Pumpkin pie may be the tradition at this time of the year but pumpkin pudding can be a quick to finish option when time is of the essence and this week in particular that is perfect for me. Make in advance, keep in the fridge and finish just before serving. Double quick if you have a kitchen torch.
You will need:
1/2 cup brown sugar
1/4 cup honey
1/2 tsp. salt
2 tsp. pumpkin pie spice
2 large eggs
15 oz. pumpkin purée
1 cup Greek yoghurt
Sugar for the brule
Whipped cream to top
Roasted chopped pecans
Pre heat oven to 350 degrees F. and gather the ingredients. This time of year the crops are off the fields and we are turning to inside work. There is a sense as the days grow shorter and sweaters come out that we are blessed with the abundance of the season and choices. We can chose apple or pumpkin pie…or both. We can chose to host friends in our home or gather the family. To have the option is to have a wealth not available to all, so as you mix up this simple pudding in the rush of the week, hold in your heart gratitude for the freedom of choice and welcome the compassionate spirits to your kitchen.
Combine all the ingredients except the extra sugar, whipped cream and chopped pecans with a hand mixer or stick until smooth and pour into 4 small ramekins. I used Greek yoghurt as I have been making my own the last little while but feel free to substitute another option; coconut or almond milk or cream.
Bake for 35 minutes and then test for doneness with a toothpick and a little shake. Add a few extra minutes if needed. The smaller ramekins will probably be done but the double serving special will need a few more minutes.
Cool and then store in the fridge.
When ready to serve sprinkle with sugar and do one of two things. Broil in the oven until the sugar is melted, keeping a good watch on what is happening under the heat or if you have a torch, melt the sugar on top, keeping clear of the edges if you are not sure your container is heat resistant.
In fact a good plan of attack is to clean the edges with a wet cloth before adding the sugar just to keep the final product looking good. You can see in the picture above the larger ramekin got missed. That one if for a REAL pumpkin lover.
The top will brown nicely and turn crunchy. Finish with a dollap of sweetened whipped cream and a few chopped pecans. Serve.
If you leave the pumpkin brule for too long, the moisture from the pudding and the whipped cream will dissolve the crunchy topping so plan to finish just before serving.
So, if you love pumpkin pie but just don’t see yourself getting everything done or if the pastry is not your favourite part, here is a easy way to cozy up around the tv or fireplace and still feel like you got your pie and ate it too.
Pumpkin Pudding Brule from My Kitchen Wand
