Joy of Cooking Recipe: Pumpkin Buttermilk Pudding

Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

Joy of Cooking, Pumpkin PuddingEven pumpkin pie stalwarts will embrace this creamy pumpkin pudding with bourbon whipped cream. From Joy of Cooking: 75th Anniversary Edition.

Serves 10 to 12

Preheat the oven to 400°F. Butter a shallow 3-quart baking dish.
Whisk in a large bowl until light:
4 large eggs
Add and combine well:
1 1/2 cups pumpkin puree
Whisk in:
2 1/2 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted

Whisk together thoroughly in a separate bowl:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon salt

Add the dry ingredients to the pumpkin mixture and whisk until well blended. Pour the batter into the prepared dish. Bake until the top is deep golden brown and springs back when lightly pressed, about 50 minutes.
Serve the pudding warm or cold with:
Bourbon Whipped Cream, below
Cinnamon

Joy of Cooking

Joy of Cooking

by Irma S. Rombauer

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Bourbon Whipped Cream
Makes 2 to 2 1/2 cups

Beat at high or medium speed until thickened:
1 cup cold heavy cream
Add:
1 tablespoon sugar
1 tablespoon bourbon

Beat to the desired consistency. Use immediately or cover and refrigerate.

Photo courtesy John Becker

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