Are you tired of the same pumpkin pie for dessert every Thanksgiving? This delicious pumpkin dessert is a great alternative to pumpkin pie. Nothing against pumpkin pie. We also have a recipe for Thanksgiving pumpkin pie! But if you’re looking for a dessert that’s similar to a light, perfectly moist cake that works well with a variety of toppings, Pumpkin Steamed Pudding is just the answer.
I discovered this recipe for pumpkin steamed pudding while baking professionally in the 90’s. So, I’ve made this dessert more times than I can count. I originally made it as individual pumpkin steamed puddings and served it with apple cider caramel sauce, lightly whipped cream, and toasted pecans.
Why you’ll love steamed pumpkin pudding
- Pumpkin steamed pudding is more like a light, moist cake so you can make it a day or two in advance, and it will still be delicious on Thanksgiving day.
- If there are any leftovers, a lightly toasted slice makes the best breakfast the day after Thanksgiving.
- It lends itself well to a variety of toppings like whipped cream, ice cream, caramel sauce, and candied or spiced nuts. It’s also delicious without any topping.
- It’s easy to make ahead like our easy corn pudding and the best make-ahead mashed potatoes.
Ingredients needed to make the recipe
- Unsalted butter: Use room-temperature unsalted butter here. Unsalted lets you control the salt, and room temperature helps it cream easily with the granulated sugar.
- Sugar: Plain granulated sugar sweetens the steamed pudding and, when creamed with the butter, helps create a light texture.
- Eggs: Large eggs add structure and some richness. Use them at room temperature so they blend smoothly into the butter and sugar.
- Freshly squeezed lemon juice: The small amount of acid brightens the pumpkin and spices .
- Canned pumpkin puree: Canned pumpkin is steamed pumpkin, and it gives you consistent texture and moisture every time. Check the label for 100% pumpkin, not pumpkin pie filling, which already has sugar and spices added.
- All-purpose flour: To measure accurately, spoon the flour into the measuring cup and level it with a knife. Scooping straight from the bag packs in too much and makes the pudding dry.
- Baking powder: This leavening agent gives the pumpkin steamed pudding lift. Check the date on your container, since old baking powder loses its power.
- Salt: A little salt balances the sweetness and enhances the pumpkin and spices. I use table salt for baking because the fine crystals dissolve easily.
- Cinnamon: Pumpkin has mild flavor and the addition of the ground cinnamon, along with the ground ginger and allspice, deepens the flavor.
- Ground ginger: It adds warmth and a depth of flavor to the pumpkin steamed pudding.
- Allspice: Just a pinch brings a deep, cozy flavor that tastes a bit like cinnamon, nutmeg, and cloves all at once. All spices lose flavor over time.
What is steamed pudding?
I know the name steamed pudding might leave you wondering how this dessert could be good. But trust me, it’s fabulous! Despite the name, steamed pudding isn’t custardy like pudding. It’s a steamed cake that’s light and moist.
Steamed pudding is an English dessert that we often associate with Christmas. But there are many flavors you can use to make a steamed pudding, and it tastes great any time of year.
The only downside to steamed pudding is the time it takes for it to steam. But you don’t have to hover over it. You’re free to do other things while the pudding steams. A perfect time to take a break! And as I mentioned it can be made a day or more ahead.
How to make pumpkin steamed pudding
1. Place the room-temperature butter in the bowl of an electric mixer. Using the paddle attachment, beat the butter on medium-high for 2-3 minutes until light and fluffy.
Add the granulated sugar and beat on medium for 2 minutes or so.
2. Scrape down the sides and bottom of the bowl with a rubber spatula.
3. Add the eggs, one at a time, beating on medium, until combined.
4. Add the pumpkin puree and lemon juice and mix on medium-low. The mixture will look a bit curdled. It’s supposed to look this way at this stage.
5. Measure the dry ingredients into a bowl and whisk them together.
6. Add the dry ingredients to the pumpkin puree, butter, sugar, egg mixture, and mix until combined.
7. Butter the pudding mold and the aluminum foil that will be your “lid.” Spoon the batter into the mold.
8. Cover the mold with buttered aluminum foil. Then, secure the foil with kitchen twine.
8. Cover the mold with buttered aluminum foil. Then, secure the foil with kitchen twine.
10. Place a lid on the pot and bring the water to a simmer at medium heat. Once the water begins to simmer, turn it down to medium low. You’ll want to check the pot periodically because you don’t want the water to boil. It’s not a big deal if it boils sometimes, just turn the heat down a bit.
11. After 1 1/2 – 2 hours, using pot holders, carefully remove the mold from the pot of steaming water. Then, cut the twine.
12. Gently remove the foil “lid”. Check for doneness by inserting a wooden skewer (or knife) into the near-center of the pudding. There will be some crumbs on the skewer that look done.
13. Let the steamed pudding cool completely in the pudding mold. Then, turn it upside down on a serving dish and gently shake it while lifting off the mold. I take it to the table to serve. I leave it unadorned.
