Karin reports, "This has to be the best pumpkin dessert I have had!" A. 1 ½ c. pumpkin purée (halve the pumpkin(s), place face-down on baking sheet and bake at 400 for 25 min, then put through food processor) 2 ½ c. buttermilk* ½ stick melted butter 4 eggs

B. 1½ c, sugar 1½ c. all purpose flour 1½ tsp baking powder 1½ tsp baking soda ½ tsp. cinnamon ½ tsp. allspice (or nutmeg or cardamom) ½ tsp. salt

In one bowl, combine A ingredients. In separate bowl, combine B ingredients. Then combine A and B. Pour into greased 1½ quart shallow baking dish. Place this dish in a hot water bath and bake at 400 degrees for 35-45 minutes or until a toothpick comes out clean. This makes a large pudding—enough for eight. Eat hot or cold, plain or with whipped cream.

adapted from Joy of Cooking and submitted by CSA member Karin Wharton

*Buttermilk substitutions:

Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes

OR Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes

OR Combine two parts plain yogurt plus one part milk

OR plain, low-fat yogurt

OR sour cream OR molasses (in batters that also call for baking soda)