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Lynn’s Paradise Cafe Pumpkin Corn Pudding


  • 2 Tablespoons flour
  • 1-3/4 cups whole milk
  • 3 eggs, beaten
  • 1 cup pumpkin puree, canned or fresh
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3-1 /2 cups corn, fresh or frozen
  • 3 Tablespoons melted butter


Preheat oven to 350°.

In a large bowl, whisk flour with milk until smooth.

Whisk in 3 beaten eggs and pumpkin puree.

Add salt, sugar, cinnamon, and nutmeg.

Blend well. Stir in corn.

In a 2- quart casserole, melt 3 Tablespoons but­ter and swirl around to coat bottom.

Pour corn/pumpkin mixture into casse­role.

Cover loosely with foil.

Bake at 350° until set, 30 to 40 minutes.

Uncover to brown last 5 minutes.

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