While I was gardening

The art of gardening and the science of life.

Pumpkin Pudding: a family favorite!

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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!

Enjoy!

 

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Author: dphare2014

Horticulturist, Lead Steward Carkeek Park Demonstration Gardens, Author

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