PUMPKIN PUDDING WITH WALNUT CREAM
Pumpkin Pudding with Walnut Cream
Makes 10 servings
Ingredients:
Pudding:
3 cups half and half
6 large eggs
1/2 cup sugar
1/2 cup firmly packed light brown sugar
6 tablespoons light molasses
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
24 ounces solid-pack pumpkin
Walnut Cream:
1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 tablespoons dark rum
3/4 cups walnuts, toasted and finely chopped
Preparation:
Pudding:
Preheat oven to 325°F. Butter a 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 and warm half and half. Pour mixture into prepared dish. Set dish in a 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 center comes out clean, about 50 minutes. Cool completely. Serve cold or at room temperature with Walnut Cream. (This can be prepared 1 day ahead. Cover and refrigerate.)
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 hours ahead. Cover and chill.)
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