Pumpkin Pie Pudding
3 large eggs
Imperial Sugar Light Brown Sugar 1 can (15 ounces) pumpkin puree
1 teaspoon vanilla extract
1 cup half and half
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
2 teaspoons orange zest, no white bitter pith
Preheat the oven to 350°F.
Whisk eggs until well blended. Add brown sugar and whisk rapidly until smooth. Add pumpkin and vanilla followed by half and half. Add all remaining ingredients.
Place about 6-8 ramekins into a roasting pan. Pour pudding into ramekins. Pour hot water into roasting pan about 1 inch deep.
Place in oven and bake until center of ramekins no longer tremble or an inserted knife point comes out clean, about 45-55 minutes.
When cool enough to handle, transfer ramekins into refrigerator. Serve chilled.
Source URL: https://www.imperialsugar.com/recipes/pumpkin-pie-pudding