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!