Serving suggestions
I’ve made this dessert for many years (since the early 90’s). I used to serve with apple cider caramel, whipped cream, and toasted pecans. It’s a delicious combination, but too many components to juggle at Thanksgiving.
At Thanksgiving, keep the pumpkin steamed pudding simple. Serve it with a bowl of lightly sweetened whipped cream.
I make plenty of whipped cream because I want extra for a dollop (or 3) in my coffee and more to eat with the leftover steamed pumpkin pudding the next morning! Anna and I have the same day-after-Thanksgiving breakfast tradition!
Frequently Asked Questions about Pumpkin Steamed Pudding
It’s pumpkin that’s cooked by steaming it. And canned pumpkin is also steamed pumpkin. I prefer using canned pumpkin for this steamed pudding recipe. I also use canned pumpkin to make spiced pumpkin bread.
*If you don’t have a steamed pudding mold (I didn’t have one when I found this recipe), cook the steamed pudding in individual buttered ramekins or a cupcake pan. You can find the directions to make the dessert using ramekins in the notes section of the recipe.
Here’s a link to a brand that’s similar to the mold I have. Â It comes with a lid, but I prefer to use foil and twine because it’s easier to remove.
More holiday posts
The holidays are a lot. There’s the cooking, the family, the schedule, and the dishes that somehow multiply overnight. And if you’re feeding kids, there’s often one more thing on your mind: what will they eat, and what will everyone say about it?
Whether you’re looking for another make-ahead side , a cookie recipe, or some ideas for keeping food stress-free at the table, we’ve got you covered. Here are a few of our favorites.
More holiday recipes
- Spiced Pumpkin Bread: Because one more pumpkin recipe can’t hurt. It’s a good one for breakfast, snacks, or a quick gift to bring to a gathering.
- Sautéed Brussels Sprout Leaves: A holiday tradition in my family, and a great one to make together, since everyone can help.
- Molasses Ginger Cookies: Warm and chewy, with plenty of that deep molasses flavor. They’re one of my favorite cookies to have on hand all season.
Tips for feeding kids during the holidays
- 7 Tips to Support a Picky Eater During the Holidays: Holiday meals can feel like a lot of pressure when you have a child who’s cautious about unfamiliar foods. This post shares ideas for keeping meals low-stress and supporting your child feel comfortable at the table.
- Tips for Feeding Kids and Teens During the Holidays: Between the treats, the extra gatherings, and everyone’s opinions about food, the holidays can get complicated. Here’s how to keep things calm and diet-culture-free.
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Pumpkin Steamed Pudding
Ingredients
- 6 oz unsalted butter room temperature
- 2 ¼ cups sugar
- 3 large eggs
- 3 TBS freshly squeezed lemon juice
- 1 ½ cups canned pumpkin puree
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- 2 qt steamed pudding mold
- Aluminum foil
- Cooking twine
Instructions
- Butter the inside of the mold along with with a piece of aluminum foil that’s big enough to cover the mold.
- Sift (or gently whisk) together the flour, ground ginger, cinnamon, allspice, baking powder and salt.
- Place the room temperature butter in the bowl of an electric mixer. Â Using the paddle attachment, beat the butter on medium high for 2-3 minutes until light and fluffy. Â
- Add the granulated sugar and beat on medium for 2 minutes or so. Â
- Mix in the eggs, one at a time on medium. Â
- Add the freshly squeezed lemon juice and pumpkin puree and combine.
- Add the dry ingredients and mix on low until combined.
- Spoon the batter into the mold place the lid on the mold.  Then put the covered mold into a pot that’s big enough to hold the mold with a few inches to spare around the mold.  Fill the pot about halfway up the outside of the mold with hot water. Place the lid on the pot and bring the water to a simmer over medium low heat.
- Check the water every so often to make sure it’s still just simmering.  If it boils, the pudding might rise before it’s done and then sink. (That said, it’s not the end of the world if this happens!)
- Steam the pudding for 1 ½ – 2 hours. Â
- Carefully remove the mold from the pot of steaming water. Â I use potholders.
- Cut the twine. Â Carefully remove the foil from the pudding mold. Â Insert a wooden skewer (or knife) near the center and if the crumbs look done, the pudding is done. If the pudding isn’t done, replace the foil “lid” and gently put the mold back into the pot of water. Â Cover the pot with a lid and bring it back to a simmer and cook until done. Â
- Let the pudding cool completely and then un-mold it onto a serving dish. Â
- Serve with lightly sweetened whipped cream.
Love it!
Thank you!!
Can this be made a day before and somehow reheated the day of the dinner?
It can be made a few days ahead and wrapped in plastic wrap and stored at room temp. Also, I serve this room temp. I’ve never actually reheated it. It’s delicious at room temp. That said, I’d imagine it would reheat just fine wrapped in foil and placed in a 350F oven for 15 min or so. Let me know if you have other questions! You’re also welcome to DM me any questions if you’re on Instagram.
Love steamed pudding! I make it at Christmas every year and serve with custard.
What kind do you make?