Baked Pumpkin Pudding Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| 3/4 cup mashed cooked pumpkin or canned pumpkin | ||
| Buttermilk | 1/2 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
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.
Unmold.
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.
Unmold.
Chef
