Pumpkin Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Browned, strained pumpkin
2 tbsp: All purpose flour,
1 cup: Brown sugar,
2 cup: Milk,
1 cup: Carnation 2% canned milk,
1 tsp: Cinnamon,
1/2 tsp: Ginger,
1/2 tsp: 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 1 1/2 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.
Source from luhu.jp
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 1 1/2 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.
Source from luhu.jp
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