Jodi’s Pumpkin Pudding

1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger – optional
1/4 tsp ground cloves – optional
2 large eggs
1 15-ounce can Libby’s 100 pure pumpkin
1 12-ounce can evaporated nonfat milk

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.  Beat the eggs in a large bowl.  Stir in the pumpkin and sugar-spice mix.  Gradually stir in the evaporated milk.  Pour into a shallow oven proof dish and bake in a preheated 350 degree oven for about 40 minutes.  Don’t overbake; the center should be slightly wiggly.  Cool and enjoy at room temp or refrigerate for later use.


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