Friday, October 1, 2010

Pumpkin Pudding

Pumpkin Pudding

  • 2 cups pumpkin purée
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 cup heavy cream
  • 3/4 cup milk
  1. Blend all ingredients;
  2. Pour into a buttered 1 1/2 quart casserole.
  3. Bake at 350° for 55 to 65 minutes or until a knife inserted near center comes out clean.
  4. Cool and garnish with dollops of whipped cream or whipped topping.

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