Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took honorable mention in the State Journal’s desserts category in 1976 and was submitted by Donna Ludkey of Dodgeville.
2 cups coconut
¼ cup margarine, melted
1 cup canned pumpkin
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
2/3 cup milk
1 box (4-serving size) vanilla instant pudding
1 cup whipping cream or 2 cups Cool Whip
Brown coconut in melted margarine in an electric fry pan. Set aside ½ cup of coconut after browning and press the remaining into a 9-by-9-inch pan or an 11-inch pie pan.
Mix the pumpkin, spices, milk and pudding until well-blended. Beat cream until fluffy then fold it or the Cool Whip into the pumpkin mixture. Pour into coconut crust. Sprinkle with remaining ½ cup coconut. Refrigerate for 3 hours before serving.
Yield: About 9 servings.