Pumpkin Gingerbread Pudding

Pumpkin Gingerbread Pudding

First off, I expected this to be good, but not THIS good. Bread puddings kinda weird me out but this was amazing. The gingerbread was really moist and the spices in the bread/cake really complemented the pumpkin as well. I was on Pinterest last week and saw a recipe for something similar but it used an actual loaf of cinnamon bread, challah bread, or raisin bread, and that kinda turned me off thinking of the dryness of the bread. The gingerbread I used was sticky and moist and so flavorful. It was really more of a pumpkin pie that tasted like gingerbread and without a crust! This dessert is so perfectly fall/winter and I can’t wait to make it again. I roasted my own pumpkin but you can of course use canned pumpkin as well.

Pumpkin Gingerbread Pudding

One 9×13 baked gingerbread cake:

1 cup molasses

1 cup brown sugar

3 tablespoons butter

1 cup sour milk (sour with 1 tablespoon vinegar)

2 cups flour mixed with:

2 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon nutmeg

1 ½ teaspoons baking soda dissolved in 3 tablespoons boiling water

Pumpkin Pudding:

1 small sugar pumpkin or 2 cups pureed pumpkin

Olive oil (for brushing)

4 eggs

1 cup packed brown sugar

1 tablespoon molasses

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 cup heavy cream

1 cup sour cream

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Slice the pumpkin in half and discard the pulp and seeds inside (keep the seeds to roast later!!!). It’s easier to slice off the stem of the pumpkin first. Brush the inside of the pumpkin with olive oil and put the pumpkin face down on a baking sheet. Bake for 45 minutes or until the skin has turned a deep orange and can be pierced easily with a fork. Let the pumpkin cool for 10 minutes and then put in blender or food processor until smooth.

Bake facedown.

Bake facedown.

While the pumpkin is roasting, heat the molasses, brown sugar, and butter in a saucepan until melted. Remove the mixture from the heat and mix well. Sour the milk with the vinegar. Sift together the flour, cinnamon, ginger, nutmeg, and allspice and stir thoroughly. Alternately add the milk mixture and the flour mixture to the molasses and stir well. Lastly, dissolve the soda in water and add. Spray a 9×13 baking dish with cooking spray and pour into dish. Bake at 350 degrees for 30-40 minutes or until a tester comes out clean.

Gingerbread Cake

While the cake is cooling, mix together 2 cups of pumpkin puree, eggs, brown sugar, and spices. Mix in the sour cream, heavy cream, and vanilla.

Pumpkin Mixture

Preheat oven to 365 degrees. When the cake is cool to the touch, cut it into small squares, just about bite size. I used a second baking dish, just a little smaller than a 9×13. Spray the baking dish with non stick spray. Put the cut up cake in the second baking dish and cover with as much pumpkin mixture as possible (maybe even all of it). Mix the mixture gently, enough to make sure each piece of the cake is covered and let sit about 30 minutes to an hour (on the counter) to make sure the cake absorbs the pumpkin. If you put the pudding in the refrigerator, it will take longer for the liquid to be absorbed.  Top the dish with any pumpkin left over and gently mix again. Bake for 40 minutes or until set.

Unbaked Pumpkin Gingerbread Pudding

I made this the night before Thanksgiving and popped it back in the oven after dinner to warm it up. YUM.Eaten Pudding


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