By admin | October 25, 2011

By: Laura Ratliff and Ryan Smith

We were recently inspired by nose-to-tail cooking, where chefs use an entire animal with minimal waste, and set out to use every bit of our fall pumpkin. Pumpkins are one of the most versatile fruits around, so use our recipes as basic inspiration for creating your ownFall pumpkin dishes. One of the recipes we particularly loved was our pumpkin ginger bread pudding.

The first step, no matter what you’re making: cut your pumpkin into quarters and remove the seeds-but don’t throw them out. Then, brush the pieces with olive oil and roast the pumpkin for about an hour at 375 degrees, skin side up, until the flesh is soft. Separate it from the skin, then puree in a food processor, or by hand, like we did, pressing the pumpkin (and a bit of water) through a mesh strainer.

Most of our puree went into making the pumpkin ginger bread pudding. For those of you who want to avoid looking predictable with a pumpkin pie on Thanksgiving, this should be your go-to recipe. The custard-like combination of pumpkin puree, crystalized ginger and nutmeg made this pudding seem like it was topped with a pumpkin pie-a delicious combination. In fact, Laura said it was the best bread pudding she’s ever had.

Pumpkin Ginger Bread Pudding Recipe

Adapted from Anne Burrell

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff.

For more amazing recipes from Laura and Ryan, follow me on Twitter (@MarcusCooks)

Pumpkin Ginger Bread Pudding Recipe

Servings: 8-12
Total Time: 45M


  • Extra-virgin olive oil
  • 2 cups heavy cream
  • 4 eggs
  • 1 cup brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups fresh pumpkin puree
  • 1 loaf challah, diced
  • 1/4 cup crystallized ginger, diced
  • Powdered sugar, for garnish



Preheat oven to 375 degrees.

In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree.

Combine the bread and ginger in a baking dish. (We used a 13 x 9 Pyrex pan.) Pour the pudding mixture over the bread to cover and let sit for 15 minutes.
Bake in the preheated oven until the custard is set, about 20 to 25 minutes.

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