We've never seen a cuter or more festive dessert than this one for kids. Velvety pumpkin pudding is served inside miniature, hollowed pumpkins and topped with whipped cream and cinnamon-sprinkled pastry leaves.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Cook's Notes

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

Reviews (3)

23 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
I made just the pudding without putting it in the pumpkins and it was way too salty. I agree with shamis-just a pinch of salt or none at all would suffice.
Rating: Unrated
I just tried to make this and it seems a bit runny. For the people who have made this already, how long did you let it cook before adding the water? How thick was it?
Rating: Unrated
It calls for a TB of salt way to much. It only needs a pinch or a 1/2 tsp.