Baked Pumpkin Pudding

Back in the days where I was teaching cooking classes I pulled this recipe out during the month of November prepping my students for Thanksgiving.  It’s supposed to be a replica of a 1700’s colonial recipe, you’ll notice there’s no sugar, it only uses molasses as it’s sweetener.  This is cool until you realize it really, really isn’t sweet at all.  Make this recipe and play around with the amount of molasses– you may find you need more, or that this amount is good.  If this recipe truly is from the 1700’s it’s amazing how much our palate has changed, I don’t eat much sugar yet I find this recipe needing lots more sweetener:  extremely.

2 pastured eggs
1 cup organic pureed pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 cup organic molasses
1/2 cup raw milk

Preheat the oven to 350, grease the inside of 4 ramekins with butter. Crack eggs, mixing until they are yellow in color. Add pumpkin, mix until blended. Add cinnamon, ginger, molasses, and milk. Pour 1/2 cup of mixture into each ramekins and bake for 40 minutes or until a knife inserted in the middle comes out clean. Garnish with whipped cream if desired.

Are you a pumpkin lover? Post answers to comments.
Eat well, Friends,


One Response

  1. Yum! I think I’ll give these a try in a bit. I’m always looking for different stuff to do with pumpkin. Thanks! 🙂

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