Helen's pumpkin pudding

1 servings

Ingredients

Quantity Ingredient
1½ cup Browned, strained pumpkin
2 tablespoons All purpose flour
1 cup Brown sugar
2 cups Milk
1 cup Carnation 2% canned milk
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Nutmeg
2 Eggs, beaten

Directions

This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry properly.

Keep this up til it is reduced to 1½ cups. It will be slightly browned.

Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir til thoroughly mixed. Add spices and eggs and beat well. Scald milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture Beat together til well mixed.

Place mixture in a greased casserole and place it in a larger casserole with hot water that comes half way up the outside of inner casserole. Place in a 325 F oven and oven poach til a knife comes out clean when tested. Serve hot or cold.

This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.

HP ... from a file of Carl Berger Submitted By GAIL SHIPP On 10-10-95

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