The first time I made Indian Pudding was for dessert last Thanksgiving. Because I am serving this pumpkin cheesecake, I decided not to make Indian Pudding again this year. But I love this dessert so much that I made it last week, and I’m sharing it with you now just in case you need another Thanksgiving dessert idea.


If you are curious about the name of this dense and delicious treat, I did a little research and found out that recipes for the baked custard known as Indian Pudding go back several hundred years, but despite the name, it is not a traditional Native American dessert.

It was made by the American colonists, though: it’s a variation on British Hasty Pudding, but made with “local” American cornmeal (hence the name- cornmeal was once known as Indian meal).

My version, which incorporates baked silky sweet potatoes, is fairly simple. It is best when cooked at a low temperature for a long time…about 2 hours. It makes a great dessert for Thanksgiving, and it can be served with a little cream poured on top, or with a scoop of fresh whipped cream, crème fraîche or vanilla ice cream. It is also wonderful plain, and I love it cold for (a decidedly somewhat decadent) breakfast.


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More recipes for Indian Pudding:
Indian Pudding from Simply Recipes
Indian Pudding from Yankee Magazine
Durgin-Park Indian Pudding recipe from

This is my entry for Weekend Herb Blogging, hosted this week by Lynne from Cafe Lynnylu. WHB is managed by Haalo!


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  1. 1

    Kathryn — November 26, 2009 @ 7:43 pm

    I am wondering if microwaving the potato instead of baking it would make any difference to the flavor of the pudding. This looks very tasty and I enjoyed hearing its possible origination.

  2. 2

    Winnie — November 27, 2009 @ 7:36 am

    I think microwaving it would be ok; since there are so many other flavors going on here (cornmeal, molasses, the spices, etc.), it’s possible you wouldn’t taste the difference. I would, however, make sure to microwave until very soft…let me know how it works out!

  3. 3

    Lynne — November 29, 2009 @ 1:16 pm

    Winnie, this looks really good! I love sweet potatoes and would really enjoy making this. Thanks for the history lesson, too.

  4. 4

    Kalyn — December 1, 2009 @ 8:01 am

    It sounds so interesting. When I went to Boston last fall, another blogger told me that I must try the Indian pudding at Durgin Park, but I never did make it there.

  5. 5

    drwinnie — December 1, 2009 @ 2:18 pm

    Thanks Lynne- I think you’ll really like it.

    Kalyn- the Durgin Park recipe I linked to above is pretty different from mine and bakes for 5-7 hours! I’d like to try it someday too, I think.

  6. 6

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