Pumpkin Steamed Pudding

A scrumptious alternative to pumpkin pie adapted from Stars Desserts by Emily Luchetti.



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

½ teaspoon ground ginger

2 ¼ teaspoons baking powder

¾ teaspoon salt

1 1/2 teaspoons ground cinnamon

¼ teaspoon allspice

2 qt. Steamed pudding mold

Aluminum foil

Cooking twine


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.  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.  

Mix in the eggs, one at a time on medium.  

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 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.  

Carefully remove the mold from the pot of steaming water.  I use potholders.

Cut the twine.  Carefully remove the foil from the pudding mold.  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, place the replace the foil “lid” and gently put the mold back into the pot of water.  Cover the pot with a lid and bring it back to a simmer and cook until done.  

Let the pudding cool completely and then un-mold it onto a serving dish.  

Serve with lightly sweetened whipped cream.