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Pumpkin Spice Pudding's picture
  All purpose flour 1 1⁄2 Cup (24 tbs), sifted
  Instant mashed potato 1⁄2 Cup (8 tbs) (Powdered Not Flakes)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  Orange rind 1 Teaspoon, grated
  Orange juice 3⁄4 Cup (12 tbs)
  Pumpkin 1 Pound (1 Can)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Butterscotch velvet sauce 1 Tablespoon

1. Measure flour, instant mashed-potato powder, baking soda, salt and pumpkin-pie spice into sifter.
2. Cream butter or margarine with brown sugar until fluffy in a large bowl; beat in eggs, then vanilla and orange rind.
3. Sift in dry ingredients, adding alternately with orange juice, beating well after each addition; fold in pumpkin and walnuts.
4. Pour into a well-greased, 8-cup tube mold; cover with foil, plastic wrap or double thickness of waxed paper; fasten with a string to hold tight.
5. Place on a rack or a trivet in a kettle (or make a rack by crumpling foil in a doughnut shape to fit bottom of kettle). Pour in boiling water to half the depth of pudding in mold; cover tightly.
6. Steam 2 hours, or until a long thin skewer inserted near center comes out clean. (Keep the water boiling gently during entire time, adding more boiling water, if it's needed.)
7. Cool the mold 5 minutes; loosen pudding around the edge with a sharp knife; unmold onto a serving plate; cool slightly. Spoon about 1/4 cup hot Butterscotch Velvet Sauce over the pudding. Cut in wedges; serve with the remaining sauce

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Pumpkin Spice Pudding Recipe