Pumpkin Gingerbread Cottage Pudding recipe

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Ingredients

cooking spray
1 ½ cups pumpkin puree
1 cup white sugar
2 eggs, slightly beaten
1 ½ cups canned evaporated milk
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
½ teaspoon baking soda
1 cup almond milk
½ cup white sugar
1 egg

Nutrition Info

378.6 calories
carbohydrate: 72.3 g
cholesterol: 83.5 mg
fat: 6.4 g
fiber: 2.6 g
protein: 9.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 408.7 mg
sugar: 45 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.

  2. Mix pumpkin puree and 1 cup sugar together in a bowl. Stir in 2 beaten eggs. Stir in evaporated milk until dissolved into the mixture. Mix in 1 teaspoon ginger, cinnamon, nutmeg, and cloves until well blended. Pour pumpkin mixture into the prepared casserole dish.

  3. Mix flour, 1 tablespoon ginger, baking powder, and baking soda together in a bowl. Add almond milk, 1/2 cup sugar, and 1 egg, beat batter with an electric mixer until light and creamy.

  4. Pour batter evenly over the pumpkin mixture in the casserole dish.

  5. Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.

Recipe Yield

8 servings

Recipe Note

A light cake with savory pumpkin filling below that would go well with whipped cream or ice cream for a nice dessert that is a change from your regular pumpkin pie.

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