Pumpkin Pudding

  • 2 eggs, well beaten
  • 2 cups cooked pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon powdered cloves
  • 1 2/3 cups light cream
  • 1 teaspoon vanilla
  • 1 medium-sized unblemished pumpkin

Mix ingredients in the order given, combining well after each addition. Remove the stem end of the pumpkin and scoop out the seeds.  Rinse, dry thoroughly, and rub the inside of the pumpkin with soft butter (or margarine). Place the pumpkin in a shallow baking pan, and pour in water to the depth of 1 inch.  Pour the pudding carefully into the center of the pumpkin, filling to within one inch of the top.  (Any remaining pumpkin can be baked separately on a buttered dish.)

Place in a 375 degree oven and bake until the pudding is firm in the center, about 45 minutes.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 10 minutes