Pumpkin Gingerbread Pudding Recipe

Name: Pumpkin Gingerbread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prepared gingerbread, cut into strips; 2 cups cooked or canned pumpkin; 3 eggs; 1/2 cup sugar; 2 tablespoons molasses; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/4 teaspoon cloves; 1/2 teaspoon nutmeg; 1 1/2 cups half and half or evaporated milk; 1/4 cup rum or brandy; 1/4 cup walnuts, crushed

Servings: persons

1 prepared gingerbread, cut into strips
2 cups cooked or canned pumpkin
3 eggs
1/2 cup sugar
2 tablespoons molasses
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1 1/2 cups half and half or evaporated milk
1/4 cup rum or brandy
1/4 cup walnuts, crushed

1
Preheat oven to 350 degrees. Generously grease a Bundt pan. Cut gingerbread into 1-inch slices. Then cut lengthwise into 4-inch strips and line them up along the sides of a Bundt pan. Cut remaining slices into cubes and fill the Bundt pan approximately half way.
2
To prepare pumpkin custard, beat the eggs with the sugar, molasses, salt and spices until well blended. Add the pumpkin, cream and rum and mix well.
3
Pour pumpkin mixture into the pan; gingerbread should be covered and well-soaked in the mixture.
4
Bake until custard rises, slightly golden, approximately 30 to 40 minutes. Allow to cool before turning out of pan. Garnish with toasted walnuts and powdered sugar. Top with whipped cream, cranberry glaze or serve New Orleans-style with whiskey sauce.

396

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 13 ingredients. The key ingredients include: 1 prepared gingerbread, cut into strips, 2 cups cooked or canned pumpkin, 3 eggs, 1/2 cup sugar, and more.

Yes, Pumpkin Gingerbread 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.

Pumpkin Gingerbread Pudding

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