Baked Pumpkin Pudding
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|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)|
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.
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