My pumpkin pudding dessert recipe, prepared with dates, pumpkin purée, and almond flour, is delectable. It is the rich and soft texture pudding that brings to life and warms up the entire Thanksgiving dining experience with family. While savoring it, don’t forget to add sour cream and berries for extra flavor.

Ingredients: 

• 2 tablespoons butter
• 5-6 dates, chopped
• ½ cup pumpkin puree
• ½ cup all-purpose flour
• Lemon zest
• ½ teaspoon baking soda
• 2 tablespoons boiling water
• 2 tablespoons brown sugar
• 1 teaspoon cardamom powder
• ½ teaspoon sea salt
• Sour cream for serving
• Any berries for serving
• For the top dressing: 
• 2 tablespoons brown sugar
• 3 tablespoons pumpkin puree
• 2 tablespoons heavy cream
• 2 tablespoons butter
• ½ teaspoon sea salt, plus more for serving

Method: 

In a bowl, add boiling water along with lemon zest, butter, dates, and baking soda. Let it sit for 15 minutes.

In a mixing bowl, add pumpkin puree, brown sugar, cinnamon, cardamom, and sea salt. Mix well until it comes together. Then combine flour and mix well.

Combine the batter into the prepared dates mixture. Bake for about 30 minutes until the pudding is done. Ensure that it is baked from the center by inserting a toothpick. If it comes out clean then it means that the pudding is ready to serve.

For pudding sauce: 

Heat butter in a saucepan over medium heat. Add sugar, heavy cream, pumpkin puree, and sea salt. Stir rapidly for 2-3 minutes until the sauce thickens.

Spread sauce on top of baked pudding gently. Broil on high heat for a minute. Serve immediately.