Pumpkin gingerbread pudding
Bread
As if you need another Thanksgiving dessert recipe . . . yet another plateful of whipped,creamed and nutted sweets. But this one’s so easy, so tempting to add to the pumpkin repertoire. And so delicious. (Consider it a rescue measure for gingerbread left in the oven too long -- or just as good for stale cinnamon rolls or cranberry bread.) Like a trifle, but not as rich. Like a souffle, but heavier. Like a pie prepared in a cake pan, best when served slightly warm. I’ve never seen a recipe quite like it, but I’m sure it’s out there. <br />Here’s all you need: <br />- A non-stick Bundt pan, well oiled and dusted with flour. <br />-A ready-made gingerbread. (The recipe is very tolerant; bake your own from scratch, use a boxed mix or store-bought. Or get creative: Try it with pumpkin cranberry bread, or a cinnamon raison coffee cake.) <br />-Your favorite recipe for pumpkin filling for a 9” pie <br /> <br />
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