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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