Helen's Pumpkin Pudding

Recipe Ingredients

1 1/2 cups	355ml	Browned - strained pumpkin
2 tablespoons	30ml	All purpose flour
1 cup	160g / 5.6oz	Brown sugar
2 cups	474ml	Milk
1 cup	237ml	Carnation 2% canned milk
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Nutmeg
2		Eggs - beaten

Recipe Instructions

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

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. Scald milk. Add the canned 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 325F oven and oven poach until a knife comes out clean when tested. Serve hot or cold.

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.

Source:
Quick 'n Easy Home Cooking

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