I’ve been trying to clean out my pantry lately, in the same way I cleaned out my freezer a couple months ago. It’s taking a little longer, but over the next few days I’ll share some of the things I found in there and what I made with them.

I’ve had a can of pumpkin pie filling in my cupboard for at least six months, since I bought too much for pumpkin gnocchi. (Which, by the way, didn’t turn out half as well as the restaurant variety.) I’ve never been much of a fan of pumpkin, but my Aunt Linda made this pudding for my dad when he was sick, and it changed my mind completely. I don’t have her recipe, but I found one online that’s almost as good.

It doesn’t look impressive, but it’s delicious.

Easy Pumpkin Pudding

• 1 can (15 ounces) pumpkin puree
• 3/4 cup light brown sugar, packed
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 large eggs, slightly beaten
• 1 3/4 cups light cream

1. Butter a 1 1/2-quart casserole dish. Heat oven to 350°.
2. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.
3. Pour into the prepared dish and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. Serves 6 to 8.

Jason says this is incomplete without whipped cream, but I like it either way. Enjoy!