How to Make Pumpkin Pudding
- 1 can (15 ounces) pumpkin puree
3/4 cup light brown sugar, packed
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups half-and-half or light cream
Butter or spray 6-8 ( depending on size)ramekins or 1 1/2 quart casserole dish. Heat oven to 350°.
In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
- I love to serve this in pretty individual ramekins but you bake in a 1 1/2 quart casserole. Either way it is so spectacular everyone will think you fussed !
- * I have used evaporated milk in a pinch and it turns out just as good almost !