Pumpkin Pudding

I don’t have to be gluten free. But I make a pumpkin pudding that has the same ingredients as a pumpkin pie minus the pie crust. It is delicious warm or cold. I serve the pudding anytime of the year, but it is especially good on a cold night when it is served warm. I serve the pudding in a bowl because the dessert makes a sauce from the butter and brown sugar.

Pumpkin Pudding

  • 2 TBSP soft butter
  • 1/2 cup brown sugar
  • 16 oz can pumpkin puree
  • 3 eggs
  • 2 cups whole milk or 12 oz can evaporated milk
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla

Preheat oven to 350 degrees

Spread butter around the bottom and sides of a 1-1/2 quart baking dish. Sprinkle brown sugar over butter.

In a bowl mix together all other ingredients, blending well. Pour into prepared baking dish. Set dish in pan of hot water.

Bake for 1 hour till set.

Serve warm or cold with whipped cream.

Enjoy

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The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

With Easter just behind us, we thought it would be nice to focus this month on Gratitude We feel very thankful to have such wonderful people in our lives and are enjoying the ever growing Homemaker’s Hutch community. If you haven’t already done so, please stop by the Facebook Page and say Hi.

You’ll also find an interesting article about “Letting go of Frazzled” and lots of help and inspiration for crock pot cooking

Since April is also a month when many of us start our gardens, there’s plenty of tips and advice on the topic as well.

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