Sourdough Pumpkin Pudding????!!!!

Yes! And very delicious! Smooth, creamy, yummy! It isn’t all that strange once you remember that many old fashioned pudding recipes were made with a starch or flour thickener.

This recipe will help use up the extra starter you hate to throw away when feeding your starter and the leftover pumpkins from Halloween and in your garden.  Be prepared to be very surprised at how good it is and expect people to come back for seconds, or thirds…. (don’t use starter that is too old and sour though)

Start by cutting your pumpkin into large chunks, adding it and some water to your roasting pan and baking it for an hour or until the pumpkin is soft. Remove the skin and drain the pumpkin so it isn’t too watery and then for the recipe measure out one pound of it. Reserve the rest of the pumpkin for the next batch of pudding or bread.

Use your blender and add:

  • Baked Pumpkin- 16 oz
  • 4 large eggs
  • Evaporated milk- 12 oz can (no substitutes except heavy cream)

This will fill your blender up pretty good, so make sure to cover it tightly and blend on high for about one minute. Now pour half of the mixture into a large mixing bowl and then put the blender back on its base and add: (you only out pour half because you need liquid ingredients to puree the rest of the pudding batter)

  • Sourdough starter @ 100% hydration -6 oz
  • Brown sugar – 4 oz
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • Oil – 1 oz

Blend these ingredients an additional minute on high speed and add these ingredients to the ones you already put into the mixing bowl. Now stir everything together really well and then pour the mixture into a oiled 9″ x 13 ” baking dish (a smaller baking dish would have been better, the pudding would have been thicker), or you could fill up lots of little dessert dishes. Bake at 350 degrees just until set 25-30 minutes or less if you use several smaller dishes.

Boring! This needs some garnish!!…

To test,  make sure that when you shake the baking container, the pudding does not jiggle in the center. Do not overbake.  I did not have any whipping cream or I would have garnished this delicious pudding with whipping cream. However, I did have little marshmallows, so I sprinkled them on top right after I removed the pudding from the oven and allowed them to partially melt.

Hey! That looks better!….

I served the pumpkin pudding warm for dessert. It was awesome! The leftovers we had next morning for breakfast, it was even better cold and I know it would have been perfect with the whipping cream. So try it out for Thanksgiving or Sunday dinner and see what raves you get. Just don’t tell them it’s a sourdough pumpkin pudding until AFTER they eat it!!!!!  🙂

Have fun baking… even pudding!


    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at:

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