Post by blackcrowheart on Jun 3, 2007 20:51:53 GMT -5
Pumpkin Pudding
3 eggs
16 oz. can pumpkin
3/4 cup loosely packed brown sugar
1 1/2 cups milk or light cream (or a 13 oz. can evaporated milk)
1 t. ground cinnamon
1/2 t. grated fresh ginger
1/4 t. ground cloves
Pinch salt
Preheat oven to 350. Beat eggs; add all other ingredients. Mix
together, beating with a hand beater or using a food processor or
blender. Put mixture in an oiled 9 inch baking dish (round dish) and
bake 45 minutes or until a knife inserted in the center comes out
clean Note: If you serve this as a vegetable, you may want to reduce
the amount of sugar to 1/2 cup. Also, if serving as a dessert, try
baking it in oiled custard cups; you will need 7 to 8, depending on
how high you fill them. Serve accompanied with turkey, chicken or
pork. Serves 6 to 8
3 eggs
16 oz. can pumpkin
3/4 cup loosely packed brown sugar
1 1/2 cups milk or light cream (or a 13 oz. can evaporated milk)
1 t. ground cinnamon
1/2 t. grated fresh ginger
1/4 t. ground cloves
Pinch salt
Preheat oven to 350. Beat eggs; add all other ingredients. Mix
together, beating with a hand beater or using a food processor or
blender. Put mixture in an oiled 9 inch baking dish (round dish) and
bake 45 minutes or until a knife inserted in the center comes out
clean Note: If you serve this as a vegetable, you may want to reduce
the amount of sugar to 1/2 cup. Also, if serving as a dessert, try
baking it in oiled custard cups; you will need 7 to 8, depending on
how high you fill them. Serve accompanied with turkey, chicken or
pork. Serves 6 to 8