Pumpkinpudding Recipes

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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 PUDDING I



Pumpkin Pudding I image

A Pumpkin desert with a crumb topping. Serve it with whipped cream.

Provided by Metha

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 15

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
⅓ cup butter

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.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 46.5 g, Cholesterol 43.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 441.7 mg, Sugar 32.7 g

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 PUDDING



Pumpkin Pudding image

We've never seen a cuter or more festive dessert than this one for kids. Velvety pumpkin pudding is served inside miniature, hollowed pumpkins and topped with whipped cream and cinnamon-sprinkled pastry leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 13

6 small pumpkins (about 1/2 pound each)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup firmly packed dark-brown sugar
3 tablespoons cornstarch
1 1/2 cups half-and-half
3 large egg yolks
1 tablespoon molasses
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup Pumpkin Puree, or canned pumpkin puree
1/2 cup heavy cream
Puff-Pastry Leaves, optional

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.

PUMPKIN PIE PUDDING



Pumpkin Pie Pudding image

My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. -Andrea Schaak, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 6h10m

Yield 6 servings.

Number Of Ingredients 9

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Optional: Sweetened whipped cream or vanilla ice cream

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.

Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 187mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

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