At the last CRAFT meeting that I went to, someone had brought a pudding made with delicata squash that was delicious. She told me that she used a pumpkin pudding recipe and just used the delicata squash instead of the pumpkin. It inspired me to make some pumpkin pudding of my own. I had recently pureed some pumpkin, so I used that, but I am planning on trying it with other squash varieties as well. The pudding is not overly sweet, but has a wonderful pumpkin flavor that is great for the fall.
(Recipe from www.dianaskitchen.com)
- 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.