University of Illinois Extension
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Pumpkin Pudding

Makes six servings.

  • 4 eggs
  • 1 one-pound can of pumpkin
  • 1/2 cup light molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 cup milk
  1. Break the eggs into a large bowl, and beat with a fork until light yellow.
  2. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.
  3. Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle.
  4. Refrigerate any leftovers.