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 350ºF. Spray a 1-1/2 qt. casserole with non-stick vegetable
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.