Tuesday, September 17, 2013

Pompkin Pudding

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.
Of course, we don't use our own pumpkins. That would make the recipe difficult.

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.

Pompkin Pudding
(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).

So big!
Enjoy! These crisp fall days, when going outside is a delight and coming inside is a pleasure, are all too brief.

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