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Pumpkin Pudding (Microwave)


  • 1/2 cup pecans
  • 3/4 cup vanilla wafer crumbs
  • 2 Tbsp. sugar
  • 1 tsp. grated orange rind
  • 2 Tbsp. butter or margarine, melted
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  • 1 package cream cheese, softened (3oz)
  • 1/2 cup firmly packed brown sugar
  • 3 eggs
  • 1/3 cup orange juice
  • 1 tsp. grated orange rind
  • 1/2 tsp. ground cardamom
  • 1 cup cooked, mashed pumpkin
  • garnishes: whipped cream, vanilla, wafers, orange rind


Spread pecans in a single layer in a pie plate. Microwave at high 2 minutes, stirring after 1 minute. Chop pecans, and set 1/4 cup chopped pecans aside. Combine 1/4 cup chopped pecans and next 4 ingredients, mixing well. Divide mixture into 8 greased custard cups. Press crumb mixture evenly over bottom of custard cups. Microwave at high for 2 minutes; set aside. Beat cream cheese with an electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs and orange juice, mixing well. Add 1 tsp. orange rind, cardamom, and pumpkin; mix until smooth. Pour pumpkin mixture into prepared custard cups. Arrange custard cups in a circle in oven. Microwave, uncovered, at medium high 6-7 minutes or until pudding is set, rearranging cups halfway through cooking time. Garnish with reserved 1/4 cup chopped pecans and whipped cream, vanilla wafers, or orange rind, if desired. Serve pudding warm or chilled.


By Robin from Washington, IA

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