Pumpkin Pudding (a.k.a. No-Pie Pumpkin Pie)

By kelsa94

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 15-ounce can pumpkin purée
• 1 12-ounce can evaporated milk
• Whipped cream for serving (optional)

Details

Servings 8
Adapted from food52.com

Preparation

Step 1

This pudding can and should be baked the day before Thanksgiving -- both texture and flavor are enhanced with a night in the fridge.

Makes 8 slices

Preheat oven to 350° F.

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check (see note above). Bake until knife inserted near the center comes out clean. Cool on wire rack, then refrigerate overnight, until ready to serve. Serve with whipped cream.