Pumpkin Gingerbread Cottage Pudding

A light cake with savory pumpkin filling below that would go well with whipped cream or ice cream for a nice dessert that is a change from your regular pumpkin pie.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 379 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 egg
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• ¼ teaspoon ground cloves
• 1 tablespoon ground ginger
• 2 eggs, slightly beaten
• 1 ½ cups pumpkin puree
• cooking spray
• 1 cup almond milk
• 1 ½ cups canned evaporated milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Pour batter evenly over the pumpkin mixture in the casserole dish.

Step 5

Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.