Pumpkin Pudding
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A home-kitchen version of pumpkin pudding, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 1/2 c. milk
- 1/2 c. brown sugar, firmly packed
- 1/4 tsp. fresh grated orange peel
- 1/4 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 eggs, slightly beaten
- 1 c. canned pumpkin
Method
Combine milk, brown sugar, orange peel, ginger, cinnamon and salt.
Stir thoroughly and add eggs and pumpkin; blend well.
Beat until smooth.
Pour into a greased shallow 1 1/2-quart baking dish.
Place the dish in a large pan in the middle of the oven; pour enough boiling water in the pan to come halfway up the sides of the baking dish.
Bake at 350° for 1 1/4 hours or until a knife inserted in the center of the pudding comes out clean.
Remove the baking dish; cool the pudding to room temperature before serving or refrigerate at least 3 hours.
If cooked in six (4-ounce) individual glass molds, bake at 350° for 40 minutes.
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