Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 cups pureed butternut squash or 4 cups pumpkin
• 3/4 cup brown sugar
• 1 (12 ounce) can 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)

Recipe

• 1 mix butternut, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, dried ginger,& salt.
• 2 pour into a pyrex pan (8x8x2) inches that was sprayed with cooking spray (pam).
• 3 bake at 325 degrees for 60 minutes.
• 4 meanwhile whip cream till it starts to thicken then add sugar till firm, fold in crystallized ginger.
• 5 scoop warm or chilled pudding top with whipped cream and toasted pine nuts.