Whipped Crumb Pumpkin Pudding

A unique, old-fashioned pumpkin dessert that blends the best of bread pudding and custard—without any pastry crust, corn syrup, or canned milk. Light, smooth, and gently spiced, this pudding is topped with whipped cream, a drizzle of maple syrup, and toasted pecans for a showstopping holiday treat. Serve it warm, room temperature, or chilled.

EasyAmericanServes 8

Printable version with shopping checklist

Source Video
47m
Prep
45m
Cook
11m
Cleanup
1h 43m
Total

Cost Breakdown

Total cost:$8.35
Per serving:$1.04

Critical Success Points

  • • Mixing pumpkin and dry ingredients thoroughly and aerating.
  • • Separating eggs cleanly.
  • • Using dry, fine bread crumbs.
  • • Beating egg whites to soft peaks only.
  • • Folding egg whites gently into the batter.
  • • Baking until just set and golden.

Safety Warnings

  • • Be careful when separating eggs to avoid shell fragments.
  • • Use caution when handling hot pans and removing from oven.
  • • Ensure egg whites are beaten in a clean, grease-free bowl for best results.
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