pumpkin pudding

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