Barley, Pumpkin, and Blueberry Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is a delicious pudding that is also loaded with beta-carotene and many other rich antioxidants.


  • 1 16-ounce can (about 2 cups) pumpkin
  • ½ cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • 1 teaspoon almond extract
  • ¼ teaspoon ground nutmeg
  • 6 organic eggs or equivalent egg substitute
  • 4 cups organic dairy or soy milk
  • 1 cup cooked hulled barley
  • ¼ cup dried blueberries


  1. Preheat oven to 350°F.
  2. Combine the pumpkin, brown sugar, cinnamon, cardamom, almond extract, and nutmeg in a large bowl. Mix thoroughly with a whisk. Add the eggs and soy milk, and whisk to blend. Add the cooked barley and the blueberries. Spray a 3-quart glass baking dish with canola oil spray. Turn the barley pudding into a prepared dish, using a rubber spatula to scrape the bowl.
  3. Bake in the preheated oven for about 1½ hours until set. Test for doneness by scooping a spoonful of pudding from the center. The eggs should be fully cooked and set. Serve warm or chilled.