Pumpkin Pudding--(pie without the crust)
2 cups pumpkin ( canned) I use one small can which is about a ounce short of the two cups.
3/4 cup brown sugar,
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup evaporated milk /or cream
1/2 cup milk
Blend all ingredients,
pour into a buttered 1 1/2 quart casserole.
Bake at 350F 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.
store L/O in fridge -
hugs, Meme--no crust equals less calories :-)