Pumpkin Pudding (Budin De Calabaza)

Submitted by breezermom

"This is a recipe from Puerto Rico. They enjoy pudding as a light but special ending to a meal. This popular dessert is a medley of pumpkin, cinnamon, and cloves."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8

ingredients

• 453.59 g can pumpkin
• 177.44 ml sugar
• 59.14 ml all-purpose flour
• 29.58 ml butter, softened
• 4.92 ml ground cinnamon
• 2.46 ml salt
• 1.23 ml ground cloves
• 4 eggs
• 295.73 ml milk
• 118.29 ml whipping cream
• 9.85 ml rum

directions

1. In a large mixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt and cloves. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add milk; mix well.
2. Place a 10 x 6 x 2 inch baking pan in a 13 x 9 x 2 inch baking pan on an oven rack. Pour in the pumpkin mixture. Pour hot water into the outer pan to a depth of 1 inch. Bake in a 350 degree oven about 45 minutes or till knife inserted comes out clean. Cool pudding; chill.
3. Combine whipping cream and rum. Beat till soft peaks form. Spoon pudding into 8 dessert dishes. Dollop each with whipped cream mixture.

Reviews

[heatherhopecs]

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.

 

[karen]

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.

 

[WI Cheesehead]

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.

 

[Sydney Mike]

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]