Ingredients
Scale
- 4 eggs, whites and yolks separated
- 1½ cups pumpkin puree (or about 1½ lb fresh pumpkin, cooked and puréed)
- ¾ cup half-and-half
- 2 tablespoons rum
- ¾ cup light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated or ground nutmeg
- Pinch of salt
- Butter (for greasing the baking dish)
- Whipped cream, for serving (optional)
Instructions
- If you’re using fresh pumpkin: peel, seed, and cut it into chunks. Simmer the pieces in boiling water until they’re very tender, then drain and mash or purée until smooth. Let cool slightly. (If using canned pumpkin, skip this step.)
- Preheat the oven to 350°F (175°C). Butter a 1-quart soufflé or baking dish well.
- In a clean bowl, beat the egg whites until they form firm, glossy peaks. Set aside.
- In another bowl, whisk the yolks until they thicken and become pale. Add the pumpkin purée, half-and-half, rum, brown sugar, cinnamon, ginger, cloves, nutmeg, and a small pinch of salt. Whisk until everything is fully combined and smooth.
- Gently fold the whipped egg whites into the pumpkin mixture in two additions, keeping the mixture light and airy. Stop folding once the whites are incorporated — don’t overmix.
- Pour the batter into the prepared dish. Place the dish in a larger roasting pan and pour hot water into the outer pan to come about halfway up the sides of the pudding dish (a water bath helps the pudding cook evenly).
- Bake for 40–45 minutes, or until the surface is set and a gentle jiggle remains in the center.
- Remove from the oven and serve immediately, sweetened to taste and topped with a dollop of whipped cream if you like. Enjoy warm.