Pumpkin is the squash that is meant to be gently sweetened, blended with warm spices, and eaten with a dollop of cold whipped cream or melty vanilla ice cream. Reserve it for such and utilize the gazillion other squashes for your soups, stews, and risottos. A top 20 life rule that I adhere to with a strictness that would be more suitable for bedtimes and daily chocolate/coffee/ice cream/cookie/brownie consumption.
At first bite, scorching hot straight from the oven, this pudding is fluffy and light. A faint hint of eggy custard sneaks through the pumpkin pie spices and I was reminded of my grandma’s custard pie that she dusted with a bit of nutmeg. As the pudding cools and is eventually chilled, its original delicate texture and eggy custard taste disappears leaving behind a most delightful and satisfying pumpkin pie/bread pudding smash up.
A moist homogeneous pumpkin bread pudding is what we have on our hands, here. And we don’t have to find a loaf of stale challah bread. Thank heavens.
Stale bread does NOT happen in my life.
Hot, room temperature, or cold…I recommend a serving. Like bourbon on the rocks. It changes as the night moves on.
Need more pumpkin ideas for the coming months? I crave pumpkin always in late winter…anyone else? You can search social media using #virtualpumpkinparty and all your pumpkin dreams shall come true.
And a huge thanks to Sara for the invite to this here pumpkin shindig!
- 4 large eggs
- 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
- 2 1/2 cups buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon clove
- 1/2 teaspoon salt
- Preheat oven to 400F. Butter a shallow baking dish – about 3 quart in size. Place it into a larger baking dish that has a few sheets of paper towel lining the bottom – we are going to bake this in a water bath. Set aside. (my baking dish above set perfectly into a 9x11inch glass baking dish). A roaster would work well here, too.
- In a large bowl, whisk together eggs and pumpkin puree until well blended. Add buttermilk and melted butter. Whisk well to combine. Set aside.
- In a smaller bowl, whisk together sugar, flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt.
- Add dry ingredients to pumpkin puree mixture and whisk until well blended.
- Pour into prepared buttered dish.
- Place dish (that is sitting inside another baking dish – remember from above) into preheated oven. Carefully pour hot tap water into larger baking dish, careful not to splash water into the pudding. Pour enough water until it reaches about 1/2 to 2/3rd of the way up the dish holding the pudding. Gently close door to oven and bake for about 45-50 minutes until toothpick when inserted comes out almost clean. It will be golden brown on top and puffed up. Center will be set but might slightly jiggle when nudged. Carefully remove pudding from oven, leaving water bath in oven until you want to deal with it. Let pudding cool on wire rack or eat immediately.
- Serve with whipped cream and ginger snaps!