Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Favourite Pumpkin Pudding

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

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.

 

Yield

12 servings

Prep

10 min

Cook

30 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
1 ½ cups pumpkin
browned, strained
Camera
2 tablespoons all-purpose flour
Camera
1 cup brown sugar
* Camera
2 cups milk
Camera
1 cup evaporated milk
2%, null
* Camera
1 teaspoon cinnamon
Camera
½ teaspoon ginger
Camera
½ teaspoon nutmeg
Camera
2 large eggs
beaten
Camera

Ingredients

Amount Measure Ingredient Features
355 ml pumpkin
browned, strained
Camera
3E+1 ml all-purpose flour
Camera
237 ml brown sugar
* Camera
473 ml milk
Camera
237 ml evaporated milk
2%, null
* Camera
5 ml cinnamon
Camera
2.5 ml ginger
Camera
2.5 ml nutmeg
Camera
2 large eggs
beaten
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 4833% 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?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Email this recipe