Rage Against Suburban Zombie-ism Monday, October 12, 2009 Pumpkin No turkey for me this weekend, but plenty of its affects, i.e. the itis. There was also a pumpkin that I made a pudding out of. Originally, the recipe had "casserole" in the name, but I thought that was a bit misleading. In some reviews, people - most likely Whiteys - stated that they would eat this casserole alongside their Thanksgiving turkey. Eww. After I tasted it, I decided that the dish was more pudding than casserole and more dessert than side. Tastes like custard without the guilt! 2 1/2 cups pumpkin puree (boil pumpkin pieces in water until soft, then put into food processor) 1 can of sweetened condensed milk 1/2 cup of all-purpose flour 1/2 tsp. of baking powder 1/4 tsp. of salt 1/8 tsp. of baking soda 2 eggs 1 tsp. of vanilla extract 1/2 cup of melted butter 2 pinches of cinnamon optional: ground cloves, raisins, &/or walnuts 1. Preheat over to 350 F. 2. Combine all ingredients into a casserole dish. 3. Bake for approx. 1 hour or until mixture solidifies and becomes golden brown on the top. P.S. Pumpkin is high in fibre and beta-carotene, an antioxidant. P.P.S. Since pumpkin stores well, be sure to stock up on them once they go on sale, post-Halloween! Labels: pumpkin pudding casserole dessert Thanksgiving posted by Stephania at 8:55 pm |
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