While I was gardening

The art of gardening and the science of life.

Pumpkin Pudding: a family favorite!

Leave a comment

This dessert is the best substitute for pumpkin pie that I’ve encountered to date.

1 large can organic pumpkin

6 eggs

1 ¾ cups sugar

2 teaspoons cinnamon

1 tsp ginger

1 tsp nutmeg

1 can evaporated milk

1 box white or yellow cake mix

1 cup butter

Beat the first 7 ingredients together in a large bowl, then pour into a 9 x 12 baking dish.

Combine the cake mix and butter to make a crumbly mixture.

Sprinkle the cake/butter mixture on top of the pudding, cut it in with a knife, but leave the majority of the mixture on top.  This will create a tasty browned crust.

Bake at 350 – 375˚ for approximately 1 hour.  Check the pudding every 5 minutes during the last 15 minutes of baking to ensure that the topping doesn’t burn.

The secret to this recipe is to use freshly ground spices.  It makes a difference!




Author: dphare2014

Horticulturist, Lead Steward Carkeek Park Demonstration Gardens, Author

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s