Pumpkin Pudding Recipes

PUMPKIN PUDDING DESSERTS

Steps:

• In a small bowl, whisk the pumpkin, cinnamon and ginger. Add milk and pudding mix; whisk for 2 minutes (mixture will be thick). , Transfer to individual serving dishes. Refrigerate until serving. Garnish servings with whipped topping.

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

Steps:

• Preheat oven to 400 degrees. Cut tops off pumpkins; scoop out and discard seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.
• Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.
• When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins topped with whipped cream and garnished with Puff-Pastry Leaves, if desired.

VALERIE'S PUMPKIN PUDDING (FOR WOLFIE)

Steps:

• In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
• Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
• Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
• To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).

PUMPKIN PUDDING FROM SCRATCH

Steps:

• In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently.
• Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more. Add the egg yolks (4) and whisk to combine until everything is very smooth.
• Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously. Continue whisking until it's a smooth mixture. Then, gradually transfer the mixture back into the saucepan, whisking continuously.
• Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes). Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.
• Transfer the pudding to individual serving dishes or a small-medium bowl. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours). Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.

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.

PUMPKIN PUDDING

Steps:

• In a small bowl, mix together the spices. Make sure to break up any clumps.
• Use an electric mixer to whip together pumpkin puree, vanilla, and sweetened condensed milk.
• Add spices while continuing to mix.
• Portion into individual bowls and top with whipped cream and cinnamon.

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 PUDDING

Steps:

• Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
• To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.

SPICED PUMPKIN PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter a 1 1/2-quart baking dish.
• Combine all ingredients in a large mixing bowl and whisk or beat on low speed until blended.
• Pour the pumpkin pudding mixture into the prepared baking dish.
• Place the baking dish in a larger pan and add boiling water to a depth of about 1 inch.
• Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.
• Serve with sweetened whipped cream and cinnamon sugar or chopped pecans for sprinkling, if desired. You Might Also Like

PUMPKIN PUDDING

Steps:

• Using a medium-sized mixing bowl and a handheld mixer on low, beat together the pumpkin puree, evaporated milk and pumpkin spice until well combined.
• Sprinkle the 2 packages of instant pudding over the pumpkin mixture and continue mixing on low until the ingredients are completely incorporated.
• Evenly divide ½ cup of the pudding into 6 dessert cups. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
• Uncover the dessert cups, spoon 2 -3 tablespoons of whipped topping on top of the pudding cups and evenly sprinkle a light dusting of the reserved pumpkin spice over the whipped topping. Serve immediately.

PUMPKIN PUDDING

Steps:

• Using a medium-sized mixing bowl and a handheld mixer on low, beat together the pumpkin puree, evaporated milk, and pumpkin spice until well combined.
• Sprinkle the 2 packages of instant pudding over the pumpkin mixture and continue mixing on low until the ingredients are completely incorporated.
• Evenly divide ½ cup of the pudding into 6 dessert cups. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
• Uncover the dessert cups, spoon 2 to 3 tablespoons of whipped topping on top of the pudding cups and evenly sprinkle a light dusting of the reserved pumpkin spice over the whipped topping. Serve immediately.

PUMPKIN BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
• Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
• Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
• Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you'd like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
• Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn't bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes 3/4 cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving.