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Punkin Puddin (aka: Pumpkin Pudding)
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Description
Pie is good and all, but after you’ve eaten a heavy meal, it can be a little much. I am trying to make Thanksgiving dessert a lighter experience, not necessarily healthier, just lighter. But I also want to hold onto those classic Thanksgiving flavors.
This dessert is also naturally gluten-free!
Ingredients
- 2 cups Pumpkin Puree
- ¾ cups Light Brown Sugar, Packed
- 1 teaspoon Pumpkin Pie Spice (or 1/2 Tsp Nutmeg, 1/2 Tsp Ground Ginger)
- 1 teaspoon Ground Cinnamon
- 3 whole Eggs, Beaten
- ¾ cups 1% Milk
- 1 cup Table Cream (or Heavy Cream)
- Optional Garnish: Whipped Cream, Ground Cinnamon
Preparation
Preheat oven to 350 degrees (F). Combine all ingredients and mix with a hand mixer. Pour into a greased 1 1/2 quart baking dish or casserole dish. Bake for 50-60 minutes, or until knife inserted into center comes out clean.
Cool in refrigrator until ready to serve. Place 1/2 cup pudding in individual glasses and top with whipped cream. Garnish with a sprinkle of cinnamon (optional).
More Recipes from Lindsay {Eighty Twenty Dietitian}
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Emily@ So Domesticated on 11.7.2010
Looks yummy!