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Baked Pumpkin And Walnut Pudding

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Ingredients
  Unsalted butter 3 Tablespoon, melted (plus 1 teaspoon to coat pan)
  Sugar 1 Cup (16 tbs) (plus 1 tablespoon)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Unsweetened pumpkin puree 1 Cup (16 tbs)
  Eggs 2 Large
  All purpose flour 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon, grated
  Salt 1⁄2 Teaspoon
  Buttermilk 1 1⁄3 Cup (21.33 tbs)
Directions

GETTING READY
1. Start by preheating the oven to 350° F

MAKING
2. Take a 2-quart square baking dish, and butter it, then sprinkle with a little sugar, spread the chopped nuts in a single layer on a baking sheet and toast for 6 to 8 minutes, till it is browned lightly, once toasted completely transfer to a plate to cool completely
3. In a large bowl, combine the pumpkin, 1 cup sugar, and 2 tablespoons of the melted butter, eggs and beat with an electric mixer for 2 to 3 minutes, at medium speed, until the mixture turns smooth
4. In a bowl, stir in together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt, and add this mixture to the pumpkin batter, also add buttermilk in alternate method, while mixing at low speed, combine it after adding every time
5. In a baking dish, stir in the toasted walnuts, and pour the pudding
6. In a shallow roasting pan, pour boiling water to a depth of about 1 inch.
7. Finally bake in the center of the oven for 40 minutes, till the pudding is firm at the center

SERVING
8. Serve with cream

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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