Image for Pumpkin Puddings
Pumpkin Puddings
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Skip the crust and get right to the pumpkin-spice flavors you crave, sweetened with a touch of maple syrup.
  • CourseDessert
  • CuisineGluten-free, Holiday, Vegetarian
  • Butter, for ramekins
  • 1 15 oz. can pure pumpkin purée
  • 1/2 cup maple syrup
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 4 large eggs
  • 1 cup heavy cream
  1. Preheat the oven to 350° F.
  2. Butter six, eight-ounce ramekins and place them on a baking sheet.
  3. Add the pumpkin, maple syrup, salt, cinnamon, allspice and cloves to a large bowl and whisk until smooth. Add the eggs and whisk to mix, then add the cream and whisk again.
  4. Pour the pumpkin mixture into the ramekins and smooth the tops. Bake for 40 to 45 minutes, until the custard is set but still wobbles a bit in the centers when shaken.
  5. Cool on racks and serve at room temperature with whipped cream or vanilla ice cream; or, if preferred, chill until cold and serve. Enjoy with hot coffee, tea or hot chocolate for a satisfying dessert!
Recipe Notes

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