Hello everyone! I’m so glad that you’re here today. There’s a really special dessert that I wanted to share with you. My mom originally found and tested the recipe, and I hadn’t been planning to blog about it, but someone made a special request for it, so I am sharing it today! (You can never have too much pumpkin in one week!). I’m not sure who originally came up with this recipe, but I am very glad that they did! Overflowing in vitamin A, a good amount of potassium and a big helping of fall-time enthusiasm make the pumpkin the star of many a fall dish. (I also imagine pioneer ladies having all these pumpkins lying around and being very clever in coming up with what to do with them. The person who came up with pumpkin pie was a definite outside-the-box thinker.)
Pumpkin has such a mild and unobtrusive flavor that it easily makes friends with lots of other flavors in a dish (maple, cinnamon, raisins, seeds, etc). Don’t discount it as a great way to liven up even a weeknight meal (this dessert lasts for a few days in the refrigerator, and you can make it a day ahead and store it until you need it).
This recipe is the first step in making my Mellow Pumpkin Pudding Granola Squares, so be sure to check out that post too!
Happily Autumn Baked Pumpkin Pudding
Prep: 15 minutes
Cook: 45 minutes
Chill: 1 hour
- 1 package (approx 539g) silken tofu
- 4 C pumpkin puree
- 1 1/2 C brown sugar (or) 1/4 C maple syrup (or) 1 C sucanat
- 1 tsp sea salt
- 4 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp allspice
- Combine all the ingredients in a food processor in high-speed for 1-2 minutes, until very smooth.
- Pour the mixture into a glass 9×13″ pan, and smooth it down with a spatula.
- Bake at 350F for 45 minutes, until the top turns a golden color.
- Allow the pudding to cool at room temperature, and then chill the pan in the refrigerator until it is ready to be served. This dessert can even be made a day ahead.
- Serve chilled, with whipped topping of choice and a drizzle of maple syrup.
This dessert is an easy favorite, and it does a good job of highlighting the pumpkin and fall season. It’s great to serve either warm or cold! Let me know how it turns out for you; connect with me today on Facebook, Twitter, Pinterest, or in the comments below!
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