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Pumpkin Nut Pudding

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  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Instant mashed potato powder 1⁄2 Cup (8 tbs) (1 Envelope)
  Dehydrated mashed potato powder 1⁄2 Cup (8 tbs) (1 Envelope)
  Baking soda 1 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Pumpkin-pie spice 1 1⁄2 Teaspoon
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Eggs 3 , separated
  Vanilla 1 Teaspoon
  Grated orange peel 1 Teaspoon
  Canned pumpkin 1 Cup (16 tbs) (From An About-1- Pound Can)
  Orange juice 3⁄4 Cup (12 tbs)
  Chopped mixed candied fruits 4 Ounce (1/2 Cup)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Orange glaze/Orange sauce 1⁄2 Cup (8 tbs)
  Walnut halves 2 Tablespoon

1 In a sifter,measure flour, mashed-potato powder (not flakes), baking soda, salt and pumpkin-pie spice.
2 In a large bowl, cream butter or margarine and brown sugar until fluffy.
3 Beat in the egg yolks, vanilla and orange peel.
3 In a 2-cup measure, combine pumpkin and orange juice .
4 In a medium-size bowl,beat egg whites until they form soft peaks.
5 Sift dry ingredients, adding alternately with pumpkin mixture, into the creamed butter mixture; beat well after each addition.
6 Fold in the candied fruits and chopped walnuts, then egg whites.
7 Pour into a well-greased 8-cup mold; cover with foil or transparent wrap or wax paper of double thickness and fasten with string to hold tightly.
8 Place on a rack or trivet in a kettle or steamer and pour in boiling water to half the depth of the pudding in mold; cover tightly.
9 Steam for 3 hours, or until a long thin metal skewer inserted in the center comes out clean, and top springs back when lightly pressed with a fingertip. (Keep the water boiling gently during the entire cooking time, adding more boiling water, if needed.)
10 Cool the mold for 5 minutes; loosen the pudding around the edge with a knife and unmold onto a serving plate.
11 Spoon about 1/2 cup sparkly orange sauce over; crown with walnut halves.

12 Cut into wedges and serve with additional sparkly orange sauce.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 917 Calories from Fat 275

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 190.9 mg63.6%

Sodium 1030.2 mg42.9%

Total Carbohydrates 147 g49%

Dietary Fiber 7 g28.1%

Sugars 91.5 g

Protein 16 g31.8%

Vitamin A 204.1% Vitamin C 49.1%

Calcium 13.9% Iron 31.8%

*Based on a 2000 Calorie diet

Pumpkin Nut Pudding Recipe