Spiced Pumpkin Pudding With Walnut Cream
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Spiced Pumpkin Pudding With Walnut Cream
  Pumpkin    Pudding    Walnuts    Creams  
Last updated 6/12/2012 1:24:12 AM. Recipe ID 57627. Report a problem with this recipe.
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      Title: Spiced pumpkin pudding with walnut cream
 Categories: Desserts
      Yield: 10 Servings
 
      3 c  Half and half (light cream)
      6 lg Eggs
    1/2 c  Sugar
    1/2 c  Firmly packed golden brown
           -sugar
      6 tb Unsulfured (light) molasses
  1 1/2 ts Ground cinnamon
  1 1/2 ts Ground ginger
    3/4 ts Ground nutmeg
    1/8 ts Ground cloves
    1/4 ts Salt
  1 1/2 lb Solid pack pumpkin (24 oz)
           Walnut Cream:
  1 1/2 c  Chilled whipping cream
      3 tb Powdered sugar
  1 1/2 tb Dark rum
    3/4 c  Walnuts, toasted, finely
           -chopped
 
  Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring
  half and half to simmer in small saucepan. Set aside. Beat eggs, both
  sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large
  bowl to blend. Mix in pumpkin, warm half and half. Pour mixture into
  prepared dish. Set dish in large baking pan. Add enough hot water to
  pan to come halfway up sides of dish. Bake until custard is set and
  knife inserted 2 inches from centre comes out clean, about 50
  minutes. Cool completely. (Can be prepared 1 day ahead. Cover and
  refrigerate.) Serve cold or at room temperature with Walnut Cream.
  
  Walnut Cream: Whip chilled cream in medium bowl until soft peaks
  form. Add powdered sugar and rum and whip until firm peaks form. Fold
  in chopped toasted walnuts. (Can be prepared 4 hous ahead. Cover and
  chill.) 




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Recipe ID 57627 (Apr 03, 2005)

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