A smiling Thomasina Smith celebrates her birthday.
Nothing says fall quite like pumpkins!
Thomasina Smith makes the most of that fall favorite in her kitchen when she dishes up a deliciously different taste of the season.
“On Saturdays, especially during the cooler months of fall, I enjoy cooking and trying out new recipes from friends,” she writes from Chicago, Illinois. “My neighbors love this Pumpkin Pudding Bake as a dessert or a side dish.
“It’s my one recipe that everyone asks for and the dish that everyone requests when they come to my home. Best of all, it’s so simple a child could make it!
“Sometimes I sprinkle it with nuts and spread whipped cream on top. You can substitute dried fruit and a teaspoon of rum, too, if you like,” she chuckles. “This is one of those dishes you can really have fun with.”
Thomasina shares, “My neighbors love this dish as a dessert or side dish. Sometimes I sprinkle with nuts and spread whipped cream on top. This is one of those dishes you can have fun with.”
Preheat oven to 375°. Lightly grease an 8x8 pan and set aside. Mix together the pumpkin, condensed milk, egg, raisins, salt and SPICES. Slowly add the warm water and mix well. Pour into the baking pan. Bake at 375° for 40 minutes. Remove from the oven. Sprinkle the nuts over the top of the pudding and cover with marshmallows. Return to the oven until the marshmallows are puffy and lightly browned and somewhat melted, about 5-10 minutes. Two cups of marshmallows is enough to cover the top, 4 cups is a thick layer, which is delicious but can ooze over the side of the pan. It is fun to watch the marshmallows puff up through the oven door if you have kids around!
This recipe can also be made with sweet potatoes. Thomasina tells us, “If I use sweet potatoes instead of pumpkin, I use 2 or 3 depending on the size. I bake them first, then mash them and follow along with the basic mixture. You can also substitute the dried fruit of your choice instead of the raisins and add 1 tsp. of rum.”
Nutritional Information: Servings 9; Serving Size
1 cup (148g); Calories 280; Calories from fat 10; Total fat 10g; Cholesterol 35mg; Sodium 200mg; Carbohydrate 44g; Dietary Fiber 4g.
