Wade's Pumking Pudding

The Ala Moana Neiman Marcus in Honolulu surpursed Wade and Me with a pumpkin pie with a pistachio and cranberry crust. It was delicious!

I've tried to recreate the crust by mixin Maria cookies and butter with crushed pistachios and cranberries and the results resembled the original very well. The secret is to use enough butter to absorb the cookies and then to firmly press them so that they stay in place when you carefully add the pumpking filling. 

Images

PREP 
5 min
COOK 
40 min
This delicious pumpkin pudding was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews and is a creamy blend of pumpkin and spices. Perfect for a holiday party or any time of year.

Ingredients
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground cloves (optional)
2 large eggs
1 can (15 ounces) Libby's 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk

1. Preheat oven to 350° F. Lightly grease 11 x 7-inch baking dish.

2. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into prepared baking dish.

3. Bake for 40 minutes or until center is slightly wiggly. Do not overbake. Let cool on wire rack. Serve immediately or refrigerate.