Everyone in your family will love the taste and flavor of this simple pumpkin pie pudding. Perfect for an after-dinner treat! What comes to mind when you think of a pumpkin pie pudding recipe?

Something to treat yourself on a cold winter's night of indulgence by the fire?  Or a dramatic, impressive, something to impress your guests, but it mustn't be too complicated because I just don't have the energy!

Let's face it most recipes are just pumpkin pie filling in a bowl.  Not exactly inspiring, right?  How many times can you re-invent pumpkin puree with cinnamon and ginger?  And many are just mixed with a packet mousse or whip.  Not exactly healthy either.  They certainly don't inspire me.

I mean, if you're going to eat sweetened puree, you want it to be a bit special, don't you?

Well, I do.  Otherwise, what's the point?

But, sweet, spicy pumpkin puree is yummy, easy to make, and has a much lower guilt quotient than a lot of desserts I know.

Let's do the easy but real, healthy, creamy and totally satisfying pumpkin pudding recipe first, and then we'll get a bit more adventurous.  OK? If you cannot wait until then you might want to try my pumpkin rice pudding recipe.

HOW TO MAKE PUMPKIN PIE PUDDING

Pumpkin Pie Pudding

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Pumpkin Pie pudding is hearty and filling. Enjoy it as a fall dessert or Thanksgiving treat.

Ingredients

• 15 ounces of canned pumpkin, or fresh pumpkin
• ½ cup of sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup of milk
• 2 eggs
• Cream

Instructions

Get a 15 ounce can of pumpkin puree.

Take a whisking bowl or your food processor bowl

Take 1 ¾ cup of your puree.

Add half a cup of sugar.

Or if you want something a bit more dark and smoldering, use some brown sugar or even honey or liquid palm sugar.

Add ½ teaspoon ground ginger and ¼ teaspoon of ground cloves – or just under a teaspoon of readily mixed pumpkin pie spice.

Add 1 cup milk

Add ½ cup cream

Add 2 eggs

Whisk it all up, either by hand in a bowl or in your food processor.

Divide the mix into about 8 similar size ovenproof bowls, and bake in the oven at 350 ºF for about 35 minutes. Your puddings shouldn't jiggle (shame), and a knife should come out clean when they are done.

 

This pumpkin pudding is great curled up on a wild winter's night with yogurt sour cream, vanilla ice cream, and a warm furry companion. If you want a double dose of pumpkin you can have some homemade pumpkin ice cream with it instead of vanilla. 

I can guarantee you will enjoy my pumpkin pie cheesecake recipe if you want even more pie!

Where would you sit and enjoy a nice warm bowl of pumpkin pie pudding?