meringue pumpkin pudding.


I made this baked pumpkin pudding twice last week. It's as satisfying as pumpkin pie, but simpler and healthier (since there's no crust and very little sugar). Win win!


Inspired by Kate Miss's pretty meringue pie and adapted from Deb's baked pumpkin pudding

1 15-ounce can pumpkin puree
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup plain Greek Yogurt
1/2 cup half and half
2 large eggs

Stir pumpkin, sugar, salt, and spices over medium heat for 5-10 minutes. Turn heat to low, and add yogurt and cream. Turn heat off completely, and beat in eggs. Bake for 40 minutes or until a knife comes out of the center clean.

For the meringue I used a basic recipe, added a bit of cinnamon and vanilla extract, and baked on top of the pudding for an extra ten minutes. It's fluffy and beautiful. Chill for a couple hours before eating. (If you decide to forgo the meringue, I highly recommend topping the pudding with whipped cream and crushed spice cookies like so.)