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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 cups canned pumpkin puree 2 1/2 cups buttermilk 3/4 cup plus 1 tbsp. sugar 1/2 cup brown sugar 5 tbsp. melted butter, divided 3 large eggs, beaten to blend 1 1/2 cups all purpose flour 1 1/2 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. salt
Directions
Preheat oven to 450 degrees. Butter a shallow 9x13 inch baking dish. Beat together pumpkin and buttermilk in a large bowl until smooth. Stir in 3/4 cup sugar, brown sugar and 4 tbsp. melted butter. Add eggs and beat to blend. Sift together flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Stir in salt. Gradually whisk flour mixture into pumpkin batter. Pour batter into prepared dish. Place dish in a large roasting pan. Add hot water to come halfway up sides of baking dish. Bake 15 minutes. Reduce oven to 350 degrees and bake pudding an additional 25 to 30 minutes until a toothpick comes out clean. Remove pudding from oven and take dish out of roasting pan. Brush top of pudding with remaining 1 tbsp. melted butter and sprinkle with remaining 1 tbsp. sugar. Serve pudding warm with whipped cream if desired.
Serves 8.
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