If you are looking for a dessert other than pie for your Thanksgiving table this is a superb choice. The batter can be made in advance and then the steamed pumpkin puddings can bake while you are enjoying the turkey. A simple caramel sauce, whipped cream, and a bit of our cranberry jam makes for a lovely presentation that takes no time to assemble.
by volume by weight
1/2 cup soft butter 113 grams butter
1½ cups sugar 297 grams sugar
2 large eggs 136 grams eggs
2 teaspoons lemon juice 10 grams lemon juice
1 cup pumpkin puree 225 grams pumpkin puree
1¼ cups flour 150 grams all purpose flour
1½ teaspoons baking powder 6 grams baking powder
1 teaspoon salt 4 grams salt
1/2 teaspoon nutmeg 2 grams nutmeg
1/4 teaspoon ginger 2 grams ginger
1/2 teaspoon cinnamon 3 grams cinnamon
1/8 teaspoon allspice 0.5 grams allspice
Heat the oven to 350F and butter four 4 ounce ramekins. Cream the butter and sugar together until light. It will not be smooth and creamy but rather sandy.
Add the eggs and continue to beat until light.
Add the pumpkin puree and lemon juice and mix to incorporate. The mixture will look slightly separated – that’s ok. Everything will come together when you add the dry ingredients.
Add all of the remaining ingredients and mix just until everything is combined.
Divide the batter evenly between the ramekins.
Cover the top of each ramekin with buttered foil (butter on the inside!) and place in a water bath.
Bake approximately 30 minutes until the puddings are firm to the touch and slightly puffed up.
Remove from the water bath and remove the foil.
Turn the warm puddings out onto plates. I like to line the bottom of each plate with warm caramel sauce and then place a pudding that has been dusted with powdered sugar in the center.
A dollop of whipped cream and cranberries make for a nice contrast of flavors and a beautiful presentation that is simple to produce.
One of the best things about these pudding is how flexible they are. Make the batter ahead and put these in the oven as you sit down to dinner or bake them completely ahead of time and just warm them in the oven when you are ready to serve. If you choose to rewarm them, leave them in the dishes with foil and heat them in a water bath (just as if you were baking them) for about 15 minutes.
You can add dried fruits such as brandy soaked currants or raisins to these steamed pumpkin puddings if you like. And a garnish of caramelized nuts would be a welcome addition to the plate!