Ingredients:
4 cups pureed butternut squash or 4 cups pumpkin
3/4 cup brown sugar
1 (12 ounce) cans evaporated milk
3 eggs
1 tablespoon cinnamon
1/2 fresh nutmeg, grated
1/4 teaspoon salt
1/4 teaspoon dried ginger
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tablespoon crystallized ginger, minced
1/4 cup toasted pine nuts ( cooled)
Directions:
Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
Bake at 325 degrees for 60 minutes.
Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.
Servings: 8-10
Time preparation: 10 min.
Time total: 70 min.