and cinnamon; set aside.
- In the bowl of an electric mixer, beat cold butter and brown sugar on medium speed until fluffy, about 4 minutes.
- Add the eggs, one at a time, beating until each is full incorporated. Gradually add the pumpkin puree, baking soda, Armagnac, vanilla, and lemon juice. Beat until smooth 4-5 minutes.
- On low speed, gradually add the flour mixture; combine. Using a spatula, fold in the raisins and walnuts.
- Pour batter into prepared pan; rap pan sharply on table to release air bubbles.
- Place pan in a larger baking dish. Add enough boiling water to larger dish to go halfway up sides of Bundt pan.
- Cover with aluminum foil and bake until pudding pulls away from sides of pan and springs back when touched, about 2 hours.
- Cool completely on wire rack before unmolding, about 2 hours.
- Enjoy!
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