Pumpkin Oatmeal Baked Pudding Recipes

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BAKED PUMPKIN PUDDING



Baked Pumpkin Pudding image

Even after you favorite turkey dinner, you'll find room for this perfect pudding dessert-a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full, assures Gerri Saylor from Graniteville, South Carolina.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 9

1/2 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1-1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping

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.

Nutrition Facts : Calories 245 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 143mg sodium, Carbohydrate 51g carbohydrate, Fiber 4g fiber), Protein 10g protein.

PUMPKIN OATMEAL BAKED PUDDING



Pumpkin Oatmeal Baked Pudding image

A delicious breakfast treat! I love oatmeal so much, especially baked, and I had some canned pumpkin lying around waiting to be used, so I figured.. why not?! I do not use raisins, but I'm sure this would also be delicious with some raisins or pecans in the mix. Also, as far as the spices, I really just throw them in, so adjust to your liking!

Provided by vitalev

Categories     Breakfast

Time 45m

Yield 1-2 serving(s)

Number Of Ingredients 12

3/4 cup quick-cooking oats (see note!)
3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash ginger (optional)
1 dash clove (optional)
3/4 cup milk
1/4 cup pumpkin
2 tablespoons Egg Beaters egg substitute
1/4 teaspoon vanilla
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
  • In a medium bowl, combine oats, brown sugar, salt, and spices.
  • In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
  • Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
  • Bake 30-40 minutes or until center is firm.
  • Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
  • NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!

Nutrition Facts : Calories 562.9, Fat 15.3, SaturatedFat 5.6, Cholesterol 25.6, Sodium 690.4, Carbohydrate 92.7, Fiber 6.8, Sugar 41.4, Protein 16.1

EASY BAKED PUMPKIN PUDDING



Easy Baked Pumpkin Pudding image

This recipe has been a side dish for all major holidays in my house for generations!

Provided by hembrees

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 10

Number Of Ingredients 10

¼ cup butter, melted
2 cups pumpkin puree
1 ½ cups white sugar, divided
1 cup evaporated milk
½ cup all-purpose flour
2 eggs, beaten
1 tablespoon vanilla extract
½ teaspoon salt
1 pinch baking soda
2 tablespoons ground cinnamon

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.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 42.6 g, Cholesterol 56.7 mg, Fat 7.7 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 335.5 mg, Sugar 34.4 g

PUMPKIN-PECAN BAKED OATMEAL



Pumpkin-Pecan Baked Oatmeal image

Here's a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. -Alex Muehl, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

2 large eggs
3 cups quick-cooking oats
1 can (15 ounces) pumpkin
1 cup 2% milk
3/4 cup packed brown sugar
1/2 cup dried cranberries
1/3 cup butter, melted
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped pecans
Additional 2% milk and brown sugar

Steps:

  • In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight., Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.

Nutrition Facts : Calories 478 calories, Fat 19g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 335mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 7g fiber), Protein 10g protein.

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