Abraham Lincoln Pumpkin Puddings pay homage to our forefather’s role in preserving Thanksgiving as a cherished American custom.
Abraham Lincoln Pumpkin Puddings
Makes 8 to 10 servings
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons rose water
- 2 cups canned pumpkin
- 6 large eggs
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- Cinnamon Whipped Cream (recipe follows)
- Garnish: ground cinnamon
- In a large bowl, whisk together cream, granulated sugar, brown sugar, maple syrup, and rose water. Add pumpkin, eggs, cinnamon, nutmeg, ginger, and salt. Pour mixture into 8 to 10 (1-cup) ovenproof ramekins.
- Set ramekins inside a roasting pan; pour enough hot water into roasting pan to come 1 inch up sides of ramekins. Bake until centers of puddings are set, 30 to 40 minutes. Let cool in water bath for 15 minutes. Carefully remove puddings from water bath. Serve warm puddings immediately, or cover and refrigerate for up to 3 days. Top servings with Cinnamon Whipped Cream. Sift cinnamon over cream, if desired.
Cinnamon Whipped Cream
Makes approximately 3 cups
- 1½ cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon ground cinnamon
- In a large bowl, beat cream at medium speed with a mixer until thickened. Gradually add confectioners’ sugar and cinnamon, beating until soft peaks form. Use immediately.
For more sweet finales to a Thanksgiving feast, see “A Sweet Taste of Thanksgiving Heritage” on page 35 of the November/December 2017 issue of Victoria.