September 26, 2017

Pumpkin Pudding With Toasted Meringue

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 5 hours, including chilling

This recipe, including the meringue, can be made the day ahead and stored in the fridge. If you have a kitchen torch, skip the broiling step and use torch to toast meringues instead.



  • 3⁄4 cup sugar
  • 1⁄4 tsp kosher salt
  • 1⁄4 tsp ground cardamom
  • 1⁄2 tsp ground cinnamon
  • 4 large egg yolks
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 1⁄2 cups pure pumpkin purée
  • 1 tbsp unsalted butter
  • 2 tbsp bourbon


  • 4 egg whites
  • 1⁄4 tsp cream of tartar
  • 1⁄2 cup sugar


Yield: Serves 8

Make And Cook Pudding

  1. Stir sugar, salt, cardamom and cinnamon in medium saucepan.
  2. Whisk egg yolks with milk and cream in large bowl. Gradually whisk milk mixture into dry ingredients in saucepan until smooth. Stir in pumpkin.
  3. Place saucepan over medium-high heat. Bring to boil, whisking continuously. Reduce heat to medium-low and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 6-8 minutes. Remove from heat. Stir in butter and bourbon until smooth.
  4. Divide pudding in 8 small, heat-resistant jars or ramekins. Cover with plastic wrap. Chill at least 4 hours or overnight.

Prepare And Cook Meringue

  1. Arrange rack in center of oven and preheat broiler.
  2. Beat egg whites and cream of tartar in medium bowl with electric mixer on high until foamy. Gradually beat in sugar, 1 tbsp at a time, until meringue is stiff and glossy.
  3. Dollop meringue on pumpkin puddings, spreading right to edges to seal and leaving high mound in center. Using back of spoon, form swirls on meringue.
  4. Place puddings on baking sheet and broil in center of oven, rotating every 30 seconds, until peaks turn golden brown, 2 to 3 minutes. Watch carefully to ensure meringue doesn’t burn.
  5. Remove from oven. Serve immediately or refrigerate until ready to serve.

Stacey Brandford


House & Home October 2016