Pumpkin Pudding

Ingredients

• 2 pounds Pumpkin (About half of a medium pumpkin)
• 0.5 cup Butter (1 stick, or 4 ounces)
• 1 teaspoon Nutmeg (Freshly grated)
• 0.33 cup Milk (Hot milk)
• 4 Eggs (Large)
• 0.5 cup Sugar (Or to taste)

Instructions

1. 1Preheat oven to 350°F (175°C). Wash the pumpkin, then carefully cut it in half. Remove the seeds and stringy fibers. Cut one half of the pumpkin into thin slices.
2. 2Place the pumpkin slices in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer gently until the pumpkin is very soft, about 20-25 minutes.
3. 3Drain the pumpkin and transfer it to a food processor or blender. Puree until smooth. Alternatively, rub the cooked pumpkin through a fine-mesh sieve using the back of a wooden spoon.
4. 4Measure the pumpkin puree. In a bowl, combine the pumpkin puree, butter, grated nutmeg, and sugar (if using). Stir briskly for 1-2 minutes until well combined.
5. 5Gradually add the hot milk to the pumpkin mixture, stirring constantly. In a separate bowl, whisk the eggs until light and frothy. Gently fold the beaten eggs into the pumpkin mixture.
6. 6Pour the pudding mixture into a buttered baking dish. Bake in the preheated oven for about 50-60 minutes, or until the pudding is set and golden brown. A knife inserted into the center should come out clean.
7. 7Let the pudding cool slightly before serving. Enjoy warm or cold.