Pumpkin Pudding

  • 3 cups mashed pumpkin
  • 3 cups half & half
  • 6 large eggs
  • 6 TBS light molasses
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. ginger
  • 3/4 tsp. nutmeg
  • Whipped cream

Lightly grease a two quart baking dish and preheat oven to 325 degrees. Heat half & half to near boiling and set aside. In a large bowl, beat eggs, molasses, spices and both sugars until blended. Mix in the pumpkin and the warmed half & half. Pour mixture into baking dish. Set dish in a large baking pan. Add hot water to the pan until it reaches a level of halfway up the side of the dish. Bake until custard is set and knife inserted two inches off center comes out clean (check at 50 minutes). Cool completely and serve chilled with whipped cream.