It is Vegan MoFo III, the Vegan Month of Food, day 25.
I picked up a fair few pumpkins at the Farmers’ Market this month. I pureed them. And I have begun to bake with the resultant sweet pumpkin gold.
I was leafing through Colleen Patrick-Goudreau’s excellent The Joy of Vegan Baking recently and came across several recipes making use of pumpkin, one of which was this Baked Pumpkin Pudding. I felt compelled to make it. Must use that pumpkin puree after all.
This baked pudding is like pumpkin pie in a little cup. Mmmm, spicy. Fragrant. Comforting. It’s simple, quick, and entirely delicious. And the perfect use of any pumpkin puree you might have on hand.
If you don’t have a copy of The Joy of Vegan Baking, why not use your favourite pumpkin pie recipe? Divide the pie filling into single serving ramekins and omit the crust. Easy. And if you don’t have a pumpkin pie recipe, this recipe looks promising.
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6 comments
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October 25, 2009 at 3:56 pm
Josiane
Your pretty pictures make this pudding pretty enticing! Yet another recipe to move up the list of treats to try…
October 25, 2009 at 8:50 pm
cookingforaveganlover
love this sounds good
October 26, 2009 at 12:51 am
The voracious Vegan
That is SUCH a good idea! I think mini personalized desserts are so much more fun that the standard ones. I love pumpkin pie and I think I would love it even more if it was in a cute little cup! YUMMY!
October 26, 2009 at 6:56 pm
Ricki
I love pumpkin pudding! I used to bake it in individual ramekins and eat it for breakfast. . . this looks perfect for that purpose. ;)
November 1, 2009 at 9:00 pm
Mattie
That’s a great idea! I was just thinking of doing something with pumpkin puree that was similar to apple butter or pumpkin pie. I’ll give this a shot.
November 6, 2009 at 6:26 am
Melisser
yum!