Baked pumpkin pudding recipes – easy pudding baked pumpkin desserts recipe

Baked Pumpkin Pudding

When the holidays approach, pumpkin becomes very popular. Of course, it’s used to make scrumptious pies, but did you know that you can also make pudding from it? Yes, you can, and following is a simple delicious recipe for doing just that.

Ingredients:

  • 120 ml (4 fl oz) of egg substitute
  • 500g (17.5 oz) pumpkin, cooked
  • 150g (5.2 oz) of Sugar
  • 1 tablespoon of Honey
  • 1 pinch of ground Cinnamon
  • 1 pinch of ground Ginger
  • 1/2 pinch of ground Cloves
  • 1 cup of fat free Evaporated Milk
  • 1 tablespoon of reduced fat Whipped Topping

Keto Pumpkin Custard Recipe - Crustless Pumpkin Pie

Procedure:

  1. Place egg substitute, pumpkin, sugar, honey and spices in a large mixing bowl.
  2. Beat until well blended. Beat in the milk gradually.
  3. Coat 5 x 250ml custard cups with non stick cooking spray and pour the mixture into them.
  4. Put the cups into a 40cm x 25cm x 2.5cm baking pan.
  5. In a preheated oven of 220 degrees C, cook for 10 minutes.
  6. Reduce the heat to 170 degrees C and bake an additional 30 to 35 minutes longer.
  7. Insert a knife near the center to test for doneness.
  8. If knife comes out clean, the pudding is done.
  9. This makes 5 servings and can be eaten warm or cold.
  10. Garnish with whipped topping. Store any leftover pudding in the refrigerator.

Pumpkin fondue recipe

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Pumpkin Swiss Fondue

Serves 4 per small pumpkin

Age for babies: The mashed up roasted pumpkin with a bit of cheese on it (alcohol-free recipe) could be given from 8 months on.

1 pumpkin

1 tbsp coconut oil or ghee

1 clove of minced garlic

Wash the pumpkin, cut off a top “hat” and remove the seeds and threads inside with a spoon.

Preheat the oven at 350°F.

In a small bowl, mix coconut oil (or ghee) with minced garlic. Rub the inside of the pumpkin with it.

Place the pumpkin (with hat on) in a baking dish and bake for about 45 minutes, until flesh is tender. (This can be done a few hours ahead)

Meanwhile, a couple of options for the cheese fondue:

1- Go the very easy quick route as I have done on Halloween night this year, and buy a Swiss fondue mixture (Trader Joe’s has a very good one with a mix of Emmenthal, Comté and Gruyère Cheese). Reheat per instructions.

2 – Make it yourself with or without alcohol. I like David Lebovitz’ recipe here, especially the suggestion of replacing white wine with lemon juice and water for an alcohol free version.

10-15 minutes before the meal, pour the Swiss fondue inside the pumpkin, replace the pumpkin hat and bake another 10 minutes at 350°F.

Cut up “mouillettes”, country bread sticks, place the pumpkin in the middle of the table, and let the dipping begin!

When the cheese is gone, cut up the pumpkin and enjoy with some simple crisp romaine lettuce in vinaigrette.

Easy pumpkin salad recipe

After a good week a bad one… And I know the next 2 weeks are going to be terrible. I have to start writing my dissertation, which means endless hours in front of the computer writing. Not sure I will want to write anything more, even if I have the time. Anyway, I will try to post at least once a week. So please be patient with me. I will eventually be done with all of this and be back to you guys!

Since we are still around Halloweeen time I will give you the recipe for a great pumpkin salad. Well technically in my case it was a butternut squash salad, but you can use any winter squash you like, as long as its flavorful and not too dry.

I found this salad really nice with the heat from the chili flakes and the citrus flavor of the dressing. And it can rally lighten up a fall dinner with a bright note.

Pumpkin salad

Ingredients

    • mixed greens
    • 1/2 butternut squash (or any other squash you like)
    • 1 onion
    • chili flakes
    • olive oil
    • toasted nuts

For the dressing

  • juice of 1/2 orange
  • juice of 1 lime
  • extra virgin olive oil
  • salt

Directions

    1. Thinly slice your squash and your onion and place them on a oven dish in a single layer. Dress them with 2 spoons oil and a pinch or 2 of chili flakes (depending on how much you like heat). Give it a good stir so that the are all coated in oil and chili and put in a 400F oven for 10 minutes or until they are uniformly wilted and relatively dry. Take them out of the oven and mix in the chopped toasted nut to absorb some of the moisture and to give the salad a bit of a crunch.

  1. For the dressing, mix the juices with oil in the ratio of roughly 2 part oil, 1 part lime juice, 1 part orange juice in a sealable container (think jam jar or Tupperware). Add a pinch of salt, close the lid and and shake until emulsified.
  2. Prepare the salad by putting the greens in a bowl and top them with the cold roasted squash mix. At the last minute, dress the salad.

Red wine poached pears with yogurt and pumpkin seeds

Today just a quick recipe, that can work as a dessert, breakfast or afternoon snack: yogurt with red wine poached pears and pumpkin seeds.

I made it a couple of weeks ago with a pear that was past its primes, some leftover wine and warming spices like cinnamon and pepper. It turned out comforting but not too sweet. Perfect for ending a meal or having breakfast on (don’t worry: wine evaporates so that the pears are not alcoholic).

Poached pears with yogurt and

Ingredients

  • 1 cup plain yogurt
  • 1-2 tbsp pumpkin seeds
  • 1 pear
  • 1/2 cup wine
  • 2 tbsp honey
  • 1 stick cinnamon
  • 2 cloves
  • 3 grains black peppers

Directions

  1. In a small pot bring the wine with the spices and tho honey to a boil and add the diced pear.
  2. Simmer until the wine is mostly evaporated and has reduced down to a slightly sticky syrup.
  3. Divide the yogurt between two cups and layer it with the pear for sweetness and the pumpkin seeds for some crunch.