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This velvety pudding is served inside jack-be-little pumpkins and topped with whipped cream and cinnamon-sprinkled pastry leaves.

Source: Martha Stewart Kids, 2002
Servings Yield



Cook's Notes

We used jack-be-littles, but any type of small pumpkin can be used in this recipe.

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How would you rate this recipe?
  • Amerikajin
    5 FEB, 2011
    I made just the pudding without putting it in the pumpkins and it was way too salty. I agree with shamis-just a pinch of salt or none at all would suffice.
  • jab2810
    5 NOV, 2008
    I just tried to make this and it seems a bit runny. For the people who have made this already, how long did you let it cook before adding the water? How thick was it?
  • shamis
    2 NOV, 2008
    It calls for a TB of salt way to much. It only needs a pinch or a 1/2 tsp.

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