Abraham Lincoln Pumpkin Puddings
 
Makes 8 to 10 servings
Ingredients
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • ¼ cup firmly packed brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons rose water
  • 2 cups canned pumpkin
  • 6 large eggs
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • Cinnamon Whipped Cream (recipe follows)
  • Garnish: ground cinnamon
Instructions
  1. In a large bowl, whisk together cream, granulated sugar, brown sugar, maple syrup, and rose water. Add pumpkin, eggs, cinnamon, nutmeg, ginger, and salt. Pour mixture into 8 to 10 (1-cup) ovenproof ramekins.
  2. Set ramekins inside a roasting pan; pour enough hot water into roasting pan to come 1 inch up sides of ramekins. Bake until centers of puddings are set, 30 to 40 minutes. Let cool in water bath for 15 minutes. Carefully remove puddings from water bath. Serve warm puddings immediately, or cover and refrigerate for up to 3 days. Top servings with Cinnamon Whipped Cream. Sift cinnamon over cream, if desired.
Recipe by Victoria at https://victoriamag.com/abraham-lincoln-pumpkin-puddings-recipe/