Spiced Pumpkin Pudding With Walnut Cream

This elegant dessert features a velvety pumpkin custard infused with warm spices like cinnamon, ginger, and nutmeg. Baked in a water bath for a silky texture, it is served with a light, whipped walnut cream spiked with dark rum. The combination of earthy pumpkin and nutty cream creates a sophisticated yet comforting end to a meal. Perfect for autumn gatherings or holiday dinners, this pudding offers a refined twist on classic pumpkin flavors. It can be prepared a day ahead, making it an excellent choice for entertaining when you want to minimize last-minute kitchen stress.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 652.2

Dietary: Gluten-free, Vegetarian

Description

This elegant dessert features a velvety pumpkin custard infused with warm spices like cinnamon, ginger, and nutmeg. Baked in a water bath for a silky texture, it is served with a light, whipped walnut cream spiked with dark rum. The combination of earthy pumpkin and nutty cream creates a sophisticated yet comforting end to a meal. Perfect for autumn gatherings or holiday dinners, this pudding offers a refined twist on classic pumpkin flavors. It can be prepared a day ahead, making it an excellent choice for entertaining when you want to minimize last-minute kitchen stress.

Ingredients

3 cup Half and half (light cream)
6 lg Eggs
1/2 cup Sugar
1/2 cup Firmly packed golden brown
6 tb Unsulfured (light) molasses
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
3/4 ts Ground nutmeg
1/8 ts Ground cloves
1/4 ts Salt
1 1/2 lb Solid pack pumpkin (24 oz)
1 1/2 c Chilled whipping cream
3 tb Powdered sugar
1 1/2 tb Dark rum
3/4 c Walnuts, toasted, finely chopped

Directions

1
Preheat oven to 325&# 194;Â°F (163ÃÂ°C).
2
Butter a shallow 8-cup baking dish.
3
Bring half and half to a simmer in a small saucepan, then set aside.
4
In a large bowl, beat eggs, granulated sugar, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves, and salt until well blended.
5
Mix in the pumpkin puree and the warm half and half.
6
Pour the mixture into the prepared baking dish.
7
Set the baking dish in a large roasting pan.
8
Add enough hot water to the roasting pan to come halfway up the sides of the baking dish.
9
Bake until the custard is set and a knife inserted 2 inches from the center comes out clean, about 50 minutes.
10
Cool the pudding completely in the pan.
11
To make the Walnut Cream, whip the chilled cream in a medium bowl until soft peaks form.
12
Add powdered sugar and rum, then whip until firm peaks form.
13
Fold in the chopped toasted walnuts.
14
Serve the pudding cold or at room temperature, topped with the Walnut Cream.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 652.2kcal

% Daily Value *
Total Fat 49.2g76%
Saturated Fat 24.8g124%
Cholesterol 644.1mg215%
Sodium 227.1mg10%
Total Carbohydrate 43.6g15%
Dietary Fiber 0.5g2%
Sugars 36.8g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pudding can be prepared 1 day ahead. Cover and refrigerate after cooling completely.

The Walnut Cream can be prepared 4 hours ahead. Cover and chill until ready to serve.

Ensure the whipping cream is very cold for best results when making the cream topping.

Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then cool before chopping.

Keywords: pumpkin, pudding, custard, walnut, cream, rum, spiced, dessert, fall, autumn, holiday, thanksgiving, baking, cinnamon, ginger, nutmeg, molasses, vegetarian, whipped

Read it online: https://www.chefs-mate.com/recipe/spiced-pumpkin-pudding-with-walnut-cream/