Pumpkin Pudding with a Honey Sugar Cookie topped with Salted Whip Cream & Fried Sugar Sage

Pumpkin Pudding with a Honey Sugar Cookie topped with Salted Whip Cream & Fried Sugar Sage




15 ounces Pumpkin Puree (I cooked down a Long Island Cheese from my garden)

12 ounces cold Evaporated Milk

5.1 ounces Instant Vanilla Pudding Mix

3 teaspoons Pumpkin Pie Spice

1 teaspoon fresh, grated Ginger



1 1/2 sticks  unsalted butter, at cool room temperature

3/4 cups  Granulated Sugar

1/4 cup lightly packed, Brown Sugar

1/4 cup pure Honey  

1 large Egg, room temperature

1/2 teaspoon fine Salt

2 teaspoons Baking Soda

1 teaspoon fresh, grated Ginger

1 teaspoon ground Cinnamon

2 1/4 cups all-purpose Flour


Whipped Cream:

1 cup, chilled Whipping Cream

1 teaspoon Salt (pinch)

1 tablespoon Granulated Sugar preferred powdered



2 tablespoons, unsalted butter

8 Sage Leaves

Granulated Sugar to coat



Pretty Serving Glasses (clear)

Mixer with 2 Wire Whisks & 1 Paddle Attachment

3 Metal Mixing Bowls for Mixer

Rubber Scrapers

Refrigerator (or cooler)

Cookie Baking Sheet

Silk Baking Mat


Small Cooking Pan


Hot Pads

Cookie Dough Scoop

Pastry Bag and Piping Tip



  • Start by preheating the oven to 350


Pudding: (I cooked my own pumpkin, but organic canned will work due to 45 time limit)


Step One:

Add the pumpkin purée, evaporated milk, instant vanilla pudding mix, pumpkin spice, and ginger into a cold mixing bowl. With a chilled metal whisk attachment, whip the ingredients on high until the mixture is fully incorporated and thick. Transfer the pudding into individual sized serving glasses. Store in the fridge until ready to top and eat.




Step One:

Line the baking sheet with a silk baking mat and make sure the oven is preheated to 350.


Step Two:

In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the honey and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, and flour. Mix until combined.


Step Three:

With a cookie dough scoop, scoop up the dough and place on the cookie sheet two inches apart so they have room to expand and cook evenly. Cook for about 10 - 12 minutes until a light brown. Remove from the oven and let cool on the cookie sheet.


Whipped Cream:


Combine the cold cream, sugar, and salt into a chilled metal mixing bowl. Whisk on high speed with a chilled metal whisk until peaks form. Put the whipped cream into a pastry bag with a tip.



Melt the butter in a pan, add the sage, and fry for about 20 - 30 seconds. Remove them and sprinkle them with the sugar.


To assemble:

Remove the chilled pudding cups from the refrigerator and pip on whipped cream. Sink a cookie into the pudding, and garnish with the fried, sugar sage leaves.


Yum! Enjoy this fall dessert with friends and family!



I love the flavors of fall, and I love creating simple, beautiful garden inspired desserts. I did cook down a Long Island Cheese pumpkin from my garden to create the puree for this recipe, which I could not do in 45 minutes. However, when I harvest my garden goodies, I show others how to preserve things like pumpkins to have on hand to whip up a gourmet dessert in a flash. My pumpkin yielded 8 cups of puree, so I froze the puree up into 2 cups portions early in the season, which allowed me to make this dessert within the time frame. Of course, canned pumpkin puree would also work for those who do not grow their own pumpkins. The sage and ginger were also from my garden! I do hope to inspire others to grow their own food, become more sustainable, and turn their harvests into beautiful food on the table. I think this recipe does just that!


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