1/2 cup butter
1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups canned pumpkin
1 teaspoon orange extract
1 1/2 cups milk
1 (15 ounce) can pumpkin puree
2 cups pumpkin puree
1/8 cup butter
1 1/2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground nutmeg
Preheat oven to 375 degrees F (190 degrees C).
Beat margarine and brown sugar together in a medium bowl. Stir eggs, vanilla extract, and pumpkin into margarine mixture with a wooden spoon, beating constantly.
In a large cup, combine pumpkin, orange extract, milk, pumpkin puree and pumpkin pie spice. Pour mixture over custard mix.
Bake in preheated oven for 20 minutes, or until custards spread.
While pudding is baking, whip cream in medium bowl until stiff. Beat in butter, sugar, egg and vanilla extract, then scrape into pudding. Mix in pumpkin pie spice and cinnamon, then add to whipped cream. Spread over pudding.
Remove from oven and place over oven rack. Bake for 10 minutes in the preheated oven, or until custards are set. Sprinkle remaining cinnamon sugar over pudding while still warm. Remove from oven and allow to cool to lukewarm.
To serve: Pour whipped cream over pudding, serving warm.
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