Homemade Pumpkin Pudding

Last updated: July 24th, 2021

I’ve decided that this week I’m just all about the pumpkin! Too much puree that I’m eager to use I suppose! Yesterday I wrote about making your own pumpkin syrup and for breakfast this morning I put the syrup over the bacon that I baked in the oven. The smell coming from the oven made my mouth water! Today I’m going to make pumpkin pudding and when the kids get off the bus they’ll love this for their afternoon snack.

 What you need:

• 4 large organic eggs or free range eggs {I like to buy mine from a local farmer if possible!}
• 2 cups of pumpkin puree
• 1 teaspoon of cinnamon
• ½ teaspoon of ginger
• 1 cup of organic whole milk or skim milk
• ½ cup of light molasses

To make this delicious pumpkin pudding pre-heat your oven to 350 degrees and using a glass baking dish butter or spray it with non-cook spray to avoid the pudding sticking to the pan. I use my Kitchen-aid mixer and mix the eggs and pumpkin puree together on low. I want it to be fluffy! While on low I add the molasses and then slowly the milk and continue to slowly mix together while adding the cinnamon and ginger. Pour into the glass baking dish and bake for 45 minutes or until firm. My convection oven cooks very quickly so 45 minutes works perfect for me!

Place into the refrigerator covered and make sure it is cool before serving. I like to add some cool whip on top and a sprinkle of cinnamon or nutmeg when serving. This serves roughly 4-6 depending on your serving size!

Enjoy!