Pumpkin Indian Pudding is a variation on the New England classic dessert borrowed from the Native Americans back in the 1600s. This delicious baked pudding is perfect for Thanksgiving!
My Pumpkin Indian Pudding bakes low and slow into this wonderfully rustic, custardy dessert. It’s humble, deeply aromatic, and honestly so much better than it looks. It’s a new way to enjoy Indian Pudding, the most historic dessert in America!
Pumpkin Indian Pudding ~ a baked pudding dessert
Indian pudding is a classic New England dessert made with cornmeal, milk, molasses, and warm spices. Indigenous peoples in New England were making cornmeal porridges long before European settlers arrived. Colonists adapted that basic idea in the 1600s, turning it into the baked, molasses-sweetened “Indian pudding” that became a New England staple.
how pumpkin Indian pudding comes together
- Milk, cream, eggs, and sweet yellow cornmeal are cooked in a saucepan with sugar, molasses, and spices.
- Then it’s baked in a water bath until thick and set, like a custard, like a cheesecake…like nothing you’ve ever had before.
- Use a big spoon to scoop out piping hot servings into small bowls and top with a scoop of vanilla.
Storing leftovers
Fridge, not counter: Let the Indian pudding cool until just warm, then cover and refrigerate within 2 hours.
How long it keeps: store tightly covered in the fridge for 3–4 days.
Reheating: gently warm single servings in the microwave (it makes a great breakfast!)
the bottom line
Indian pudding is truly one of my favorite desserts in life. The pumpkin version just adds a little extra layer of fabulous to al already delicious treat. This is not overly sweet, so don’t skip the a la mode scoop of ice cream, it’s not a garnish, it’s part of the experience.
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Pumpkin Indian Pudding
Equipment
- 2 quart casserole
- larger outer pan that fits the casserole for water bath
Ingredients
- 4 large eggs
- 2 cups whole milk
- 2 cups half and half (half cream or single cream in the UK)
- 1 cup canned pumpkin puree
- 1/2 cup maple sugar, you can also use regular sugar or brown sugar
- 1/3 cup molasses
- 1 tsp powdered ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 cup yellow cornmeal*
- 1 Tbsp vanilla extract
Instructions
- Preheat the oven to 350F and butter a 2 quart casserole. Have a larger pan ready that can fit the casserole to make a water bath for even baking. I use my turkey roasting pan.
- Crack the eggs into a medium bowl and whisk together. Set aside.
- Put the milk, half and half, sugar, molasses, ginger, nutmeg and salt into a medium heavy bottomed saucepan and bring just up to the scalding point (not quite to a simmer) stirring almost constantly to dissolve and blend everything together.
- When the mixture is nice and hot, but not boiling, sprinkle in the cornmeal, while whisking. When all the cornmeal is incorporated, cook for 2 minutes, whisking constantly.
- Pour about 1/2 cup or so of the hot cornmeal into the beaten eggs, whisking while you do this. Now pour that back into the saucepan, while whisking. Turn the heat down and cook the cornmeal for another 3 minutes (set a timer.) It will thicken and bubble like a polenta. I like to switch to a silicone spoonula for this part, it helps to scrape the sides and bottom of the pan cleanly so nothing scorches. Stir constantly, don't leave your stove.
- Stir in the vanilla, and then turn the mixture into your prepared casserole dish. Set the dish into the larger pan and add very hot water to at least an inch depth, or about halfway up the sides of your casserole.
- Bake for 45 minutes.
- Scoop the pudding into serving bowls and serve hot, with a scoop of vanilla ice cream.
Notes
Nutrition
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