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.


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