CARDAMOM PUMPKIN PUDDING CAKE
This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream. -J. Fleming, Almonte, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir)., Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.
Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 407mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CARAMEL BREAD PUDDING
This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
- While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
- Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
- Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
- Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.
PUMPKIN PUDDING CAKE
Do you have a passion for pumpkin? Here is another way to satisfy it. Good Food Magazine, October 1986.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Butter 8-inch square glass baking dish.
- Mix flour, baking powder, spices, and salt in small bowl.
- Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pears, pumpkin, pecans, and vanilla by hand. Pour batter into prepared dish.
- Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.
Nutrition Facts : Calories 420.1, Fat 24, SaturatedFat 10.6, Cholesterol 160.1, Sodium 268.4, Carbohydrate 48.1, Fiber 3.6, Sugar 33.3, Protein 6.3
PUMPKIN CARROT PUDDING (KUGEL)
This was created for RSC #13 and is great for dessert or as a sweet side dish to chicken or turkey. If serving for dessert whip up some heavy cream for garnish.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Steam carrots until tender, I use the microwave.
- Preheat oven to 400f.
- Spray a 10x13" baking dish with cooking spray.
- In a large bowl add cooked carrots and mash.
- Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
- Taste and if you want it sweeter add brown sugar.
- Add eggs and coconut milk, mix well.
- Bake for 1- 11/2 hrs depending at your oven, pudding should be set.
PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that's broiled until bubbling, and, well, sticky. Don't skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
- Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
- Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
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