PUMPKIN PUDDING I
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
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
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 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
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EASY PUMPKIN PUDDING (READY IN 5 MINUTES!) - GOOD …
From goodlifeeats.com
Cuisine AmericanTotal Time 5 minsCategory DessertCalories 84 per serving
- 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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4.4/5 (7)Total Time 1 hr 5 minsCategory DessertsCalories 43 per serving
- In a medium-large bowl, whisk together pumpkin purée, pumpkin pie spice, milk, and instant pudding. Whisk until there are no lumps. Pour into individual dessert dishes.
- Garnish with pepitas and/or whipped cream. It tastes great scooped up on a graham cracker as well!
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From bowlofdelicious.com
5/5 (29)Total Time 15 minsCategory DessertCalories 322 per serving
- 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.
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