Ingredients for Baked Butternut Squash Pudding Topped With Ginger Whipped Cream
- 1 (15-ounce) can butternut squash puree
- 1/2 cup packed light brown sugar
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup finely chopped crystallized ginger
- 1/4 cup toasted pine nuts (optional)
- cooking spray
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How to Make Baked Butternut Squash Pudding Topped With Ginger Whipped Cream
- Preheat oven to 325°F (160°C). Grease a 9x13 inch Pyrex baking dish with cooking spray.
- In a large bowl, combine 1 (15-ounce) can of pumpkin puree (or equivalent amount of homemade puree from recipe #194908), 1/2 cup packed light brown sugar, 1 (12-ounce) can evaporated milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Whisk until smooth and well combined.
- Pour the butternut squash mixture into the prepared baking dish.
- Bake for 60 minutes, or until a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the whipped cream: In a chilled bowl, beat 1 cup heavy cream with an electric mixer until soft peaks form. Gradually add 1/4 cup powdered sugar and continue beating until stiff peaks form. Gently fold in 1/4 cup crystallized ginger, finely chopped.
- Once the pudding is baked, let it cool slightly before serving. Top each serving with a dollop of ginger whipped cream and a sprinkle of toasted pine nuts (optional). Serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
116g
Fat
82g
Carbs
14g
