Pumpkin pudding and pumpkin pasties are rich desserts that incorporate the fall flavor of pumpkin.
Fall is the season for pumpkins! Many pumpkin recipes boast about the high nutritional but low calorie content of this colorful and versatile fruit. However, sometimes pumpkin is fun when served rich and decadent. Pumpkin pudding and pumpkin pasties are both sinfully delicious ways to enjoy pumpkin.
Pumpkin Pudding
- 1 cup of pumpkin puree
- 1/2 cup of self-rising flour
- 1/2 cup of softened butter
- 1/2 of apricot jam
- 1/2 cup of raisins
- 1 teaspoon of baking powder
- 1 egg
- 1/2 teaspoon of mixed spice
- Grease the inside of a two-pint glass baking dish with butter and set aside.
- Blend together the softened butter and apricot jam in a bowl with a rubber or silicon spatula. Beat in the egg. Thoroughly mix in the pumpkin puree, mixed spice, self-rising flour, and baking powder. Gently fold in the raisins. Pour the pudding batter into the glass baking dish.
- Wrap the entire glass baking dish in aluminum foil and tie closed with cooking string. Place a trivet on the bottom of a large sauce pan. The pan must be wider than the baking dish. Place the foil covered baking dish on the trivet, and then place the sauce pan on the stove.
- Pour hot water half way up the baking dish. Bring the water to a boil and allow to simmer for three hours. Continue to add water to the pan as necessary.
- Immediately remove the baking dish from the sauce pan. Serve the pumpkin pudding hot either plain or with a little bit of cream. Refrigerate any unused portion.
Sugar Cookie Crusts
- 1 cup of white sugar
- 1 cup of butter
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of nutmeg
- 1/4 teaspoon of cinnamon
- 1 egg
- 2 1/3 cups of all-purpose flour
- 1/2 teaspoon of baking soda
Beat together the sugar and butter with an electric mixer. Mix in the vanilla, nutmeg, cinnamon, and egg. Slowly add the flour and baking soda. Cover the sugar cookie dough and place in the refrigerator.
Pumpkin Pie Filling
- 2 eggs
- 1/2 cup of sugar
- 2 teaspoons of cinnamon
- 1/2 teaspoon of salt
- 1/2 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 2 cups of pumpkin puree
- 12 ounces of evaporated milk
Place all of the ingredients in an electric blender and puree until thoroughly mixed.
Pumpkin Pasties
- Preheat the oven to 350°. Press small balls of the sugar cookie dough into lightly greased muffin tins to form miniature pie crusts. Fill the sugar cookie crusts with pumpkin pie filling.
- Bake for twenty to twenty-five minutes or until the pie filling is thoroughly cooked. Immediately remove the baked pumpkin pasties from the muffin tin and allow to cool. Sprinkle the cooled pumpkin pasties with powdered sugar and pumpkin pie spice. Refrigerate any uneaten pasties.
More Decadent Pumpkin Recipes
The copyright of the article Decadent Pumpkin Dessert Recipes in Dessert Recipes is owned by Heather Marie Kosur. Permission to republish Decadent Pumpkin Dessert Recipes in print or online must be granted by the author in writing.
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