For two weeks, Anna Kate has been begging to make Pompkin Pudding. That's right, Pompkin. Not Pumpkin. I know, it sounds silly. It's based on a recipe from a 1796 cookbook, and apparently back then, the word was pronounced "pompkin."
A beautiful pompkin from our garden.
This makes enough for a deep-dish pie. I scooped some of the batter out for ramekins, in case I have a birthday party here later in the week.
Pompkin Pudding with whipped cream, sprinkled with cinnamon.
(adapted from Country Living, I think)
In a large bowl, whisk together:
2 cans pumpkin (15 oz each)
4 eggs at room temperature
1/2 cup whole cream
1/4 cup melted butter
1 scant cup brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
Butter a deep-dish pie plate.
Pour pumpkin batter into dish.
Bake at 375 for 40-45 minutes.
Chill within two hours.
Best served with whipped cream.
This is basically pumpkin pie without the shell. It's so easy, even with a baby helping in the kitchen. (It's even easier if your teenager does all the work).