Indian Pumpkin Pudding Recipe

Name: Indian Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart low-fat milk; 6 tablespoons stone-ground yellow cornmeal; ⅓ cup molasses; 1/4 cup mild honey; 2 cups pumpkin puree, canned or made from 2 pounds fresh pumpkin (see below); 4 eggs; 3/4 teaspoon salt; 1 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1 tablespoon unsalted butter; 1/2 cup raisins (optional)

Servings: persons

1 quart low-fat milk
6 tablespoons stone-ground yellow cornmeal
⅓ cup molasses
1/4 cup mild honey
2 cups pumpkin puree, canned or made from 2 pounds fresh pumpkin (see below)
4 eggs
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter
1/2 cup raisins (optional)

1
Heat the oven to 325 degrees.
2
Butter a 2-quart casserole, souffle dish or Dutch oven.
3
Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat.
4
Bring to a simmer, and slowly stream in the cornmeal while whisking the milk.
5
Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat.
6
Stir in the molasses and honey, and continue to simmer, stirring, for five minutes.
7
Remove from the heat, and whisk in the pumpkin until the mixture is smooth.
8
Whisk in the eggs, one at a time, and add the remaining ingredients.
9
Pour into the buttered casserole, scraping in every bit with a rubber spatula.
10
Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown.
11
Remove from the heat, and allow to cool for at least 30 minutes before serving.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart low-fat milk, 6 tablespoons stone-ground yellow cornmeal, ⅓ cup molasses, 1/4 cup mild honey, and more.

Yes, Indian Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian Pumpkin Pudding

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