Pumpkin Pudding

Pumpkin Pudding

The delicate, natural sweetness of pumpkin makes this pudding irresistible.

Cooking time
60 minutes+
  • Nutrition facts are for one serving.
  • Time to cool not included in cooking time.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

180 g (6 0z)



80 ml (2.7 fl. oz.)

50 ml (1.7 fl. oz.)

3 Tbsp


4 Tbsp

1 Tbsp


  1. Remove the seeds and peel the pumpkin then cut into large bite-size pieces. Place into a lidded heat-safe container and microwave on high (500W) for 3 minutes.
  2. Beat together the whole egg and egg yolk. Mix thoroughly with pumpkin from step (1).
  3. In a lidded heat-safe dish, mix together the milk, heavy cream and sugar. Microwave on high for 2 minutes until the mixture begins to boil then mix with pumpkin mixture from step (2).
  4. In a fry pan, melt the sugar from (A) on medium heat. When the sugar begins to brown, add in the water and allow to boil slightly. Set this aside to cool.
  5. Pour the pumpkin mixture from (3) into single serving oven-safe dishes. Pour hot water into the bottom of a baking pan and place the dishes onto the pan. Bake in an oven at 150°C (302°F) for 30-40 minutes. Remove and cool in a refrigerator. When cool, top with the caramel from step (4).
    (* As an alternative, pour caramel from (4) into the dishes first. Once cool, add the pumpkin mixture from (3) and then bake.)

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