Pumpkin Pudding

With Thanksgiving coming I thought I would share this recipe. A friend served it last fall at a meeting I attended and I found it to be delicious. I was especially glad to have it since my DD does not like pie crust but loves pumpkin - she loved it.

Pumpkin Cobbler


FILLING:
2 eggs, beaten 1 teaspoon Cinnamon
1 cup evaporated milk ¼ teaspoon Ginger
3 cups mashed pumpkin ¼ teaspoon Cloves
1 cup white sugar ¼ teaspoon Nutmeg
½ cup brown sugar ½ teaspoon salt
1 tablespoon flour

Preheat oven to 350°. In a large bowl combine eggs, evaporated milk and pumpkin. Add remaining ingredients and mix well. Set aside.


CRUST:
1 stick butter ½ teaspoon salt
1 cup flour 1 cup milk
1 cup white sugar 1 teaspoon vanilla
4 teaspoons baking powder

Melt butter in 9 x 12” baking pan. In another bowl, mix crust ingredients just until combined. Pour over butter in pan. Spoon pumpkin mixture evenly over crust. DON”T STIR!! Bake for 60 minutes.