Cinnamon Pecan Pumpkin Pudding | Print |
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Serves 8

  • 5 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup packed dark brown sugar
  • 2 tablespoons melted butter
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon, preferably Mexican canela
  • 1/4 teaspoon salt
  • 1/2 to 3/4 cup finely chopped pecans
  • 1 cup organic whipping (heavy) cream
  • Garnish: Softly whipped cream
  1. Heat oven to 350 degrees. Generously butter a 2-quart soufflé or baking dish. Sprinkle dish with granulated sugar; invert dish and tap out excess sugar.
  2. Whisk eggs in large bowl until thoroughly blended. Whisk in pumpkin, brown sugar, butter, vanilla, cinnamon and salt until smooth. Stir in chopped pecans. Beat 1 cup whipping cream in small electric mixer bowl until they hold soft peaks. Gently fold into the pumpkin mixture.
  3. Spoon into prepared dish. Bake until knife inserted 1-inch in from edges comes out clean, about 50 to 60 minutes. Cool on wire rack. Serve warm or at room temperature topped with whipped cream.