Chocolate-Pumpkin Pudding

A baked pudding of sorts. But still technically, or not, a pudding I suppose. Confused? Let me explain.

Initially we planned to have brunch. The plan shifted and became a dinner. So my idea for Pumpkin-French Toast was shot. So I thought why not a more dessert-like, bread-pudding-ish version. Perfect.

But then I decided to make an eggplant dip that really called for being spread on the loaf of bread I had earmarked for the french toast turned bread-pudding. So without more bread I wouldn’t have much of a bread pudding. I also felt that a bread-based hors d’oeuvre and a bread-based dessert would be a bit too…bready.

I then decided that what would really end the meal perfectly was a baked, pudding with the flavors of pumpkin pie and a little chocolate for good measure. Perhaps there was a bit more to the thought process but for the sake of brevity I will be…well…brief.

I should also mention that there is, technically (or not), no photo to accompany this recipe. Next time I make it, which will be soon, I will take some pictures. Promise. For now I hope you enjoy the instagram of the lovely fall foliage.

Chocolate-Pumpkin Pudding

Serves 6-8

1 C heavy cream
4-5 T good, unsweetened cocoa powder
2 eggs
2 egg yolks
1 14oz. can pumpkin puree
1 C sugar
1 t vanilla
Spices (cinnamon, nutmeg, ginger)

For whipped cream
1 C heavy cream
1 T maple syrup
1 t vanilla

Preheat to 350

Warm cream very gently. Whisk in cocoa powder until it is dissolved. Remove from heat.
Beat eggs, yolks, sugar, pumpkin, vanilla and spices until smooth.
Continue to blend and add cream and cocoa mixture a little at a time. Beat until smooth.
Pour into 2 qt casserole. Bake in water bath for 40-50 minutes.
Anything that comes off in a knife you use to test should look cooked (not to wet).

Serve with a plop of fresh whipped cream. Maybe a chunk of crystallized ginger. Ooo, that would be pretty.

P.S. I really feel I should mention that in the process of making this pudding (hobbled together from a few different sources) that I simply scrawled down the ingredients and process along the way. So this is certainly not tested in any professional manner of speaking. I seem to recall using more egg yolk. I don’t think it would be terrible if you tried it. I do hope my eagerness to start sharing on this blog again doesn’t result in any dessert catastrophes.