Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350° f with rack in middle. whisk together pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. transfer to an ungreased 8-inch square baking dish and bake until custard is set, about 50 minutes. after 30 minutes, top pudding with foil to prevent burning. i also sprinkle it with the cinnamon chips about 10 minutes before it comes out. let it sit for about 10 minutes before serving, and store any leftovers in the fridge. also, on a sidenote: the recipe i have for cinnamon sauce goes great with this. :).

Target recipe: line a 10-inch springform pan with foil. place diced bread and toasted pecans in foil-lined pan, mix, and set aside. in a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar. add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. pour over the bread and mix well. let stand for about 20 minutes, while preheating oven to 350. mix again before placing in oven. bake for 45 minutes, or until a knife inserted in the center comes out clean to serve, slice pudding into individual servings. sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch. if you do not have a torch available, serve warm with softly whipped cream.