• 6 ounces (1½ sticks) soft sweet butter
• 2¼ cups sugar

Butter the underside of the top and the inside of the pudding mold.

Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium speed until light and fluffy.

Continuing to mix, beat in the eggs one at a time. Add the lemon juice and the pumpkin purée.

Sift together the flour, ground ginger, baking powder, salt, cinnamon, and