Pumpkin Upside Down Pudding

Cold pumpkin pudding with a brown sugar topping. Flavored with molasses, brandy, cinnamon, ginger, and nutmeg.

- 2 cups of mashed, cooked pumpkin (not pumpkin pie filling)
- 1 cup + 1/2 cup of brown sugar
- 2 cups of light cream (half and half)
- 1 tablespoon of melted butter
- 1 tablespoon of molasses
- 1 tablespoon of brandy
- 1-1/2 teaspoons of cinammon
- 1-1/2 teaspoons of ginger
- 3/4 teaspoon of salt
- Dash of nutmeg
- 2 well beaten eggs

Pumpkin Pudding Instructions
Preheat the oven to 350 degrees F. Saute the mashed pumpkin gently in butter. Add the remaining ingredients except 1/2 cup of the brown sugar. Butter a casserole and sprinkle 1/2 cup of brown sugar over the bottom. Carefully pour the pudding over the brown sugar. Place the pudding casserole in a baking pan of boiling water. Bake at 350 degrees for about 50 minutes. Cool slightly until set, then refrigerate until very cold. To serve, cut into squares and serve them inverted so the brown sugar sauce is on top.

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