PUMPKIN PUDDING
This recipe is from the "Eating Well" magazine, February/March 2006. This would be an excellent dish for Thanksgiving. If you love pumpkin pie...you will absolutely love this dish. Delicious!
Provided by SouthernBell2627
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150.8, Fat 3.7, SaturatedFat 1.9, Cholesterol 61.4, Sodium 164.1, Carbohydrate 26.1, Fiber 1.5, Sugar 16.6, Protein 4.3
PUMPKIN PIE PUDDING
Steps:
- Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
- Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.
PUMPKIN PUDDING DESSERTS
I love pumpkin pie but I don't always have time to make it so I decided to come up with a way to eat pumpkin pie all year round with this lighter pumkin dessert. Very delicious when topped with cool whip like a real pumpking pie! Could be considered the new pumkin pie at Thanksgiving dinner!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 279 calories, Fat 4g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 724mg sodium, Carbohydrate 57g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
VALERIE'S PUMPKIN PUDDING (FOR WOLFIE)
Provided by Valerie Bertinelli
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 13
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).
EASY NO-BAKE PUMPKIN SPICE DESSERT
Treat your family to this Easy No-Bake Pumpkin Spice Dessert, filled with all the fall flavors you love. This Easy No-Bake Pumpkin Spice Dessert is so tasty your guests will never believe it's made with so many sugar-free ingredients.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes, milk and 1 tsp. pumpkin pie spice in large bowl with whisk until blended. Add pumpkin; mix well. Stir in 1-1/2 cups COOL WHIP.
- Spoon into eight small dessert dishes, adding about 1/2 cup pudding mixture to each dish. Drizzle with caramel topping.
- Top with remaining COOL WHIP, then sprinkle with remaining pumpkin pie spice.
- Refrigerate 30 min.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY BAKED PUMPKIN PUDDING
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
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
4 LAYER PUMPKIN DESSERT
This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.
Provided by LilPinkieJ
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
- Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
- Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
- Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
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From bowlofdelicious.com
5/5 (14)Total Time 15 minsCategory DessertPublished 2020-11-04
- 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.
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- Combine cinnamon cracker crumbs and melted butter. Mix together until it's like wet sand. Press into the prepared pan. Bake for 10 minutes.
- While the crust is cooking prepare the pumpkin cheesecake. In a bowl with a handheld mixer or bowl of a stand mixer, beat together cream cheese and granulated sugar until mixed and combined. Add pumpkin and the spices. Beat together and then add the eggs, one at a time, blending after each. Pour over the cooked, hot crust. Bake for 30 minutes.
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- Add the pumpkin purée, evaporated milk, instant vanilla pudding mix, and pumpkin pie spice to the blender jar of your blender.
- Place the lid securely on the blender jar. Then, blend the ingredients until the mixture is fully incorporated and thick.
- Transfer the pudding to individual sized serving bowls. If desired, place a dollop of whipped cream on top of each serving and then sprinkle with a little extra pumpkin pie spice. This makes for a nice presentation!
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- Add brown sugar and cornstarch to a medium saucepan. Whisk until combined and no lumps remain. You may need to break up any lumps with the back of a spoon.
- Slowly whisk in milk until combined with dry mixture. Scrape around the corners of the pot with a spoon to be sure no dry ingredients remain. Add pumpkin puree and whisk again until combined.
- Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes. (See images above)
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