This pudding can and should be baked the day before Thanksgiving — both texture and flavor are enhanced with a night in the fridge. I make a lot of pudding, as my mother always did, because we are devoted to leftovers. We eat pumpkin pudding with a side of Bea’s No-Peel Apple Crisp for as many days and meals as it lasts, starting the day after Thanksgiving. … ~ Alice Medrich of Food52
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