Pumpkin Pudding Recipe
Ingredients
| Pumpkin | 2 Pound, pared | |
| Water | 1 Quart | |
| Salt | 1 Teaspoon | |
| Eggs | 3 , beaten | |
| Flour | 1/3 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Butter | 2 Tablespoon, melted | |
| Cinnamon | 1/2 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) |
Directions
Cook pumpkin in water and salt in deep saucepan for 15 minutes, or until pumpkin is soft.
Drain; mash pumpkin or force through food mill or sieve; add remaining ingredients.
Mix well; turn into greased 1 1/2-quart casserole.
Bake at 350° for 40 minutes, or until firm.
Drain; mash pumpkin or force through food mill or sieve; add remaining ingredients.
Mix well; turn into greased 1 1/2-quart casserole.
Bake at 350° for 40 minutes, or until firm.
Chef
