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Photo by Cheerios

Cooking Level: Intermediate

Cheerios is asking: (2 answers)
Good morning everyone, I managed to bake my Pumpkin Gingerbread Cottage pudding last night and I had some this morning which tasted delicious. It took a bit longer to bake the pumpkin filling but after I took it out the first time and basted it around the edges and center it cooked the pumpkin enough so I waited until it was done then left it out til this morning and then promptly put it in the refrigerator until I am ready for dessert. I am thinking that maybe I should add some thickening agents to the pumpkin and see how that turns out before I post the recipe. I think it would go well with Ice cream or whipped cream for a nice dessert.

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Last updated: Jun. 26, 2013 9:57 am
Posted: Jun. 26, 2013 8:43 am
Answered by: DairyQueen
Jun. 26, 2013 9:23 am
Sounds wonderful, Cheerios! Might you be willing to share your recipe? Thanks ~ K.
Jun. 26, 2013 9:28 am
I am always willig to share my recipe. With this one I want to make sure that I have the right time down and the correct amounts of all the ingredients listed so that everyone will have a successul recipe to enjoy with family and friends. As stated I was not quite sure how it would come out with the pumpkin pie filling on the bottom and if I put to much liquid in the recipe which seemed to turn out okay once I had enough time to bake it in the oven.
Answered by: Connie-O
Jun. 26, 2013 9:48 am
Try putting eggs in the pumpkin. That will help it set up.
Jun. 26, 2013 9:57 am
Hi Connie-0, I used the same amounts that I do when I make a pumpkin pie with 2 eggs in it so I am thinking that I might put in some cornstarch and flour like I would when making the filling for Lemon Meringue pie that would probably help it set better also.
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