Copycat City BBQ Pumpkin Pudding is a decadent “death by pumpkin” Autumn dessert made popular by the City BBQ restaurant.
Copycat City BBQ Pumpkin Pudding
By Sue Lau | Palatable Pastime
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Copycat City BBQ Pumpkin Pudding is my recipe of the day for the blogging event Pumpkin Week. It’s our annual event featuring pumpkin recipes. This year it runs from October 9th through the 13th. You can find each day’s featured recipes using the hashtag #PumpkinWeek on social media.
Print Recipe
I am sharing my take on the City BBQ pumpkin pudding, which is a dessert they had for a limited time a few years ago. It was really rich, delicious and over the top. The restaurant itself excels at pudding. Paula Deen is over the moon for their banana pudding. I’m here to tell you the pumpkin is best. I’ve tried them both. I don’t know if Deen ever had the pumpkin pudding.
First time I tried it, I do believe they accidentally added pecans (although they did not later and was not listed in their description). They may have mucked it up on the pecans but in a good way. I am keeping them in mine. After they disappeared in their version, they weren’t quite as yummy. But if you don’t want them, leave them out.
Pumpkin Week
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
- Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
- Pumpkin Pie Crisp with Streusel Topping from Blogghetti
- Pumpkin Spice Latte Tiramisu from The Spiffy Cookie
- Copycat City BBQ Pumpkin Pudding from Palatable Pastime
- Pumpkin White Chocolate Scones from The Redhead Baker
Copycat City BBQ Pumpkin Pudding
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Copycat City BBQ Pumpkin Pudding
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Copycat City BBQ Pumpkin Pudding
Ingredients
Pudding:
- 15 ounces canned pumpkin
- 12 ounces whole milk
- 2 teaspoons pumpkin pie spice
- 2 teaspoons molasses
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 6.8 ounces boxed butterscotch instant pudding mix 2 boxes
Crumble:
- 6 ounces gingersnap cookies
- 3/4 cup chopped pecans
- 1-1/2 teaspoons pumpkin pie spice
- 6 tablespoons brown sugar
- 3 tablespoons melted butter
Topping:
- 4-1/2 cups whipped cream or cool whip
- 18 tablespoons pure maple syrup
Instructions
Pudding:
- Whisk together ingredients for pudding and chill until thickened.
Crumble:
- Preheat oven to 350F.
- Lightly stir together the crumble ingredients and spread on a nonstick baking sheet.
- Bake for 15 minutes, then remove from oven and allow to cool.
Build:
- Per serving, place 1 tablespoon maple syrup in bottom of glass or bowl and top with 1/3 cup pudding.
- Top that with 1/2 cup whipped cream or cool whip, then 1/4 cup crumb topping.
- Add another tablespoon maple syrup, then another 1/3 cup pudding, 2 tablespoons topping, another 1/4 cup whipped cream, and finally 2 tablespoon topping topped with a tablespoon maple syrup.
Notes
Nutrition
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Now that is one pudding that I would devour and ask for seconds!! Those layers look so delicious and full of pumpkin flavor.