Baked Pumpkin Spice Pudding: A Warm Treat From Our Friend Up North


Sure, pumpkin pie may seem like a strictly Thanksgiving-time treat but then poof…its gone. What happens for the rest of the year? Especially during late-winter when we’re craving that delicious, warm, treat? I think I found something to tie us over in these frigid months, especially in this Canadian -10 weather.

Now, I’m not a total “pumpkinhead.” Pumpkin is a hit or miss ingredient for me as well. Pumpkin pie= hit. Pumpkin latte= miss. I also don’t like raisins on their own (that’s a hard no from me) but I love them when they’re baked, cooked or thrown into a dish with any other ingredients. Combining pumpkin and raisins together is a combination I’m so glad I found. That’s when I fell in love with Baked Pumpkin Spice Pudding.

Traditionally, I would never think of putting these two in a dish together. My brain thought it would be way too sweet, the texture combo could be off, and really, is it visually appealing? We eat with our eyes first so that was a huge concern for me. Truthfully, it looked like a warm, hearty home cooked dish that I couldn’t wait to dig into.

Baked Pumpkin Spice Pudding

-15 oz pure pumpkin (not pumpkin pie filling)
-2/3 cup evaporated milk
-1 beaten egg
-1/2 cup brown sugar
-1 teaspoon all spice
-1/3 cup quick cooking rolled oats
-2 tablespoons melted unsalted butter
-2 additional tablespoons of brown sugar
-1 teaspoon vanilla
-2 teaspoons of water
-1/4 cup dark raisins

Preheat oven to 375

First combine raisins, water, and vanilla. Warm them on the stove on medium heat (do not boil) for 5 minutes. Separate raisins out to cool.

Spray a 1 quart casserole dish with non-stick spray.

In a large mixing bowl, combine beaten egg, pumpkin, evaporated milk, all spice and sugar. Slowly stir in cooled raisins. Pour pumpkin mixture into casserole dish.

In a small bowl, combine rolled oats, brown sugar. Pour in the melted butter and combine. Mixture should be slightly wet looking.

Sprinkle oats over pumpkin mixture and bake for 45 minutes.

Let cool for 10 minutes before serving.


Paula O'Farrell

Maple syrup...I put that sauce on everything. Just kidding, almost everything. As a small town Canadian girl living just outside of Toronto, I had the pleasure of eating good country meals and city fine dining all of my life. On top of that, I was also brought up in an Italian household full of vegetable farmers. So it only made sense that at the ripe old age of 10 I would march into the kitchen and shock my mom and Nona with my decision to become a vegetarian. Don't worry, I now eat seafood here and there because sushi is life. My Nona was a fantastic cook and my inspiration in the kitchen. She taught me everything there is to know about cooking which led me to try out for MasterChef Canada. Although I didn't make it all the way, I made it far enough in the competition to make my little heart happy with my accomplishment. Now, I love going on road trips to the city, or up north to find the best food trucks, dives or beautiful restaurants by the water. I still love to cook and not just vegetarian food. C'mon, I live in the land of Canadian bacon, how could I deprive my husband of such deliciousness? I'm so totally stoked to be on this food ride with you guys and can't wait to see what the future brings!