Pumpkin Buttermilk Pudding

Pumpkin Buttermilk Pudding

(shared by Zoe)

A soft pudding almost like a bread pudding.

Preheat oven to 400 degrees.

Butter a shallow 3-quart baking dish.

Whisk in a large bowl:

4 eggs

1 ½ cups canned pumpkin puree

2 ½ cups buttermilk

¼ cup unsalted butter, melted

Whisk thoroughly in a separate bowl:

1 ½ cups sugar

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

Add the dry ingredients to the pumpkin mixture and whisk until well blended. Pour the batter into the prepared dish. Bake until the top is a deep golden brown and springs back lightly when pressed, about 50 minutes.

Serve the pudding warm or cold with whipped cream or vanilla ice cream.

* might also be nice with golden raisins added to the mixture!