Pumpkin Pudding

There’s something so comforting about warm, cozy desserts that bring people together—and this Pumpkin Maple Chômeur does just that. It’s rich and tender, with the perfect balance of sweet maple and spiced pumpkin, all topped off with a luscious buttery sauce that bubbles up as it bakes. JoAnn whipped this up for a recent holiday gathering, and it was an instant hit. Whether you’re serving it for Thanksgiving, Christmas, or just because, it’s sure to become a new seasonal favorite. Best of all, it’s easy to make and can be adapted for dairy-free diets without missing a beat.

Ingredients

For the Maple Butter Sauce
6 tablespoons unsalted butter (plus 1 teaspoon for the pan)
(For a dairy-free option, use vegan butter such as Miyoko's cultured vegan butter)
3/4 cup maple syrup
1/2 cup water

For the Pudding
1 cup cashew (or nut) flour
1 cup gluten-free oat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt (reduce to 1/4 teaspoon if using salted vegan butter)
4 egg yolks
2 cups pumpkin puree
1/4 cup well-shaken low-fat buttermilk
(For dairy-free, use 2 tablespoons almond milk + 2 tablespoons dairy-free yogurt such as Forager cashew yogurt)
1/4 cup maple syrup
2 tablespoons mild vegetable oil (such as sunflower)
1 teaspoon vanilla extract

To Serve
Powdered sugar for sprinkling (optional)
Vanilla ice cream
(For dairy-free, serve with vegan ice cream such as Nada Moo)

Position a rack in the center of the oven and preheat to 375ºF. Lightly butter a 9-inch round cake pan with 2-inch high sides or a 10-inch pie pan (or equivalent). Place the pan on a rimmed baking sheet to catch any drips. In a small saucepan, combine the butter, maple syrup, and water. Heat over medium heat until the butter melts, then remove from heat. In a large bowl, sift together the cashew (or nut) flour, oat flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Make a well in the center and add the egg yolks, pumpkin puree, buttermilk, maple syrup, vegetable oil, and vanilla extract. Whisk until well combined. Scrape the batter into the prepared pan. Pour the maple-butter sauce evenly over and through the batter—the cake batter will float toward the top. Carefully transfer the pan to the oven and bake until the top is golden, the sauce is bubbling, and a tester inserted into the cake comes out clean, about 30-40 minutes. Remove from the oven, dust with powdered sugar if desired, and serve warm with scoops of vanilla ice cream.
 
Notes: Extra chômeur keeps well refrigerated in an airtight container for up to 3 days. Reheat before serving.