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Pumpkin Gingerbread Cottage Pudding

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"A light cake with savory pumpkin filling below that would go well with whipped cream or ice cream for a nice dessert that is a change from your regular pumpkin pie."
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Ingredients

1 h 10 m servings 379 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.
  2. Mix pumpkin puree and 1 cup sugar together in a bowl. Stir in 2 beaten eggs. Stir in evaporated milk until dissolved into the mixture. Mix in 1 teaspoon ginger, cinnamon, nutmeg, and cloves until well blended. Pour pumpkin mixture into the prepared casserole dish.
  3. Mix flour, 1 tablespoon ginger, baking powder, and baking soda together in a bowl. Add almond milk, 1/2 cup sugar, and 1 egg; beat batter with an electric mixer until light and creamy.
  4. Pour batter evenly over the pumpkin mixture in the casserole dish.
  5. Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.

Nutrition Facts


Per Serving: 379 calories; 6.4 g fat; 72.3 g carbohydrates; 9.6 g protein; 83 mg cholesterol; 409 mg sodium. Full nutrition

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