Even 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
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
Bourbon Whipped Cream
Makes 2 to 2 1/2 cups
Beat at high or medium speed until thickened:
1 cup cold heavy cream
1 tablespoon sugar
1 tablespoon bourbon
Beat to the desired consistency. Use immediately or cover and refrigerate.
Photo courtesy John Becker