Pumpkin Pie Pudding Recipe

 

 

Pumpkin Pudding

The holidays wouldn’t be the same without Pumpkin Pie.  I love Pumpkin Pie, but am not a big fan of the crust, so Mia and I made a Pumpkin Pudding version using Paula Deen’s recipe minus the crust.  We also topped it off with fresh whipped cream.  After a big meal, it’s refreshing to have a light airy dessert to end the night.

 

 

Pumpkin Pudding

 

Pumpkin Filling Ingredients:

  •  1 (8 oz.) package cream cheese softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 egg, plus 2 egg yolks, slightly beaten
  • 1 cup half and half
  • 1/2 cup (1/2 stick) melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger, optional

Whipped Cream Ingredients:

  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tbsp confectioner’s sugar

Filling Directions:

 

Preheat the oven to 350 degrees F.

 

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

 

Pour the filling in a round pie dish and bake for 50 minutes, or until the center is set.  Place on a wire rack and cool to room temperature.  Spoon into serving dishes and top with whipped cream.

 

Whipped Cream Directions:

Using an electric mixer, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.

 

Fluently lived,

 

K.

 

Pumpkin Pudding

Pumpkin Pudding

On Mia-Dress:|Le Pink, Similar Option|Shoes: Zara

 

 

 

 

 

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