Ingredients for Pumpkin Pudding Budin De Calabaza
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- All Purpose Flour
- 1/2 cup (1 stick) unsalted butter, melted
- Ground Cinnamon
- 1/2 teaspoon salt
- Ground Cloves
- 2 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 tablespoon dark rum (optional)
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How to Make Pumpkin Pudding Budin De Calabaza
- Preheat oven to 350°F (175°C). Grease a 10x6x2 inch baking pan.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, flour, melted butter, cinnamon, salt, and cloves until smooth.
- Add the eggs and whisk until well combined.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared baking pan.
- Place the baking pan in a larger 13x9x2 inch baking pan.
- Carefully pour hot water into the larger pan until it reaches about 1 inch up the sides of the smaller pan (this creates a water bath for even baking).
- Bake for 45-55 minutes, or until a knife inserted into the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set.
- In a separate bowl, whip the heavy cream with the rum (if using) until soft peaks form.
- Spoon the chilled pumpkin pudding into 8 dessert dishes.
- Top each serving with a dollop of the whipped cream mixture. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
78g
Fat
34g
Carbs
9g
