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Pumpkin Pudding

Source of Recipe

Angela Lowry


Recipe Introduction

An excellent anytime treat with the taste of autumn

List of Ingredients

8 eggs
3 c. sugar
2 sticks GFCF margarine, room temperature
1 c. coconut cream
1 16 oz. can pumpkin or cooked pumpkin
1 c. golden raisins
1 c. chopped pecans
1/2 c. sweet rice flour
1 7 oz. package angel flake coconut
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
3 T. bourbon (optional)
CF Whipped topping, Hip Whip (optional)


Recipe

Beat eggs by hand in mixing bowl. Beat in sugar, cream and
pumpkin.

In a separate bowl, combine raisins, pecans and flour. Stir raisin mixture into egg mixture. Stir in coconut, cinnamon, salt, nutmeg, allspice and bourbon.

Pour into pan and bake until set, 1 1/2 to 2 hours. To serve, cut into squares and top with whipped topping.