Epic Quick’ n ’Easy Pumpkin Pudding!
Now I don’t want to over sell this recipe, so I’m simply going to say that is the Best Pumpkin Dessert in California. No that doesn’t go far enough, I’ll have to say the world. I was fortunate enough to be given this recipe by Eve Wilson, from Montecito, who was a fabulous cook and loved nothing better than to entertain family and friends.What I love, love, love about this recipe is how simple it is to make and how divine the result is. The dessert comes out of the oven light, moist and melts in your mouth delicious!
Not to waste another moment, here it is…Eve’s Pumpkin Pudding recipe:
6 eggs beaten in a large bowl
Add 2 16 oz. cans of Libby’s Pumpkin
2 cups of milk
1 1/3 cup of sugar,
1 tsp. salt, 2 tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
Mix all well and pour into a 9”x13” glass baking dish
Topping – ¾ package of yellow cake mix. Try not to use the extra moist kind.
1 stick of butter, slightly softened. Using a pastry blender of your fingers, blend the cake mix with the butter.
Crumble over pumpkin mixture.
Sprinkle with nuts such as pecans. This is optional for those of you who like nuts.
Bake at 325 degrees for one hour and twenty minutes or until a toothpick is inserted in the center comes out clean.
Serve a room temperature with a dollop or two of whipped cream!
Happy Thanksgiving to you all! I am truly grateful for your continued support of this blog and for your ongoing friendship!