Monday, September 26

Pumpkin Pudding


Pumpkin season is all around us! This highly overlooked squash can make some of the best meals out there. You might want to try cooking a stew inside one! Traditionally, pumpkins were used as cooking dishes hence the name pumpkin pie, the actual pumpkin filling came much later!

If your looking for the best part of the pumpkin pie, the filling try pumpkin pudding! It has all the flavors of a pumpkin pie, but the sweetness of a pudding.

Serves 4-6
Full time: 1 hour
You will need:

1 large can, canned pumpkin not pie mix
1 small can sweetened condensed milk
1 1/2 cup Bisquick
1 3/4 cup brown sugar lightly packed
1/2 cup butter, melted
2 tbsp cinnamon
2 tbsp pumpkin pie spice
1 tbsp all spice
1/2 tbsp ground nutmeg

Let us begin:

In a large bowl mix pumpkin and condensed milk until well combined


Add in all spices and 1/4 cup brown sugar, mix well


Pour into a baking dish and smooth top, but don't press down


Get oven preheating to 350

In a second small bowl mix, Bisquick, brown sugar, and melted butter to form a crumble. If needed add a small amount of butter to ensure crumble sticks together


Spread in a nice even layer over pumpkin mixture


Bake for 45-50 minutes, pumpkin will be slightly steamy so use caution when removing from oven

Let rest one hour minimum before serving