Fall recipe ~Pretty Pumpkin Pudding

I think I'll try this one for Thanksgiving!

Pretty Pumpkin Pudding

Use a small to medium size pumpkin. Clean out the insides so you can bake the pudding in the shell. You might want to save and roast the seeds for a later treat. The pudding is pretty cooked like this and makes a nice presentation, but you can use a greased baking dish instead.

Preheat oven to 350 degrees

6 tablespoons flour

3 tablespoons sugar

¼ teaspoon salt

¼ teaspoon nutmeg

½ cup raisins

1 cup plus 2 tablespoons milk

3 eggs

1-1/4 cups of cooked, pureed pumpkin (canned ok)

1 tablespoon melted butter

¼ cup heavy cream

1 teaspoon lemon juice

Sift the dry ingredients together in a bowl. In a small bowl put the raisins in a little milk to plump for 10 minutes. Drain and reserve the milk.

Use a large bowl to beat together the eggs, pumpkin, butter, milk, cream and lemon juice. Add dry ingredients and blend until smooth. Add raisins. Spoon this mixture into shell or 6x9 baking pan. Bake for 40 to 45 minutes. Let stand for 20 minutes. Serve warm.

Dale Carson, Abenaki, is the author of three books: “New Native American Cooking,” “Native New England Cooking” and “A Dreamcatcher Book.” She has written about and demonstrated Native cooking techniques for more than 30 years. Dale has four grown children and lives with her husband in Madison, Connecticut.

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