4 Reviews

I loved this!! I sub'd honey for the sugar, and baked it about an extra 10-15 mins as it didn't set up enough in the prescribed time (probably b/c of the added liquid in the honey). The result was a substantial, hearty, yet fluffy custard with an earthy, rich taste. It was a great addition to my family's Christmas dinner and I can't wait to make it again.

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Napoleon Dynamite February 21, 2015

I wasn't really sure what to expect, but I really enjoyed this. It tasted like pumpkin pie filling minus the crust. I made a half recipe, using just 1 egg plus some ground flax (I ran out of eggs but the flax box says you can use it as a substitute). I also used Cool Whip instead of the rum topping. I did bake it an extra 10 minutes...it just didn't seem done enough when the timer went off.

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Karen67 April 13, 2011

Tagged in Everyday is a Holiday. I had to make this gluten/diary free, using rice flour, Earth Balance, rice milk and no whip. cream (so no rum). I used 3 jumbo eggs and some leftover pumpkin pie filling (I accidentally bought that instead of plain pumpkin). So I only added 1/2 C brown sugar. Not sure if it was all my changes, but it took 1 3/4 hours in my oven to firm up, but once cooled a bit (we ate it warm) it was yummy. I'm on my 2nd serving. Tastes like pumpkin pie without the crust.

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WI Cheesehead December 29, 2009

I'm always interested in finding new ways to serve pumpkin, especially when the recipe goes together as easily as this one did! However the closest I came to using the rum was to sub a rum flavoring for it! VERY, VERY TASTY, & a worthy candidate for serving during the end-of-year holidays! [Tagged, made & reviewed in Zaar Stars tag]

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Sydney Mike June 22, 2009
Pumpkin Pudding (Budin De Calabaza)