Pumpkin Pudding from Miss Leslie's Complete Cookery
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Excellent
Pumpkin Pudding from Miss Leslie's Complete Cookery
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Lincoln was the first president to declare Thanksgiving a national holiday. Read the history and learn a historical recipe for Pumpkin Pudding from Lincoln's lifetime.
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Ingredients
Pudding Ingredients
- 1 pint heavy whipping cream (2 cups)
- 1 cup sugar
- 1 pint pumpkin puree- cooked or canned (2 cups)
- 8 large eggs, beaten till frothy
- 2 tablespoons rosewater
- 2 tablespoons white wine
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mace
- Butter for greasing the dish
Cream Sauce Ingredients
- 1 1/2 pints heavy whipping cream (3 cups)
- 1 1/2 tablespoons cornstarch
- 1/2 cup powdered sugar
- 2 teaspoons nutmeg
- 1 1/2 teaspoons almond extract
Instructions
To Make Pudding
- Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cream and sugar.
- Gradually add the pumpkin puree and beaten eggs alternately by the cupful, beating after each addition.
- Whisk in the rosewater, wine, nutmeg, cinnamon and mace till well blended and smooth.
- Grease a 2 qt. dish with butter. Pour the pumpkin batter into the dish.
- Bake the pudding for 85-95 minutes till the center no longer wobbles. Remove from heat and allow to cool. The surface may crack a bit as it cools-- don't worry, it's part of the charm.Serve pudding at room temperature or cold, topped with sweetened fresh whipping cream or a sweet cream sauce.
To Make Sauce
- Pour the heavy whipping cream into a small saucepan and heat over medium. In a small bowl, whisk together the cornstarch with 1 ½ tbsp cold water. Slowly whisk the cornstarch mixture into the cream as it heats. Whisk in the sugar, nutmeg, and almond extract till well mixed. Stir the sauce constantly as it comes to a boil. Once it boils, remove the sauce from heat. Pour it through a wire mesh strainer and allow to cool to room temperature. Serve over Pumpkin Pudding.
Notes
- You will also need: 2 quart baking dish
- Note: Rosewater is water infused with the flavor and scent of roses. Bottled rosewater can be found in Middle Eastern markets.
- Note:
- Rosewater is water infused with the flavor and scent of roses. Bottled rosewater can be found in Middle Eastern markets.
- Note: you may substitute 1 cup of milk and 1 cup of melted cooled butter for the cream, if desired. The original recipe calls for ¾ cup of sugar; I have added an additional ¼ cup of sugar and cut down the nutmeg a bit to suit modern tastes.
- Note: you may substitute 1 cup of milk and 1 cup of melted cooled butter for the cream, if desired. The original recipe calls for ¾ cup of sugar; I have added an additional ¼ cup of sugar and cut down the nutmeg a bit to suit modern tastes.
- Note: As written in the original text, this sauce is quite thin and somewhat bland. I’ve thickened it with a bit of cornstarch and doubled the sugar to better suit modern tastes.
- Note:
- As written in the original text, this sauce is quite thin and somewhat bland. I’ve thickened it with a bit of cornstarch and doubled the sugar to better suit modern tastes.
Nutrition Information
Show Details
Calories
594kcal
(30%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Cholesterol
310mg
(103%)
Sodium
104mg
(4%)
Potassium
241mg
(7%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
9320IU
(186%)
Vitamin C
2.7mg
(3%)
Calcium
113mg
(11%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 310mg | 103% |
| Sodium | 104mg | 4% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 9320IU | 186% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 113mg | 11% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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