Recipe: Pumpkin Pudding (using reduced fresh strained pumpkin)

PUMPKIN PUDDING

This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.

2 cups strained cooked pumpkin, browned and reduced to 1 1/2 cups*
2 tbsp all purpose flour
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs, beaten
1 cup Carnation evaporated milk
2 cups milk, scalded

Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir until thoroughly mixed. Add spices and eggs and beat well.

Add the evaporated milk to scalded milk. Add milks to pumpkin mixture. Beat together until 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 degree F oven and oven and bake until a knife comes out clean when tested. Serve hot or cold.

*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 evenly. Keep this up until it is reduced to 1 1/2 cups. It will be slightly browned.

From: Vicki,La