Spiced Pumpkin Pudding Pie Recipe

Name: Spiced Pumpkin Pudding Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 2 1/2 pound sugar pie pumpkins, halved, seeds and fibers removed,; steamed; 1/2 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 3/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 2 large eggs; 2 cups heavy cream; 1 cup heavy cream, softly whipped, for topping (optional)

Servings: persons

Two 2 1/2 pound sugar pie pumpkins, halved, seeds and fibers removed,
steamed
1/2 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
2 cups heavy cream
1 cup heavy cream, softly whipped, for topping (optional)

1
Peel the pumpkin, and cut into large chunks. Place in a food processor, and puree until smooth,stopping occasionally to scrape down the sides of the bowl. (Makes 6 1/4 cups puree.)
2
Cook the puree in a 12-inch nonstick pan over medium heat, stirring often, for 30 minutes. Reduce the heal to medium-low. Cook and stir for 15 minutes.
3
Reduce the heat to low. Cook and stir the squash for 1 hour and 45 minutes, until it is reduced to 1 1/2 cups. The squash will be caramel brown and very thick with all its moisture evaporated. Allow to cool.
4
Place a rack in the middle of the oven. Preheat to 425u00b0F. Butter and flour a 9-inch glass pie pIate.
5
Transfer the squash to a medium bowl. Add the sugar, spices, eggs, and 1 cup cream, mixing well after each addition. Pour into the pie plate. Bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. The edges will be golden brown and the center will puff. Let cool.
6
Serve with whipped cream, if desired.
7
Prepare a 9-inch basic pie crust, and partially bake it. Pour the pudding mix into the crust, and bake as above. Turn the pie plate halfway through the bake time to ensure even cooking. If the crust rim browns too much before the filling is cooked, cover the rim with foil. Cool before serving.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Two 2 1/2 pound sugar pie pumpkins, halved, seeds and fibers removed,, steamed, 1/2 tablespoon unsalted butter, 1 tablespoon all-purpose flour, and more.

Yes, Spiced Pumpkin Pudding Pie Recipe 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.

That's it — enjoy your meal!