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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.

 

 

 


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