Oh thank the lord one more week done with. I am finally through with midterms and now finals will be looming in the distance. But before finals get here Thanksgiving is going to be right around the corner and with Thanksgiving comes another one of my fav deserts… pumpkin pie! But I will be truthful here… I love the pumpkin pie filling but not so much the crust. In fact I have been known to scrape the filling out and leave the crust fully intact… lol!
Ah well I was a picky eater as a child and I am still a picky eater as an adult, at least when it comes to my pie. So I decided to nix the crust all together and make it a filling only pumpkin pie that would be perfect for me to take on the road when I was commuting to school. But what to bake them in? After a good amount of searching I found the perfect little grab and go cups from Corning ware, they come with their own lids, that I will be able to use for all sorts of things. So get ready for some more Muggin’ On The Go recipes because I think that a festive bread pudding just might be something great for the holidays!!
A no crust pumpkin pie that is ready to go at a moments notice!
For the Pumpkin Pudding
1 (14 oz) Can Pumpkin puree
1/2 C. Brown sugar
1/2 C. Whipping cream
1 Tbsp. Dark maple syrup
1 tsp. Ground cinnamon
1 tsp. Ground ginger
1/2 tsp. Allspice
1/4 tsp. Fresh grated nutmeg
1/8 tsp. Ground cloves
For the Cinnamon Maple Whipped Cream
1 C. Heavy whipping cream
2 Tbsp. Maple syrup
1 Tbsp. Granulated sugar
1/2 tsp. Vanilla extract
1/4 tsp. Ground cinnamon
Preheat your oven to 350°F, 325°F if using a convection oven.
Grease your ramekins with butter or Crisco.
In a large mixing bowl combine all of the ingredients for the pumpkin pudding.
Mix until well combined with a good old wooden spoon.
Divide the pumpkin batter equally between the ramekins.
Bake the pudding on a baking sheet for 50-60 minutes or until the puddings puff up and a knife inserted into the middle of the pudding comes out clean.
When the puddings are done remove them from the oven a let them cool to room temperature.
To make the cinnamon maple whipped cream in a stand mixer, with wire whisk attachment, in your largest bowl add the cream and whip it at high speed until it turns to soft peaks, about 2-3 minutes.
Turn the speed to off and add in the maple syrup, sugar, vanilla and the cinnamon and whip again at high speed for another minute. Be careful not to over whip or you will end up with cinnamon maple butter.
Add dollops of whipped cream to the pumpkin pudding and enjoy!
The pudding should keep in the refrigerator for 2-4 days and the whipped cream should keep for 1-2 days.
Well that’s it for this week. I hope everyone has a great rest of their week and please drop back by after you try this delish Muggin’ On The Go with… Pumpkin Pudding and let me know how you liked it, I love reading your comments!