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1 3/4 cups sugar8 oz. pure pumpkin puree (not pumpkin pie mix)3 cups milk8 eggs1 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves2 cups ground Italian amaretti cookies, 10 ounces1/2 cup finely ground toasted pecans3 tablespoons all-purpose flour
In a large heavy stainless steel frying pan over medium heat, melt 1 cup of the sugar. Do not use a spoon, instead swirl the pan to melt the sugar uniformly. Cook until the sugar starts to turn golden brown or caramel color. Immediately remove from the heat and pour the mixture into a 9" cake pan. Turn the mold to coat the bottom and sides. Set aside.
Scald the milk and add the milk slowly to the pumpkin puree, whisking constantly. In a bowl whisk together the eggs and the remaining 3/4 cup sugar and milk mixture together in a bowl. In another bowl, stir together the cinnamon, ginger, nutmeg, cloves, amaretti cookie crumbs, pecans and flour. Add to the liquid ingredients and whisk together until mixed.
Preheat an oven to 375°F. Pour the custard mixture into the caramel lined pan and place in a larger pan. Pour boiling water up one-inch along the sides and bake in the oven until set, about 65 to 75 minutes.
Remove from the oven and let sit 15 minutes. Invert the budino onto a serving plate.
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