Cardamom Pumpkin Pudding Cake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir)., Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
• While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
• Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
• Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
• Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

Steps:

• Steam carrots until tender, I use the microwave.
• Preheat oven to 400f.
• Spray a 10x13" baking dish with cooking spray.
• In a large bowl add cooked carrots and mash.
• Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
• Taste and if you want it sweeter add brown sugar.
• Add eggs and coconut milk, mix well.
• Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

Steps:

• Remove 1 cup cake mix and set aside.
• Combine remaining cake mix, 1 egg, and butter.
• Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
• Dip hand in flour and then pat dough mixture into bottom of prepared pan.
• In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
• Pour over dough in pan.
• To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
• Cut in 3 Tablespoons butter.
• Sprinkle mixture over top of pumpkin filling in pan.
• Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.