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  • Spiced Pumpkin Pudding With Walnut Cream

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    Spiced Pumpkin Pudding With Walnut Cream
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. Half and half (light cream)
    • 6 lrg Large eggs
    • 1/2 c. Sugar
    • 1/2 c. Firmly packed golden sugar
    • 6 Tbsp. Unsulfured (light) molasses
    • 1 1/2 tsp Grnd cinnamon
    • 1 1/2 tsp Grnd ginger
    • 3/4 tsp Grnd nutmeg
    • 1/8 tsp Grnd cloves
    • 1/4 tsp Salt
    • 1 1/2 lb Solid pack pumpkin (24 ounce)
    • 1 1/2 c. Chilled whipping cream
    • 3 Tbsp. Powdered sugar
    • 1 1/2 Tbsp. Dark rum
    • 3/4 c. Walnuts, toasted, finely minced

    Directions

    1. Preheat oven to 325 deg F. Butter shallow 8-c. baking dish. Bring half and half to simmer in small saucepan. Set aside. Beat Large eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend.
    2. Fold in pumpkin, hot half and half. Pour mix into prepared dish. Set dish in large baking pan. Add in sufficient warm water to pan to come halfway up sides of dish. Bake till custard is set and knife inserted 2 inches from centre comes out clean, about 50 min. Cold completely. (Can be prepared 1 day ahead. Cover and chill.) Serve cool or possibly at room temperature with Walnut Cream.
    3. Walnut Cream: Whip chilled cream in medium bowl till soft peaks form. Add in powdered sugar and rum and whip till hard peaks form. Mix in minced toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill.)

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