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Baked Pumpkin Pudding

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Ingredients
  Butter/Margarine 6 Tablespoon
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Eggs 2
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Mashed cooked pumpkin/Canned pumpkin 3⁄4 Cup (12 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
Directions

Cream butter and sugars together till light; beat in eggs.
Stir together flour, salt, soda, cinnamon, ginger, and nutmeg.
Combine pumpkin and buttermilk; add to creamed mixture alternately with dry ingredients, mixing well after each addition.
Fold in chopped walnuts.
Spoon mixture into a greased and floured 6 1/2 cup ring mold; cover tightly with foil.
Bake at 350° for 1 hour.
Let stand 10 minutes.
Unmold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Pumpkin
Interest: 
Everyday

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3278 Calories from Fat 1483

% Daily Value*

Total Fat 167 g257.1%

Saturated Fat 56.6 g282.8%

Trans Fat 0 g

Cholesterol 616.5 mg205.5%

Sodium 2091.2 mg87.1%

Total Carbohydrates 394 g131.5%

Dietary Fiber 23.9 g95.6%

Sugars 216.3 g

Protein 61 g121.4%

Vitamin A 55% Vitamin C 0.51%

Calcium 35.9% Iron 91.8%

*Based on a 2000 Calorie diet

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Baked Pumpkin Pudding Recipe