It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pumpkin Buttermilk Pudding
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- #45461
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup unseasoned pumpkin puree
4 eggs
2 1/2 cups buttermilk
4 tablespoons unsalted butter, melted, plus extra for pan
1 1/2 cup sugar
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
directions
Preheat oven to 400 degrees F. Generously butter bottom and sides of a shallow 3-quart baking dish.
In a large bowl, whisk pumpkin puree with eggs, adding eggs one at a time, then whisk in buttermilk and butter.
In a large bowl, whisk together sugar, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add dry ingredients to wet ingredients and mix until well-blended.
Pour batter into prepared dish, set dish in a shallow roasting or baking pan and put on center rack of oven. Pour enough hot water into pan to come halfway up side of baking dish.
Bake 35 to 45 minutes or until a toothpick inserted into center comes out clean. Serve warm or cold with whipped cream.
added by
recipegoddess
nutrition data
Nutritional data has not been calculated yet.
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