Pumpkin Pudding

We used jack-be-littles, but any type of small pumpkin can be used in this recipe.

  • Servings: 6
  • Yield: Makes 4 cups
Pumpkin Pudding

Source: Martha Stewart Kids, 2002


  • 6 small pumpkins (about 1/2 pound each)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup firmly packed dark-brown sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups half-and-half
  • 3 large egg yolks
  • 1 tablespoon molasses
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1/2 cup Pumpkin Puree, or canned pumpkin puree
  • 1/2 cup heavy cream
  • Puff-Pastry Leaves


  1. Preheat oven to 400 degrees. Cut tops off pumpkins; scoop out and discard seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.

  2. Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.

  3. When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins topped with whipped cream and garnished with puff pastry leaves, if desired.


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