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Name: Spiced Pumpkin Pudding with Walnut Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 tb Powdered sugar; 1 1/2 ts Ground ginger; 1/4 ts Salt; 6 lg Eggs; 1/2 c Firmly packed golden brown; 3/4 c Walnuts, toasted, finely; 1 1/2 c Chilled whipping cream; 1/2 c Sugar; 1 1/2 tb Dark rum; 6 tb Unsulfured (light) molasses; 3/4 ts Ground nutmeg; 1/8 ts Ground cloves; 3 c Half and half (light cream); 1 1/2 ts Ground cinnamon; 1 1/2 lb Solid pack pumpkin (24 oz); Walnut Cream:

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INGREDIENTS

3 tb Powdered sugar
1 1/2 ts Ground ginger
1/4 ts Salt
6 lg Eggs
1/2 c Firmly packed golden brown
3/4 c Walnuts, toasted, finely
1 1/2 c Chilled whipping cream
1/2 c Sugar
1 1/2 tb Dark rum
6 tb Unsulfured (light) molasses
3/4 ts Ground nutmeg
1/8 ts Ground cloves
3 c Half and half (light cream)
1 1/2 ts Ground cinnamon
1 1/2 lb Solid pack pumpkin (24 oz)
Walnut Cream:

Servings

INSTRUCTIONS

Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring half and half to simmer in small saucepan. Set aside. Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend. Mix in pumpkin, warm half and half. Pour mixture into prepared dish. Set dish in large baking pan. Add enough hot water to pan to come halfway up sides of dish. Bake until custard is set and knife inserted 2 inches from centre comes out clean, about 50 minutes. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with Walnut Cream. Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar and rum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill.) Source: Bon Appetit, Nov/91 Posted by Linda Davis Posted to MM-Recipes Digest by "Rfm" on Sep 25, 98

NOTES

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Spiced Pumpkin Pudding with Walnut Cream

3 tb Powdered sugar
1 1/2 ts Ground ginger
1/4 ts Salt
6 lg Eggs
1/2 c Firmly packed golden brown
3/4 c Walnuts, toasted, finely
1 1/2 c Chilled whipping cream
1/2 c Sugar
1 1/2 tb Dark rum
6 tb Unsulfured (light) molasses
3/4 ts Ground nutmeg
1/8 ts Ground cloves
3 c Half and half (light cream)
1 1/2 ts Ground cinnamon
1 1/2 lb Solid pack pumpkin (24 oz)
 Walnut Cream:

Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring half and  half to simmer in small saucepan. Set aside. Beat eggs, both sugars,  molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend.  Mix in pumpkin, warm half and half. Pour mixture into prepared dish. Set  dish in large baking pan. Add enough hot water to pan to come halfway up  sides of dish. Bake until custard is set and knife inserted 2 inches from  centre comes out clean, about 50 minutes. Cool completely. (Can be prepared  1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with  Walnut Cream.    Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add  powdered sugar and rum and whip until firm peaks form. Fold in chopped  toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill.) Source:  Bon Appetit, Nov/91 Posted by Linda Davis    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 25, 98

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Nutrition

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Serving Size: 1 Serving (296g)
Recipe Makes: 10 servings

Calories: 488
Calories from Fat: 254 (52%)

Amt Per Serving		% DV

	Total Fat 28.2g	38 %
	Saturated Fat 12.9g	65 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 2.5g
Cholesterol 683.4mg		210 %
Sodium 226.9mg		8 %
Potassium 357.5mg		9 %
Total Carbohydrate 39.6g		12 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 39.3g
Protein 19.7g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 488

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