• 6 ounces (1½ sticks) soft sweet butter
• 2¼ cups sugar
• 3 large eggs
• 3 tablespoons freshly squeezed lemon juice
• 1½ cups Pumpkin Purée
• 2¼ cups flour
• ½ teaspoon ground ginger
• 2¼ teaspoons baking powder
• ¾ teaspoon salt
• 1¼ teaspoons ground cinnamon
• ¼ teaspoon ground allspice
• 1 recipe Chantilly Cream
• ½ cup warm Caramel Sauce

A 2-quart steamed pudding mold

Butter the underside of the top and the inside of the pudding mold.

Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium speed until light and fluffy.

Continuing to mix, beat in the eggs one at a time. Add the lemon juice and the pumpkin purée.

Sift together the flour, ground ginger, baking powder, salt, cinnamon, and allspice. On low speed, stir the dry ingredients into the pumpkin mixture.

Spread the batter into the mold and cover the mold with the lid. Place the pudding in a pot large enough to enclose the mold with at least a 2-inch clearance all around the mold. Fill the pot with hot water one-third of the way up the sides of the mold. Cover the pot and bring the water to a low simmer.

Check the water periodically during the cooking process to make sure the water is just simmering. (Rapidly boiling water will cause the pudding to rise prematurely and then sink.) Steam the pudding for about 1½ to 2 hours. A skewer inserted in the middle should come out clean.

Cool the pudding completely before unmolding.

Serve the pudding with chantilly cream and warm caramel sauce.