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Printer-Friendly Copy of the Following Recipe
Pumpkin Pudding
2 cups pumpkin purée
3/4 cup light brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3 eggs, slightly beaten
1 cup heavy cream
3/4 cup milk
Blend all ingredients; pour into a buttered 1 1/2 quart casserole. Bake at 350° for 55 to 65 minutes or until a knife inserted near center comes out clean. Cool and garnish with dollops of whipped cream or whipped topping.
Printer-Friendly Copy of this Recipe
Scroll down to see related recipes.
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