Baked Pumpkin Pudding Recipes

BAKED PUMPKIN PUDDING

Steps:

• In a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath. , Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. , Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.

BAKED PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
• Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
• Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

PUMPKIN PIE PUDDING

Steps:

• Lightly grease a small (1-quart) slow cooker.
• Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds.
• Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

BAKED PUMPKIN PUDDING

Steps:

• Preheat oven to 325 degrees.
• Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
• Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
• Beat by hand until smooth.
• In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
• Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
• Pour into an ungreased 8x8 inch baking pan.
• Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
• Cool slighly.
• Serve warm with custard sauce or ice cream.

EASY BAKED PUMPKIN PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
• Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
• Bake in the preheated oven until center is set, about 30 minutes.

PUMPKIN PUDDING I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
• Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

BAKED PUMPKIN PUDDING

Steps:

• Preheat oven to 425 F and grease a 9x13 pan, or several smaller pans.
• Combine pumpkin and buttermilk.
• Beat until smooth.
• Stir in sugars and butter, then beat in eggs.
• Combine and sift all dry ingredients.
• Add to pumpkin batter a little at a time, mixing after each addition.
• Pour batter into prepared pan and place in a hot water bath in the oven.
• Bake for 15 minutes.
• Reduce heat to 350 F and bake for another 25-30 minutes, or until a toothpick inserted in center comes out clean.

BAKED PUMPKIN PUDDING

Steps:

• Preheat oven to 350°F Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins (or cups) in a 2-quart square baking dish; set aside. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
• In a small bowl, stir together oats, 1 Tablespoon pumpkin seeds, 2 teaspoons brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over pumpkin mixture.
• Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
• Carefully remove ramekins from water bath. Cool on a wire rack at least 15 minutes before serving. Or, after cooling up to 1 hour, cover and chill up to 24 hours.
• If desired top with whipped topping and additional pumpkin seeds before serving.

BAKED PUMPKIN PUDDING

Steps:

• Preheat oven to 425 degrees. In a medium mixing bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Slowly add milk and continue to blend. Pour into five eight ounce custard cups that is coated with nonstick cooking spray. Place in a 15 x 10 x 1 inch baking pan.
• Bake pudding uncovered for 10 minutes. Reduce heat to 350 degrees and continue to bake for 30-35 minutes (until knife inserted near the center comes out clean). You can serve this dessert warm or cold. Garnish with a dollip of whip topping and a sprinkle of cinnamon. Keep in refrigerator.