Pumpkin Pudding Recipe from Elm Tree Organics

Another pumpkin recipe submitted by Eli Fisher (Elm Tree Organics) from the October 9th edition of Lancaster Farming, 2010! Can substitute any winter squash for pumpkin.

Pumpkin Pudding Recipe from Elm Tree Organics
Serves 4

Ingredients
1 package instant vanilla or butterscotch pudding
1½ cups evaporated milk
*16-ounce prepared pumpkin
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
whipped cream

Directions
In a large bowl, beat pudding and evaporated milk according to directions on the package. Chill for at least five minutes. Add prepared pumpkin or winter squash and spices. Mix well and chill for at least 10 minutes. Serve in dessert dishes and top with whipped cream. *To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.

*To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.