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Favourite Pumpkin Pudding

 

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.
13

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

1 ½ cups pumpkin
browned, strained
2 tablespoons all-purpose flour
1 cup brown sugar
*
2 cups milk
1 cup evaporated milk
2%, null
*
1 teaspoon cinnamon
½ teaspoon ginger
*
½ teaspoon nutmeg
2 large 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℉ (160℃) oven and oven poach til a knife comes out clean when tested.

Serve hot or cold.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 4833% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 30mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 98% Vitamin C 2%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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