Baked Butternut Squash Pudding Topped With Ginger Whipped Cream Recette

This decadent Baked Butternut Squash Pudding will fool even the pickiest eaters! Masking as pumpkin pie, this recipe features a creamy, spiced butternut squash base baked to perfection and topped with a light and zesty ginger whipped cream. A delightful fall dessert that's surprisingly easy to make – perfect for Thanksgiving or any autumn gathering! Get ready to impress your family and friends with this hidden-gem recipe.

Préparation 20 min

Cuisson 70 min

Calories 459.1 kcal

Protéines 15g

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Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

1 (15-ounce) can butternut squash puree
1/2 cup packed light brown sugar
1 (12-ounce) can evaporated milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup finely chopped crystallized ginger
1/4 cup toasted pine nuts (optional)
cooking spray

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Comment préparer Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

Preheat oven to 325°F (160°C). Grease a 9x13 inch Pyrex baking dish with cooking spray.
In a large bowl, combine 1 (15-ounce) can of pumpkin puree (or equivalent amount of homemade puree from recipe #194908), 1/2 cup packed light brown sugar, 1 (12-ounce) can evaporated milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Whisk until smooth and well combined.
Pour the butternut squash mixture into the prepared baking dish.
Bake for 60 minutes, or until a knife inserted into the center comes out clean.
While the pudding bakes, prepare the whipped cream: In a chilled bowl, beat 1 cup heavy cream with an electric mixer until soft peaks form. Gradually add 1/4 cup powdered sugar and continue beating until stiff peaks form. Gently fold in 1/4 cup crystallized ginger, finely chopped.
Once the pudding is baked, let it cool slightly before serving. Top each serving with a dollop of ginger whipped cream and a sprinkle of toasted pine nuts (optional). Serve warm or chilled.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

116g

Fat

82g

Carbs

14g

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Questions fréquentes

Combien de temps faut-il pour préparer Baked Butternut Squash Pudding Topped With Ginger Whipped Cream ?

Baked Butternut Squash Pudding Topped With Ginger Whipped Cream prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Baked Butternut Squash Pudding Topped With Ginger Whipped Cream ?

Baked Butternut Squash Pudding Topped With Ginger Whipped Cream contient environ 459.1 calories par portion, avec environ 15 g de protéines, 14 g de glucides et 46 g de lipides.

De quels ingrédients ai-je besoin pour Baked Butternut Squash Pudding Topped With Ginger Whipped Cream ?

Les principaux ingrédients de Baked Butternut Squash Pudding Topped With Ginger Whipped Cream sont Butternut Squash, Brown Sugar, Evaporated Milk, Eggs, Cinnamon, Fresh Nutmeg. Consultez la liste complète avec les quantités ci-dessus.