- cooking spray
- Pumpkin Filling:
- 1 1/2 cups pumpkin puree
- 1 cup white sugar
- 2 eggs, slightly beaten
- 1 1/2 cups canned evaporated milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Gingerbread Cake:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup almond milk
- 1/2 cup white sugar
- 1 egg
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.
- Mix pumpkin puree and 1 cup sugar together in a bowl. Stir in 2 beaten eggs. Stir in evaporated milk until dissolved into the mixture. Mix in 1 teaspoon ginger, cinnamon, nutmeg, and cloves until well blended. Pour pumpkin mixture into the prepared casserole dish.
- Mix flour, 1 tablespoon ginger, baking powder, and baking soda together in a bowl. Add almond milk, 1/2 cup sugar, and 1 egg; beat batter with an electric mixer until light and creamy.
- Pour batter evenly over the pumpkin mixture in the casserole dish.
- Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.
07/08/2019
recipepes.com
pumpkin gingerbread cottage pudding, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
