I’m sure you’re busy prepping for tomorrow, but in case you’re still looking for some last-minute dessert ideas for Thanksgiving, then you’ve come to the right place.As much as I love making my Cream Cheese Pumpkin Pie for Thanksgiving, this time I’m going with these Pumpkin Pie Truffles and something else that’s equally wonderful at this time of the year. Pumpkin Bourbon Pudding is an easy baked dessert that I discovered here and have been making it for some time now. My guests love it and it tastes amazing (bourbon might have something to do with that!).
With temperatures as low as they are tomorrow an easy boozy Thanksgiving dessert sounds just about perfect to warm us all up don’t you think?
I have never shared boozy desserts with you in the past and this is just the beginning, so stay tuned for more coming your way as we celebrate this holiday season. This luscious pudding has all the lovely flavors of a pumpkin pie but without any of the effort involved and it’s also great for a crowd. The flavors are spot on with aromatics such as cinnamon, nutmeg, ginger and all spice and the aroma is to die for. That’s what I love about baking in the fall!
The batter bakes into this smooth velvety pudding that you just have to dig your spoon in and savor! The ingredients are all mixed in one bowl and baked until all warm and a pudding-y consistency.You can make the toppings as festive as you like with wafers, crushed pecans/nuts, ice cream, whipped cream or anything that screams thanksgiving to you. I love mine simple with some with rolled oats as in this recipe! An easy crowd pleasing dessert that I’m sure you’ll be making over and over again like I do!
Happy Thanksgiving and may it bring health, wealth and joyous moments to each and every one of you!Enjoy!
Here are a few other Thanksgiving recipes that you might enjoy-
Indian Roasted Cornish Hens
Stir Fried Brussels Sprouts with Cranberries
Sweet Potato Cranberry Casserole with Almond Streusel
Ingredients
- 2 tablespoons bourbon
- Nonstick cooking spray
- 1 slightly beaten egg white
- 1 slightly beaten egg
- 1 15 oz can pumpkin
- 1 5 oz can (2/3 cup) evaporated milk
- 1/2 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/3 cup quick-cooking rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons melted butter
Instructions
- Lightly coat 4-5 small jars or 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place jars or souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.
- In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, the pumpkin pie spice, and bourbon. Pour pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
- Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish.
- Transfer to wire rack.Serve warm.
