Pumpkin Pudding

By Diana Rattray

southernfood.about.com

Pumpkin Pudding

Image © Diana Rattray

This amazing pumpkin pudding is like a pumpkin pie without the crust. Enjoy this pumpkin pudding with a dollop of whipped cream and a sprinkling of cinnamon sugar.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

• 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

Preparation:

Butter a 1 1/2-quart casserole. 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.
Serves 6 to 8.