pumpkin pudding is a staple around our house throughout the year, but in this season there is a certain festiveness to it!
{my sous chef}
pumpkin is a superfood packed with alpha-carotene, beta-carotene, high in fiber, vitamins C and E, potassium, magnesium and low in calories.
and its delicious.
pumpkin pudding
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
one 15oz can 100% pure pumpkin *
one 12oz can evaporated nonfat milk**
* you can also use fresh pumpkin but after preparing the pumpkin, you'll have to strain most of the water out before using it for this recipe.
** coconut milk and almond milk are also good substitutes.
mix sugar, cinnamon, salt, ginger and cloves in a small bowl. beat the eggs in a large bowl. stir in the pumpkin and sugar-spice mixture. gradually stir in the milk. pour into a shallow over proof dish and bake in a preheated 350 degree oven for about 40 minutes. the center should be slightly wiggly when done. cool and enjoy at room temperature or refrigerate for later use {or do like we do and keep a spoon handy and just take big bites of it every time you walk by it}.
xox
