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Pumpkin Pudding Recipe


Pumpkin Pudding hot out of the oven!


This year the butternut squash was really abundant! From just 8 plants we harvested over 60 squash of varying sizes. Now, in mid-January the sweet earthy taste of the butternuts brings summer to the winter at the table. And, for the sake of a bit of trivia, butternut is the squash found in most canned pumpkin at the grocery store!


Butternut Squash harvest 2020


Many years ago Kerry, a HGU apprentice, added her favorite pumpkin pudding recipe to the cookbook collection here at RavenCroft Garden. It is my pleasure to pass it along for your enjoyment...


Pumpkin Pudding

Preheat oven to 350


1/2 cup soaked raisins

2 cups milk

3 cups cooked mashed winter squash

6 eggs

1/2 cup heavy cream

1/2 cup toasted hazelnuts

1/3 cup sweetener

2 tablespoons melted butter

2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 tsp vanilla extract

Mix these ingredients together in a large mixing bowl


Add 3/4 cup flour to the pumpkin mixture, stir well and pour into buttered baking dish


Bake at 350 for 1.5 hours or until knife comes out clean in the center.

Pumpkin Pudding with the main ingredients, squash & eggs!


Let me know how your pumpkin pudding turned out and how you brought it to your table.


Green blessings!