Pumpkin Pudding

This recipe is from the "Eating Well" magazine, February/March 2006. This would be an excellent dish for Thanksgiving. If you love pumpkin pie...you will absolutely love this dish. Delicious!

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups canned pumpkin
• 2  large eggs
• 1⁄4 cup cornstarch
• 1⁄2 cup  packed light brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cardamom
• 2  cups milk
• 2⁄3 cup  orange juice

Directions

1. Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
2. Add milk and juice.
3. Cook over medium heat, whisking continuously, until pudding is very thick.
4. Reduce heat and whisk pudding a few seconds to remove any lumps.
5. Divide among 8 dessert bowls.
6. Cover with plastic wrap and refrigerate about 2 hours.