The Covered Dish - Pumpkin Pudding

What a beautiful, beautiful, weekend it has been here in the Ozark Mountains.
This weekend I drove over and helped my daughter in law (to be) in the addressing of wedding invitations. Just driving over to Cape Fair, MO is breathtaking as your eyes wander off over the mountain tops. The rolling hills and the views just seem to call out. Parts of some of the trees are taking on their fall colors, not the whole tree, just pieces her and there. I visited with someone this week who told me last week we received around 7.25 inches of rain, at least in the Indian Point area. It was wonderful to receive even if it did come with lots of lightening and thunderstorms.
As I made the 25 minute drive across the county today thoughts of fall just kept drifting through my mind. Being the cook that I am , lots and I mean lots of recipes have been calling out for me to prepare. The pumpkin pudding was always present at our church in Claycomo, Missouri, located next to the Ford Motor Plant. Our good friend, Judy Willoughby always brought this to fall and early winter dinners. I looked forward to it each and every time. Especially if there was a little vanilla ice cream or whipped cream to dollop over the top. It is an easy recipe to put in 2, 8x8 pans instead of making a large 9 x 13. Now days I either take one half to the neighbors or over to the kids house. I don’t think I’ll ever learn how to cook for only 2 people. For example, there’s a large pot of vegetable soup in the garage refrigerator tonight. Perhaps I’ll make this pumpkin dessert and have them stop by tomorrow and pick up some soup to go with it for supper.
There are not a great deal of instructions on this pumpkin pudding, except it’s great to serve when it is still warm. And if you were entertaining on a Friday night it could easily be made Thursday and merely re-heated at dessert time.
It works well with about any menu. Personally; I require a good cup of coffee with mine, even if it is decaf. Speaking of decaf, I ‘think’ I shared this tip with you earlier this year, but if I didn’t this is a good time to remind everyone. I am not usually a fan of Starbucks coffee, but I picked up a package of decaf on a sale rack one day. On Valentine’s evening we concluded the meal with crepes and coffee. Everyone asked if they were drinking full strength coffee because it tasted so good. I’m now a strong advocate for this brand, especially when served of an evening. As many of you are aware, finding a decaf coffee that’s got much body is hard to find.
I can’t jump in and tell you that I did a million things this weekend because I didn’t. I made every attempt to just enjoy the moments and what was surrounding me. Saturday night found us at my husband, ErvIn’s, class reunion in Springfield, MO, today with family and Monday focuses on household odds and ends and perhaps a little pumpkin baking! Next weekend I travel to Kansas City to call upon my nieces and nephews, and watch a little football.
Hmm, might have to find time for a stop at an orchard or two as I travel. Good Bread, cheese and apples, perfect meal.
Settle into the moments and ignore the chores, I’m already looking forward to morning and drinking coffee on the screened in porch! Simply yours, The Covered Dish.

Pumpkin Pudding
12-16 persons
(Judy Willoughby)
2 (15 oz.) cans pumpkin pie filling
1⁄2 teaspoon salt
2 tablespoons pumpkin pie spice
3 eggs, lightly beaten
1 cup sugar
14 ounce can sweet condensed milk
Topping
1 yellow cake mix
1 1⁄4 sticks melted butter
1 cup chopped pecans, walnuts will also work
Mix all the pudding ingredients together and place in a greased 9 x 13 baking dish. You can omit 1⁄2 cup of sugar and use 2 tablespoons of molasses; however it tends to make the pudding darker. You might consider subbing with ‘real’ maple syrup too, this works good for diabetics.
Gently, sprinkle the cake mix over the top of the pudding. Over this place the chopped pecans, and then drizzle the melted butter evenly over the top. Place in a 350 degree oven and bake for one hour. Serve with whipped cream, ice cream, or straight cream. Even extra maple syrup or warm caramel sauce would be good for a garnish, just not too much.
Serve warm, and enjoy-