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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!

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  1. KenKen
    October 29, 2012    

    I baked this today, really nice pudding.I will definitely repeat this recipe.
    Thanks Teresa

    • northwestsourdoughnorthwestsourdough
      October 29, 2012    

      I am really glad you liked it Ken. It is fun to bake up especially this time of the year.

  2. KenKen
    October 18, 2012    

    You come up with the most amazing ideas. Thanks again Teresa

  3. northwestsourdoughnorthwestsourdough
    February 23, 2011    
  4. Trevor RobertsTrevor Roberts
    February 22, 2011    

    Hi Teresa,
    I must have been the last to download discovering Sourdough. When I next tried the site I could not find the link to send a donation. The reading is tremendous.If your Pay Pal account is still open for donations please give a link I have a Pay Pal account but could always send a cheque.
    Trevor Roberts

  5. BrookeBrooke
    November 9, 2010    

    Looks very good! I have tried sourdough in many ways, but never in a pudding. I’d love to make it for the holidays, but did I miss where you mentioned how much starter you used in the recipe?

    • northwestsourdoughnorthwestsourdough
      November 9, 2010    

      Thanks for noticing the omission, I fixed it.

      • BrookeBrooke
        November 9, 2010    

        Thank you!

  6. November 9, 2010    

    Wow, I am so impressed! Who knew that you could use sourdough in pudding? I’ve got to try this.

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