Traditional American Indian Pudding, a baked custard pudding made with cornmeal, milk, eggs, and sweetened with molasses. Perfect for Thanksgiving! On SimplyRecipes.com

Traditional American Indian Pudding, a baked custard pudding made with cornmeal, milk, eggs, and sweetened with molasses. Perfect for Thanksgiving! On SimplyRecipes.com

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Bygone Food and Recipes: Indian Pudding.  No words for no much I love this...
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Plimoth Plantation's Slow-Cooker Indian Pudding from Yankee Magazine. My favorite autumn dessert!  My New England childhood is showing....

Plimoth Plantation's Slow-Cooker Indian Pudding from Yankee Magazine. My favorite autumn dessert! My New England childhood is showing....

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Indian Pudding Recipe by Noshing With The Nolands is a must make recipe if you are a pumpkin spice lover. Sure to become a family favorite!

Indian Pudding Recipe by Noshing With The Nolands is a must make recipe if you are a pumpkin spice lover. Sure to become a family favorite!

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Indian Pudding - A classic New England dessert for Thanksgiving!  If you've never tried this you must - it's so delicious! Pin this now so you have it for Thanksgiving!

Indian Pudding - A classic New England dessert for Thanksgiving! If you've never tried this you must - it's so delicious! Pin this now so you have it for Thanksgiving!

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Topped with whipped cream and a sprinkling of cinnamon, Indian Pudding is a traditional New England recipe embodies the flavors of fall. Learn more about the origins of this classic recipe.

Topped with whipped cream and a sprinkling of cinnamon, Indian Pudding is a traditional New England recipe embodies the flavors of fall. Learn more about the origins of this classic recipe.

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NYT Cooking: Indian pudding was a compromise. A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper.<br/>For...

NYT Cooking: Indian pudding was a compromise. A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper.<br/>For...

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