pumpkin pudding

How To Make pumpkin pudding

• 1

  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 or spray 6-8 ( depending on size)ramekins or 1 1/2 quart casserole dish. 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.
• 2

  I love to serve this in pretty individual ramekins but you bake in a 1 1/2 quart casserole. Either way it is so spectacular everyone will think you fussed !
• 3

  * I have used evaporated milk in a pinch and it turns out just as good almost !
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