Gateway IGA Recipes
https://gateway.iga.com/Recipes/Detail/1576/
Pumpkin - Apricot Pudding
Yield: Makes 6 servings
Ingredients
| 3/4 | cups | dried apricots, chopped | |
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| 1/4 | cup | dried currants | |
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| 1/2 | cup | amaretto, warmed | |
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| 1 | can | (15 oz.) solid pack pumpkin | |
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| 3 | large eggs, beaten | ||
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| 1 | cup | flour | |
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| 1 1/2 | teaspoons | ground cinnamon | |
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| 1/4 | teaspoon | each nutmeg, allspice and salt | |
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| 1 | teaspoon | baking soda | |
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| 2/3 | cup | brown sugar | |
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| 5 | tablespoons | butter | |
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Directions:
Preheat oven to 400 F. Combine apricots and currants in smallbowl. Pour warm amaretto into bowl and cover with plastic; let cool. Stir in pumpkin and eggs. Combine flour, cinnamon, nutmeg, allspice, salt, baking soda and brown sugar. Cut in butter. Stir in pumpkin mixture. Divide among six mini-Bundt pans. Cover with aluminum foil. Place on rack set inside roasting pan. Fill pan two-thirds full with warm water. Bake 1 1/2 hours.
Please note that some ingredients and brands may not be available in every store.
Gateway IGA Recipes
https://gateway.iga.com/Recipes/Detail/1576/
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