Pumpkin Pudding

with crumbled gingersnaps and ice cream

My daughters are crazy for pumpkin. This is simple to make, and has the flavours of pumpkin pie without the crust.

Pumpkin Pudding
1 can pumpkin (796 ml) (about 3 cups)
3 eggs
1 1/8 cups maple syrup
1/4 tsp. cloves
3 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger

Combine all and mix well. Grease ramekins and fill with pumpkin mixture. Bake at 350 degrees F for about 30 minutes. You can serve it plain, with pouring cream, ice cream, gingersnap crumbs, or a slice of chocolate. We like it best served warm, but cold is good too.


with chocolate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s