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Pumpkin Pudding




Source of Recipe


Frozen Assets


List of Ingredients




1 1/4 cup Pudding & Pie Mix
2 cups milk, cold
1 cup cooked or canned pumpkin, mashed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon mace
2 eggs, well-beaten--as few lumps of white as possible
2 tablespoons butter or margarine


Recipe



Combine Pudding & Pie Mix and cinnamon, nutmeg, ginger, mace. Add one cup milk. Stir until smooth. Add remaining milk and pumpkin. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Gradually beat half of hot mixture into beaten eggs in a bowl. Mix well. Blend egg mixture slowly back into mixture in saucepan. Cook about one minute, stirring constantly, until mixture just begins to boil. Remove from heat. Stir in butter. Pour into bowl. Serve at once, or lay plastic wrap on top to prevent skin from forming. Refrigerate 2-3 hours, until firm. To make pie, reduce milk to 1 3/4 cups. Pour pudding into 9" baked pie crust. Chill.