Name: Pumpkin Gingerbread Cottage Pudding
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Ingredients: cooking spray; 1 ½ cups pumpkin puree; 1 cup white sugar; 2 eggs, slightly beaten; 1 ½ cups canned evaporated milk; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 2 cups all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 cup almond milk; ½ cup white sugar; 1 egg

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.

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Step 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.
Step 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.
Step 4

Pour batter evenly over the pumpkin mixture in the casserole dish.
Step 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; protein 9.6g; carbohydrates 72.3g; fat 6.4g; cholesterol 83.5mg; sodium 408.7mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts