Steamed Pumpkin Pudding

We added pumpkin and warm spices to this traditional make-ahead steamed pudding. Serve warm topped with our delicious Ginger Sabayon custard sauce after a fall meal or over the holidays. 

Yield: Serves 10

Steamed Pumpkin Pudding


  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 3/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 3 large eggs
  • 1 cup packed golden brown sugar
  • 1 1/2 cups canned pure pumpkin
  • 1/4 cup fancy molasses
  • 1/4 cup butter, melted


  1. Combine flour, pecans, baking soda, cinnamon, ginger, salt, nutmeg and cloves in a bowl; set aside.
  2. Using medium speed of an electric mixer, beat together eggs and brown sugar until thick and pale in colour, about 3 minutes.
  3. Beat in pumpkin and molasses until blended. Gradually beat in flour mixture just until blended.
  4. Stir in melted butter just until combined.
  5. Spoon batter into a greased 2 quart (2 L) pudding mould. Place greased lid on mould or cover tightly with greased foil. Secure foil by tying string around sides of mould.
  6. Place mould on a rack in a large pot. Add enough boiling water to come halfway up sides of mould. Cover pot and bring to a boil. Reduce heat and simmer, covered, adding additional boiling water as required, until pudding tests done, about 2 hours.
  7. Remove mould from pot and cool pudding in mould on a rack for 15 minutes. Invert pudding onto a plate. Serve warm with Ginger Sabayon.
  8. Alternatively, invert pudding onto rack and cool completely. Freeze for up to 1 month. If freezing, thaw pudding in refrigerator before reheating. To reheat, place pudding in same greased pudding mould. Follow recipe directions for steaming pudding and simmer, covered, until heated through, about 30-40 minutes.
Nutritional analysis per serving:


315 calories, 10.5 g fat, 5.5 g protein, 51.3 g carbohydrate, 2.5 g fibre, 491 mg sodium