Pumpkin Spiced Pudding Recipes

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PUMPKIN PUDDING FROM SCRATCH



Pumpkin Pudding from Scratch image

Pumpkin Pudding is easy to make from scratch in 15 minutes for a make ahead custard-like dessert recipe that tastes like pumpkin pie!

Provided by Elizabeth Lindemann

Categories     Dessert

Time 15m

Number Of Ingredients 10

3 cups whole milk (divided)
15 oz. canned pumpkin puree ((about 1 3/4 cups))
2 teaspoons pumpkin pie spice mix
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter (preferably salted)
whipped cream and crumbled gingersnap cookies (for garnish, optional)

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.

Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 50 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 152 mg, Sodium 193 mg, Fiber 2 g, Sugar 42 g

PUMPKIN SPICED PUDDING



Pumpkin Spiced Pudding image

Nothing beats this creamy pudding for homemade pumpkin pie flavor. I can make this comforting pudding in the morning or even the night before and pop it in the refrigerator until supper. It's one of my family's favorite dessert.-Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 cups cold milk
1 cup heavy whipping cream, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
Additional pumpkin pie spice for garnish
Gingersnaps, optional

Steps:

  • In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. , Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.

Nutrition Facts : Calories 249 calories, Fat 17g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

SPICED PUMPKIN PUDDING



Spiced Pumpkin Pudding image

This rich, creamy pumpkin pudding recipe is made with canned pumpkin, eggs, cream, and spices. Make this delicious dessert for any fall event.

Provided by Diana Rattray

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (15-ounce) can pumpkin puree
3/4 cup light brown sugar (packed)
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs (slightly beaten)
1 3/4 cups half-and-half (or light cream)
Optional: whipped cream (or frozen whipped topping, thawed)
Garnish: chopped pecans or cinnamon sugar

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

Nutrition Facts : Calories 241 kcal, Carbohydrate 25 g, Cholesterol 101 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 204 mg, Sugar 21 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PUMPKIN SPICE LATTE CHIA PUDDING



Pumpkin spice latte chia pudding image

All the flavours you love in a pumpkin spice latte mixed up in a creamy chia pudding!

Provided by Jessica Hoffman

Categories     Breakfast

Time 10m

Number Of Ingredients 8

1/4 cup chia seeds
1/2 cup coconut milk (full-fat from a can)
1/2 cup almond milk
2 tbsp maple syrup
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
coconut yogurt or whipped coconut cream to top (optional)

Steps:

  • Mix all the chia pudding ingredients together in a bowl for 1-2 minutes until everything is well incorporated.
  • Cover and place in the fridge to firm up for at least 2 hours, or overnight.
  • Top with coconut yogurt or whipped coconut cream, and a sprinkle of cinnamon.

Nutrition Facts : ServingSize 1/2 recipe, Calories 265 calories, Sugar 14g, Fat 17g, SaturatedFat 9g, Carbohydrate 26g, Fiber 8g, Protein 5g

PUMPKIN SPICE BREAD PUDDING



Pumpkin Spice Bread Pudding image

This is a delicious bread pudding that tastes a lot like pumpkin pie!

Provided by Jessica

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 10

Number Of Ingredients 8

5 cups cubed French bread
½ cup melted butter
1 ½ cups whole milk
¾ cup pumpkin puree
½ cup white sugar
1 egg
2 egg yolks
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss bread cubes and butter together in a bowl and transfer to an 8-inch square baking pan.
  • Whisk milk, pumpkin puree, sugar, egg, egg yolks, and pumpkin pie spice together in a bowl until well mixed. Pour over the bread mixture. Let soak for 5 to 10 minutes.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 12.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 246.8 mg, Sugar 12.8 g

MY FAVORITE SUGAR-FREE PUMPKIN SPICE PUDDING



My Favorite Sugar-Free Pumpkin Spice Pudding image

This quick and easy recipe actually uses good-for-you ingredients, and yet it is sure to please just about anyone. Also delicious with sugar-free instant butterscotch pudding instead (if you can find it).

Provided by LaizeDaize

Categories     Dessert

Time 8m

Yield 8 , 8 serving(s)

Number Of Ingredients 6

1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (16 ounce) can pumpkin
2 cups soymilk
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
8 pecans (lightly toasted)

Steps:

  • Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.

Nutrition Facts : Calories 86.7, Fat 3.4, SaturatedFat 0.4, Sodium 255.3, Carbohydrate 11.6, Fiber 1.5, Sugar 1.3, Protein 3.6

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

Provided by Sonja Overhiser

Categories     Dessert

Time 1h

Number Of Ingredients 14

1 pound loaf sourdough or artisan bread (12 cups bread chunks)
5 eggs
2 cups whole milk
1 cup pumpkin puree
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
1 1/2 tablespoons pumpkin pie spice
1 pinch salt
1/2 cup granulated sugar
1/4 cup whole milk
1/4 cup salted butter
2 tablespoons bourbon
1 teaspoon vanilla extract

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.

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