Coconut Marshmallow Pumpkin Pudding Recipe
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Coconut Marshmallow Pumpkin Pudding

1 (29-oz.) can pumpkin
1 cup firmly packed brown sugar
1/2 cup butter OR margarine, melted
2 tsp. grated lemon rind
2 tsp. grated orange rind
Juice of 1 lemon
Juice of 1 orange
1 cup flaked coconut
1 cup miniature marshmallows

Preheat oven to 350F. Spray a 1-1/2 qt. casserole with non-stick vegetable spray.

In a large mixing bowl, combine pumpkin, butter, grated rinds, juices, and 1/2 cup coconut; blend thoroughly. Spoon into prepared casserole.

Bake for 30 minutes. Sprinkle with marshmallows; top with remaining coconut.

Bake for 10 minutes or until delicately browned.



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