Indian Pumpkin Pudding Recipe (2024)

Fresh pumpkin, especially if steamed, almost always has more water in it than canned. Fresh sounds nice, but it's unpredictable. I've gone back to using canned in every recipe calling for pumpkin. Another tip I learned recently -- one recipe for a very good pumpkin pie suggests toasting canned pumpkin in a dry skillet for a few minutes before using it, to intensify the flavor.

The quantity of milk (one quart) is way too much; it should be halved. I used one quart of non-fat milk and two cups of freshly baked sugar baby (pie) pumpkin. The resulting pudding took nearly three hours to bake, and it still was too liquid. The flavor was good, and I like the idea of Indian pudding with pumpkin. If I make it again I'll use a PINT of milk. Perhaps the author used canned pumpkin, which might be denser than fresh.

Tastes colonial, if that’s possible... kind of sparse and hearty and a little sad, but warmed with some imperial spice

I made this using canned pumpkin and the results were great. I baked it in a 9" square dish; next time will use a larger dish as it bubbled over a bit. I did have to bake it the full 90 minutes. It was nice when warm but much flavorful the following day. We enjoyed it warm and cold with a little whipped cream. Delicious!

At the suggestion of another reviewer, I added a teaspoon of cinnamon - 1 1/2 hours in the oven - the quart of lowfat milk was fine, baked with canned pumpkin and added the optional raisins - delicious served warm with ice cold vanilla ice cream. Perfect fall dessert.

I put in a half cup of coffee at the end and it added a deep richness to the flavor, continued to fill it out freon the bottom-up, if you will. You don't taste the coffee directly (unfortunately), just the extra richness. It didn't affect the bake or consistency.

Excellent winter dessert. Best served warm. I sometimes add cinnamon.

I strongly advise against turning your oven temp up. The pudding will just burn. Traditional New England Indian Pudding is cooked at low temp for MANY hours. Every hour or so pull it out of the oven, scrape down the sides of the baking dish and stir it all up with another cup of milk. Then back in the oven. The longer you go thru this process the creamier and richer the pudding. And always serve with a big scoop of vanilla ice cream! Its the perfect foil for the warm, rich, sweet pudding.

I liked this and found it very easy. For the record, I used canned pumpkin and 2% milk. There's a lot of variability in cooking time due to canned vs. fresh pumpkin, how long you cook the milk and cornmeal and at what temp, and what size casserole you use. I only had a big casserole dish so my cook time was all of an hour. I also enjoyed the pinches of cinnamon and cayenne I added. I had it hot for dessert tonight - tomorrow I'll try it with yogurt for breakfast, as Martha suggested.

This was good, but I think I prefer using pumpkin in more savory ways, like curry soup. This was reminiscent of pumpkin pie (which I’ve never been a fan of). I used cashew milk and added ras al hanout, allspice, and cinnamon for more layering. This was by no means bad, but probably a poor choice for a person who’s never enjoyed pumpkin pie 😂

If you heat up milk for a long time over medium heat, it'll reduce without scalding. I've made this several times now, always use fresh pumpkin, and have never had a problem with it being too watery, so I assume that is the reason.

Took an extra 45 minutes in my oven and was excellent. I love the cornmeal and pumpkin “indigenous American” combo, but at the risk of inauthenticity I replaced the raisins with chopped up dates.

Most definitely use HALF the milk if you are using HOMEMADE pumpkin puree. Then the proportion is perfect and the baking is about 1.5 hrs. Others have suggested the proportion works fine if you are using canned pumpkin puree.Skip the honey. With just the molasses I already found it a bit too sweet.

This sounds good. I wonder how it would be with Chinese Five Spice. Last year for Thanksgiving I used Five Spice for mashed yams and it awas delicious. Could be good with this recipe, too.

Something is just not right with this recipe. I’ve made Indian pudding before and I know it can be good. I thought I would make this because of the pumpkin twist. I hate to say it but…this is the only NYTIMES cooking recipe I have ever given a one. Suggestions: less milk? more spice? Honestly, I suggest finding a different recipe.

The molasses flavor was quite strong, and overall flavor too sweet, so the pumpkin flavor didn't come through. Next time I will reduce the molasses and honey. I cooked it in smaller containers to share with friends, from ramekins to 2-cup containers, and began checking doneness at 1/2 hour. Then checked the various containers every 5 minutes.

I made this with a can of pumpkin which is just under 2 cups so used slightly less milk. I also did the baking in a water bath to keep the temperature even. I liked the results but a bit bland so would shift the molasses ratio up and the honey down. Would also add cinnamon as suggested by some.

Used canned pumpkin and doubled the ginger. Added a teaspoon of cinnamon and a couple tablespoons maple syrup to boost the sweetness. This is a very mild, bordering on bland, dessert and needs a bit of punch. Raisins or chocolate chips or toasted nuts a must or all three. Served with vanilla ice cream.

This is delicious. I made it with a small, fresh pumpkin (cut in half, cut side down, uncovered on a baking sheet, at 375 for 40-45 minutes: perfect solid pack pumpkin without the canned taste) and followed the rest of the recipe to the letter. Perfect. Not everyone likes super-sweet stuff. If you're used to very sweet desserts, add some brown sugar until it's sweet enough for you. If you want more spice, add some.

I put in a half cup of coffee at the end and it added a deep richness to the flavor, continued to fill it out freon the bottom-up, if you will. You don't taste the coffee directly (unfortunately), just the extra richness. It didn't affect the bake or consistency.

Tastes colonial, if that’s possible... kind of sparse and hearty and a little sad, but warmed with some imperial spice

I used a fresh roasted red kuri pumpkin which was quite sweet. I quartered the recipe and found it a bit too sweet even without raisins (or chocolate chips - preferred) - my recommendation is if your pumpkin is sweet, eliminate either the honey or molasses depending on the type of sweetness you like. I would describe the outcome as a pumpkin pie without crust.

This came out quite tasty; I ran out of milk and used 1 cup of half/half and 1 cup evaporated milk. (Not sure how I forgot the milk at the store!). I also added 1 tsp cinnamon; used canned pumpkin and it was perfect at 1 1/2 hours. Top with whipped cream and/orIce cream...delish. Thank you.

Made this again with well-drained fresh pumpkin. It's lighter than standard Indian pudding and not too sweet, but I think next time I'll add a bit more molasses.