Ingredients Jump to Instructions ↓

  1. 10 servings Ingredients : Pudding:

  2. 3 cups half and half 6 large eggs

  3. 1/2 cup sugar

  4. 1/2 cup firmly packed light brown sugar

  5. 6 tablespoons light molasses

  6. 1 1/2 teaspoons ground cinnamon

  7. 1 1/2 teaspoons ground ginger

  8. 3/4 teaspoon ground nutmeg

  9. 1/8 teaspoon ground cloves

  10. 1/4 teaspoon salt

  11. 24 ounces solid-pack pumpkin Walnut Cream:

  12. 1 1/2 cups whipping cream

  13. 3 tablespoons powdered sugar

  14. 1 1/2 tablespoons dark rum

  15. 3/4 cups walnuts, toasted and finely

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : Pudding: Preheat oven to 325°F. Butter a 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 inlarge bowl to blend. Mix in pumpkin and warm half and half. Pour mixture intoprepared dish. Set dish in a large baking pan. Add enough hot water to pan tocome halfway up sides of dish. Bake until custard is set and knife inserted 2 inches from center comes outclean, about 50 minutes. Cool completely. Serve cold or at room temperature withWalnut Cream. (This can be prepared 1 day ahead. Cover and refrigerate.) Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar andrum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can beprepared 4 hours ahead. Cover and chill.)


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