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Pumpkin Pudding | Recipe

Whether you serve it as a delicious side dish or sweet dessert with whipped topping, this pumpkin pudding is the perfect compliment to your holiday meals.

Pumpkin Pudding

  • 3 cups pumpkin (cooked, peeled and pureed)
  • 1 c sugar
  • ¼ c butter or butter –flavored shortening
  • 2 eggs
  • ¾ c skim milk
  • ¼ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract

Peel pumpkin and cut into chunks. Cook until tender and puree in blender. Add remaining ingredients, and place in greased casserole dish. Bake at 375 F for 1 hour (longer if doubling recipe).

For double recipe, place in 13 x 19 pan and bake until it starts to bubble and is firm.

For long-term storage, this pudding can be frozen in the pan, then cut into large pieces and placed in freezer bags with zip closures.

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