For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. How to Make Pumpkin Pudding To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.) Did you think it was the perfect easy recipe for a pumpkin lover? Leave a comment below and give it a review for others to see what you thought of this great recipe. Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée.

This pumpkin pudding recipe is the perfect dessert for kids to help make because it is such an easy recipe! It only takes a few minutes to make. Here’s how: Pour the filling into the pie case, then tap the tin on the counter a couple of times, to disperse any bubbles. Bake for an hour, then remove and leave to cool. Refrigerate for a few hours, or overnight, before serving.

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To make pumpkin puree, cut a small Hokkaido pumpkin in wedges, remove the seeds, and bake the pumpkin at 200 °C/180°C fan/ gas mark 6 until soft (about 30-45 minutes, depending on the size). Let cool and place in a food processor. Puree until smooth. Use immediately or refrigerate in an airtight container up to 4 days. Parfait glasses, small jars, or dessert cups are the perfect individual serving containers for this delicious dessert! Make dinner party appetizers: Try traditional finger foods like Sigara Boregi (Turkish Cheese Rolls), Greek Tiropitakia (Feta Hand Pies). Or, fork and knife it with the sweet and savory baked feta with honey. Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor. This pumpkin pie is best for the end of a festive meal, perhaps as the grand finale to celebratory fall-winter feasts with roasted leg of lamb, fried Brussels sprouts and a fresh orange and pomegranate salad.

Step 3: On a floured surface roll out pastry slightly larger than the baking tin. Carefully transfer the dough to the pan, trim any excess dough from the edges of the tin using a sharp knife. Roll out the excess dough and cut out leaves with a cutter or create a template out of parchment paper and cut around it. Chill for 15 to 20 minutes in the fridge.Prepare the walnut crumble. In a small bowl, combine 1 cup of finely chopped walnuts, 2 tablespoons of sugar, and 1 tablespoon of cinnamon. Mix well. Why choose between pumpkin pie or baklava when you can have both? This easy dessert recipe has classic pumpkin pie flavors but a crispy phyllo crust, cinnamon-walnut crumble, and a decadent honey drizzle inspired by baklava. A little bit nostalgic yet totally unexpected, it’s the best of both worlds! Photo Credits: Andrea Gralow Pumpkin Sugar Cookie Barsare a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors. Step 5: For the filling, beat the eggs in a large bowl. Mix in the maple syrup, almond milk, pumpkin spice and vanilla extract. Add the pumpkin puree. Beat together until well combined. I figured we could celebrate all things pumpkin a few days early and it wouldn’t hurt anyone! Pumpkin Pudding Ingredients

As I’ve said already, this pumpkin pudding recipe couldn’t be simpler, but there are a couple of tips to note: Use Pure Pumpkin Puree, Not Canned Pumpkin Pie Filling.

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To make the pastry, put the flour, sugar and salt in a food processor and pulse a few times just to combine. Add the butter and blitz for 30 or so seconds, until the mixture resembles fine crumbs. Add a tablespoon and a half of cold water, pulse again just until the dough comes together, then stop – don’t overprocess it, or the pastry will be tough. Tip out the dough on to a work surface, then use your hands to bring it together into a disc. Wrap in a sheet of greaseproof paper large enough later to cover the tart base with plenty of excess, then put in the fridge for at least 30 minutes.

Add the walnut crumble. Brush the final sheet with olive oil, then sprinkle about ¾ of the walnut mixture to cover the bottom of the pan. Keep the remaining phyllo sheets covered for now. After I divided the creamy pudding between individual serving containers.I add a dollop of whipped cream on top of the pudding. Then, add a sprinkle of the pumpkin pie spice on top of the whipped cream Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble.Toffee Pumpkin Pudding Parfaits: Layer cubed Pumpkin Coffee Cake with Toffee Streusel, whipped cream, pumpkin pudding, and chopped up toffee bits. For extra decadence, add some Pumpkin Spice Salted Caramel Sauce! Prepare the pumpkin pie filling. In a large mixing bowl, add 1 (15-ounce) can pumpkin puree, 3 eggs, ¼ cup honey, 3 tablespoons sugar, and ¼ cup milk. Season with 1 teaspoon vanilla extract and cinnamon, ½ teaspoon ground ginger, allspice, and nutmeg, and a small pinch of kosher salt. Whisk to combine. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix.