- 1 pint (2 cups) heavy whipping cream
- 1 cup sugar
- 1 pint (2 cups) pumpkin puree- cooked or canned
- 8 eggs, beaten till frothy
- 2 tbsp rosewater
- 2 tbsp white wine
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp mace
- Butter for greasing the dish
Cream Sauce Ingredients
- 1 1/2 pints heavy whipping cream
- 1 1/2 tbsp cornstarch
- 1/2 cup powdered sugar
- 2 tsp nutmeg
- 1 1/2 tsp almond extract
You will also need
- 2 quart baking dish
To Make Pudding
- Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cream and sugar.
- Gradually add the pumpkin puree and beaten eggs alternately by the cupful, beating after each addition.
- Whisk in the rosewater, wine, nutmeg, cinnamon and mace till well blended and smooth.
- Grease a 2 qt. dish with butter. Pour the pumpkin batter into the dish.
- Bake the pudding for 85-95 minutes till the center no longer wobbles. Remove from heat and allow to cool. The surface may crack a bit as it cools-- don't worry, it's part of the charm.
- Serve pudding at room temperature or cold, topped with sweetened fresh whipping cream or a sweet cream sauce.
- Note: you may substitute 1 cup of milk and 1 cup of melted cooled butter for the cream, if desired. The original recipe calls for ¾ cup of sugar; I have added an additional ¼ cup of sugar and cut down the nutmeg a bit to suit modern tastes.
To Make Sauce
- Pour the heavy whipping cream into a small saucepan and heat over medium. In a small bowl, whisk together the cornstarch with 1 ½ tbsp cold water. Slowly whisk the cornstarch mixture into the cream as it heats. Whisk in the sugar, nutmeg, and almond extract till well mixed. Stir the sauce constantly as it comes to a boil. Once it boils, remove the sauce from heat. Pour it through a wire mesh strainer and allow to cool to room temperature. Serve over Pumpkin Pudding.
- Note: As written in the original text, this sauce is quite thin and somewhat bland. I’ve thickened it with a bit of cornstarch and doubled the sugar to better suit modern tastes.