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This Pumpkin Corn Pudding is a delicious twist on a classic corn pudding recipe. We add pumpkin to the custard and the results are so fantastic, your guests will go back for seconds!
3 whole eggs
3 tablespoons melted unsalted butter, plus more to butter the casserole dish
3/4 cup canned or homemade pumpkin puree (not pumpkin pie filling)
3/4 cup heavy cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 teaspoons granulated sugar
2 cups canned corn, drained (fresh or frozen kernels may also be used)
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Find it online: https://www.afamilyfeast.com/pumpkin-corn-pudding/