Pumpkin Pudding

“Pumpkin” Pudding

– Pumpkin, Butternut Squash, or Sweet Potato (I’ve actually only used Sweet Potatoes as yet)
– Eggs
– Spices: Cinnamon, Nutmeg, Cloves (all ground)
– Optional additions: Cream or Butter, Honey, Walnuts

Take Pumpkin, Squash, or Sweet Potato and slice and steam or bake whole until soft.
Mash in bowl, or if you want a smoother pudding (keep the skins), blend in a food processor.
Mix in eggs, spices.
Stir in optional ingredients.


You may need to let sweet potato cool a bit before adding eggs so as not to denature them.

Submitted by Elliot

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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One Response to Pumpkin Pudding

  1. Peter says:

    Elliot's Pumpkin Pudding sounds delicious, but I'm a novice and could use more details! How much pumpkin, how many eggs, any milk? Do you bake it at 350, for how long and in what type of pan or custard dishes?