Turn your family's love of their favorite fall dessert into a comforting, silky smooth custard with the warm flavors of pumpkin spice, nutmeg, allspice, and cinnamon in just 3 easy steps. Blend. Bake. Serve.
From Miss Mable's Farmhouse kitchen comes a no fuss way to prepare Pumpkin Cream Cheese Custard Pudding and Pie Filling.
Creamy, smooth, yet firm, Miss Mable's delicious, Pumpkin Cream Cheese Pudding can be prepared with or without your favorite crust, in single serving ramekins, or in a glass baking dish as shown below.
What You'll Need:
2 Rounded Cups Fresh Pumpkin or Cushaw Squash
(1- 16 oz canned pumpkin can be used instead)
2- 8 oz packs Cream Cheese
1/4 Cup Milk
1 Cup Sour Cream
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Tablespoon Liquid Spray Butter
1 1/2 Teaspoon Pumpkin Spice
1/2 Teaspoon Allspice
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
1 Teaspoon Pure Vanilla
3 Large Farm Fresh Eggs
Non-stick Cooking Spray
9" x 9" Glass Baking Dish
Preheat oven to 350 degrees.
Spray glass baking dish with non-stick cooking spray.
Cut Cream Cheese Bricks Into Thirds:
Place Cut Cream Cheese Into Blender First,
Then Add All Remaining Ingredients to Blender:
Blend on "HIGH" for 3 Minutes:
(The "8" on the blender is the seconds counting down, not minutes, when this picture was taken in our kitchen.)
Pour blended ingredients into prepared glass dish:
Do not overfill:
Place filled dish of Pumpkin Cream Cheese mixture onto Center Rack of preheated 350 degree oven:
Bake for 40 to 50 minutes:
Check for doneness after 40 Minutes:
Using pot holders slide out center rack of oven. BE CAREFUL! Custard will be extremely hot! Using your finger slightly impress into the center of the custard to check for doneness. Custard should be soft but firm, with no liquid. Center will be giggly, but set. Top should be glossy with browned edges.
DO NOT OVER BAKE!
If needed return to oven and bake an additional 10 minutes until center is firmly set, but still soft. Remember the custard will be "giggly" but not liquid.
Remove from oven, set to cool on wire rack for 2 hours:
In the recipe shown I used fresh Cushaw Squash Pumpkin flesh instead for fresh pumpkin.
Here are pics of previous years using pumpkin, the choice is up to you.
Notice how creamy smooth the custard is but still firm enough to slice into squares or used as a pie filling.
Enjoy the love of fall with this easy, no fuss, time honored traditional dessert!
I would love to hear from you if you tried this easy, no fuss way of making a delicious pumpkin cream cheese custard for your family by posting your thoughts and photos of your creation on our Facebook page.
Thanks for stopping by, really appreciate you checking out our family's recipe!
Stay safe and God bless!
Miss Mable's Farmhouse