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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 have a recipe for that too! 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 I originally made it as individual pumpkin steamed puddings and served it with apple cider caramel sauce, lightly whipped cream, and toasted pecans.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.
Ingredients needed to make the recipe
- Butter: Use unsalted, room-temperature butter here and in general when baking. I usually buy Kirkland brand butter from Costco because it’s cheaper than other stores. When baking, you want to use unsalted butter because it lets you control the amount of salt.
- Dark Brown Sugar: Anytime a recipe calls for brown sugar, I use dark brown sugar. Because it has a higher molasses content than light brown sugar, it imparts a deeper, more complex flavor to cookies and other baked goods.
- Vanilla Extract: I’ve used Neilsen-Massey, Madagascar Bourbon Pure Vanilla Extract, since I began baking professionally in the early 90’s. You can buy it on Amazon, King Arthur Flour, or in some grocery stores. It’s very expensive now because the majority of vanilla beans come from Madagascar and because of increased storms and deforestation, it’s difficult to meet the demands. I’m going to try making my own with Deb Perlman’s recipe. All you need is vanilla beans and vodka!
- Eggs: The recipe here uses large eggs at room temperature. Take them out of the refrigerator about an hour before you begin baking. If you forget and have only cold eggs, don’t worry! The cookies will still be delicious.
- All-purpose flour: To measure flour accurately, spoon the flour into the measuring cup and then level it with a knife or your finger. You want to avoid having too much flour in the measuring cup because it will result in dry cookies.
- Baking soda: A leavening agent that acts with liquid, acid, and heat to create carbon dioxide, which helps baked goods rise. It also helps make the cookies tender.
- Salt: For baking, I use table salt. I use Morton’s or Diamond Crystal Everyday Salt. The salt crystals are smaller than Kosher salt or sea salt, so they dissolve more easily.
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!
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 about 1 1/2 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.
*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. It comes with a lid, but I prefer to use foil and twine because it’s easier to remove.
More Holiday Recipes
Pumpkin Steamed Pudding
Pumpkin Steamed PuddingIngredients
- 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. 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 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, 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.
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?