Easy Pumpkin Pie Pudding
Easy Pumpkin Pie Pudding has all the flavour of pumpkin pie but without the pie crust or evaporated milk. This healthier crustless version has a beautifully warm depth of flavour from the homemade pumpkin spice blend
Servings 8 people
Equipment
- 1 20 cm round, deep pie dish
- 1 Large metal spoon
- 1 rubber spatula
- 1 Stick blender or potato ricer
- 1 large glass bowl
- 1 Measuring spoons
- 1 Digital scales
Ingredients
- 625 grams roasted pumpkin
- 115 grams plain flour
- 115 grams caster sugar
- 50 grams butter melted
- 1 large egg beaten
- ½ teaspoon sea salt flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Pre-heat the oven to 180°C.
- Grease a deep, 20cm round pie dish with butter.
- Blend the roasted pumpkin to a puree (don’t over blend).
- Add the flour, caster sugar, melted butter, beaten egg, salt, ground cinnamon, ginger, nutmeg and cloves.
- Mix to a batter with a large spoon.
- Pour batter into the pie dish and level surface with a spatula.
- Bake for 45 minutes until golden brown.
- Serve hot or cold with whipped cream (and a dusting of cinnamon) or ice cream.
Video
Notes
The whipped cream can either be piped on or made into quenelles by shaping with 2 dessert spoons (see photographs).