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.