meringue pumpkin pudding.

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I made this baked pumpkin pudding twice last week. It's as satisfying as pumpkin pie, but simpler and healthier (since there's no crust and very little sugar). Win win!

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Inspired by Kate Miss's pretty meringue pie and adapted from Deb's baked pumpkin pudding

1 15-ounce can pumpkin puree
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup plain Greek Yogurt
1/2 cup half and half
2 large eggs

Stir pumpkin, sugar, salt, and spices over medium heat for 5-10 minutes. Turn heat to low, and add yogurt and cream. Turn heat off completely, and beat in eggs. Bake for 40 minutes or until a knife comes out of the center clean.

For the meringue I used a basic recipe, added a bit of cinnamon and vanilla extract, and baked on top of the pudding for an extra ten minutes. It's fluffy and beautiful. Chill for a couple hours before eating. (If you decide to forgo the meringue, I highly recommend topping the pudding with whipped cream and crushed spice cookies like so.)