Steamed Pumpkin Pudding with Vanilla Hard Sauce
Looking to change up your regular old pumpkin pie routine? Why not try making an old-fashioned Steamed Pumpkin Pudding with Vanilla Hard Sauce? This recipe uses a quart pudding mold OR heat proof dish.
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
2hours 2hours
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
2hours 2hours
Ingredients
Steamed Pumpkin Pudding
  • 1 1/3cup flour
  • 1 1/2tsp baking powder
  • 1/4tsp baking soda
  • 1/4tsp salt
  • 1/2tsp cinnamon
  • 1/4tsp grated nutmeg
  • 1pinch ground ginger
  • 1pinch ground allspice
  • 1/4cup softened butter
  • 1/3cup brown sugar
  • 1 1/4cup canned pumpkin
  • 1 egg
  • 1tsp vanilla
Vanilla Hard Sauce
  • 1/4cup butter
  • 1/2cup Sugar
  • 1 egg yolk
  • 2TBSP vanilla
Instructions
  1. generorulsy butter your pudding mold or heat-proof dish, set aside
  2. set a kettle of water to boil
  3. get out a deep pot or dutch oven that will hold your pudding while it steams
  4. mix the flour, baking powder, baking soda, salt, and spices together, set aside
  5. beat the butter and sugar together until it’s soft and fluffy
  6. add the pumpkin and mix until smooth
  7. beat in the the egg and vanilla
  8. pour the dry ingredeitns over the top and stir just until combined, don’t over mix
  9. scrape into the prepared mold or dish, if using a mold move on to the cooking directions
  10. if you’re using a heat proof dish, fit a circle of waxed paper or buttered parchment over the batter, then cover with a piece of foil with a pleat down the center, tie tightly with string
  11. place on a rack in a deep pot, (if you don’t have a rack that fits you can use canning rings) pour boiling water in until it reaches about 2 inhces up the side of your dish, don’t cover it completely and leave enough room so if it boils it won’t come over the top
  12. steam for 2 hours, adding water as needed
  13. check for doneness by uncovering and using a toothpick, it shuld be moist but not have any batter on it, if it needs more time cover and steam again in 15 minute increments until done
  14. once it’s cooked through, remove it from the pan to a platter, wipe down the mold or pan and then tip and slide the pudding out
  15. serve while warm with Vanilla Hard Sauce for best taste
Vanilla Hard Sauce
  1. melt the butter in a small saucepan, once melted stir in the sugar and the egg yolk
  2. cook and stir 3-4 minutes over medium low heat until the sauce is thick, remove fromt he heat and add vanilla, stir to incorporate, serve while warm
Recipe Notes

Items you will need for this recipe:

  • 1-quart heat-proof dish or pudding mold
  • parchment paper or wax paper
  • heavy pot or dutch oven
  • rack or canning lids to set your pudding on while it steams