Ingredients
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4 cups pureed butternut squash or 4 cups pumpkin
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3/4 cup brown sugar
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1 (12 ounce) can evaporated milk
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3 eggs
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1 tablespoon cinnamon
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1/2 fresh nutmeg, grated
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1/4 teaspoon salt
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1/4 teaspoon dried ginger
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1 pint heavy whipping cream
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1/2 cup powdered sugar
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1 tablespoon crystallized ginger, minced
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1/4 cup toasted pine nuts (cooled)
Instructions
- Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
- Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
- Bake at 325 degrees for 60 minutes.
- Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
- Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.