Rage Against Suburban Zombie-ism
Monday, October 12, 2009

Pumpkin Casserole Pudding

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!


posted by Stephania at 8:55 pm
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