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Pumpkin Custard Pudding With Sherry Ginger Cream

Southern.Crockpot's picture
Ingredients
  Canned pumpkin 2 Cup (32 tbs)
  Firmly packed light brown sugar 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ginger 1 Teaspoon
  Nutmeg 1 Teaspoon
  Butter/Margarine 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 4 , slightly beaten
  Sherry ginger cream 1⁄2 Cup (8 tbs)
Directions

In saucepan mix pumpkin, sugar, flour, salt, spices, butter, and milk.
Cook, stirring constantly, for 5 minutes.
Cool slightly; pour over slightly beaten eggs.
Pour into well-buttered 1 1/2 -quart casserole.
Set in pan of hot water.
Bake in preheated moderate oven (350°F.) for 1 hour, or until set.
Serve with Sherry Ginger Cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
2

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