Pudding Pumpkin Pie Recipes

PUMPKIN PIE PUDDING

Steps:

• Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
• Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

PUMPKIN PUDDING PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
• Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
• Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

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.

PUDDING PUMPKIN PIE

Steps:

• Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

PUMPKIN PIE PUDDING

Steps:

• Stir milk and instant pudding together until smooth.
• Stir in pumpkin and pumpkin pie spice until smooth.
• Serve, or chill and then serve.

PUMPKIN PUDDING

Steps:

• Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
• Add milk and juice.
• Cook over medium heat, whisking continuously, until pudding is very thick.
• Reduce heat and whisk pudding a few seconds to remove any lumps.
• Divide among 8 dessert bowls.
• Cover with plastic wrap and refrigerate about 2 hours.

PUMPKIN PIE WITH VANILLA PUDDING

Steps:

• 1. mix together vanilla pudding,milk, pumpkin pie filling, pumpkin pie spice, cool whip. In a large bowl.
• 2. Gramcracker pie shell: put caramel syrup on bottom of pie shell. then pour mixture into pie shell spread rest of cool whip on the top of pie then put caramel syrup on the top of cool whip.
• 3. Then put in the refrigerator to set.

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
• Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
• Preheat the oven to 350°F (180°C).
• Just before baking, toss the bread cubes to redistribute the liquid.
• Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
• Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
• Enjoy!