Pumpkin Gingerbread Pudding

• 1 prepared gingerbread, cut into strips
• 2 cups cooked or canned pumpkin
• 3 eggs
• 1/2 cup sugar
• 2 tablespoons molasses
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 1/2 cups half and half or evaporated milk
• 1/4 cup rum or brandy
• 1/4 cup walnuts, crushed

1. Preheat oven to 350 degrees. Generously grease a Bundt pan. Cut gingerbread into 1-inch slices. Then cut lengthwise into 4-inch strips and line them up along the sides of a Bundt pan. Cut remaining slices into cubes and fill the Bundt pan approximately half way.
2. To prepare pumpkin custard, beat the eggs with the sugar, molasses, salt and spices until well blended. Add the pumpkin, cream and rum and mix well.
3. Pour pumpkin mixture into the pan; gingerbread should be covered and well-soaked in the mixture.
4. Bake until custard rises, slightly golden, approximately 30 to 40 minutes. Allow to cool before turning out of pan. Garnish with toasted walnuts and powdered sugar. Top with whipped cream, cranberry glaze or serve New Orleans-style with whiskey sauce.

gingerbread, pumpkin, eggs, sugar, molasses, salt, cinnamon, ginger, cloves, nutmeg, milk, rum, walnuts

Taken from food52.com/recipes/19798-pumpkin-gingerbread-pudding (may not work)