Gingersnap Pumpkin Pudding recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 tablespoon unsalted butter 1 large egg, separated, divided ½ (15 ounce) can pumpkin puree 1 ½ cups milk ⅔ cup white sugar ½ cup chopped walnuts ½ cup crushed gingersnap cookies ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon salt
Nutrition Info
- 320.8 caloriescarbohydrate: 44.1 gcholesterol: 49.2 mgfat: 14.5 gfiber: 2.3 gprotein: 6.5 gsaturatedFat: 4 gservingSize: -sodium: 307.9 mgsugar: 36.1 gtransFat: : -unsaturatedFat: : -
Directions Gingersnap Pumpkin Pudding
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.
Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.
Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl, beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.
Bake in the preheated oven until pudding is set, 30 to 40 minutes.