Quickpumpkinpudding Recipes
QUICK PUMPKIN PUDDING
copied from Nestle website at http://www.verybestbaking.com/recipes/detail.aspx?ID=28454 The 10 minutes of cooking time is refrigeration time. The chocolate chips and syrup are my additions to this recipe.
Provided by Kirste
Categories Dessert
Time 25m
Yield 1/2 cup, 7 serving(s)
Number Of Ingredients 7
Steps:
- BEAT pudding mix and evaporated milk according to package directions in large bowl.
- Refrigerate for 5 minutes.
- Add pumpkin and pumpkin pie spice; mix well.
- Stir in chocolate chips (optional).
- Spoon into dessert dishes.
- Refrigerate for 10 minutes or until ready to serve.
- Top with whipped topping and chocolate syrup, if desired.
Nutrition Facts : Calories 159.7, Fat 3.9, SaturatedFat 2.4, Cholesterol 14.1, Sodium 349.5, Carbohydrate 28.2, Fiber 0.3, Sugar 20, Protein 3.9
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
LIBBY'S QUICK PUMPKIN PUDDING
The source of this recipie is obvious from the ingredients listed! It IS quick and easy and a tasty way to incorporate the season's favorite gourd into everyday dinners with a flair.
Provided by Wineaux
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
- Add pumpkin and pumpkin pie spice; mix well.
- Spoon into dessert dishes.
- Refrigerate for 10 minutes or until ready to serve.
- Top with whipped cream.
Nutrition Facts : Calories 145, Fat 3.5, SaturatedFat 2.1, Cholesterol 12.4, Sodium 437.2, Carbohydrate 25.7, Fiber 1.6, Sugar 18.7, Protein 3.5
QUICK PUMPKIN PUDDING
Make this pumpkin pudding for a fast dessert that will satisfy a sweet craving or when unexpected company drops by. Can top with a tablespoon of whipped cream or yogurt and chopped nuts before serving, if desired.
Provided by misty
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine cold milk and pudding mix in a large bowl; beat with an electric mixer until well blended, about 2 minutes. Stir in pumpkin puree and cinnamon. Spoon into 4 individual serving bowls.
- Refrigerate until set, about 10 minutes
Nutrition Facts : Calories 140.4 calories, Carbohydrate 31.9 g, Cholesterol 1.8 mg, Fat 0.4 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 529.2 mg, Sugar 24.4 g
SLOW COOKER PUMPKIN PUDDING
Pumpkin pie without the crust, this pudding is made in a slow cooker. Easy, fast preparation for busy holidays.
Provided by Stephanie Stokes
Categories Fruits and Vegetables Vegetables Squash
Time 5h5m
Yield 8
Number Of Ingredients 8
Steps:
- Coat the inside of a slow cooker with cooking spray.
- Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
- Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.4 g, Cholesterol 67.8 mg, Fat 7.9 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 196.7 mg, Sugar 25.5 g
PUMPKIN PUDDING II
This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies.
Provided by Paula
Categories Fruits and Vegetables Vegetables Squash
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
- Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
- Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 39.8 g, Cholesterol 60.7 mg, Fat 14.6 g, Fiber 3.2 g, Protein 7.2 g, SaturatedFat 4.2 g, Sodium 545.4 mg, Sugar 28.7 g
BAKED PUMPKIN PUDDING
Even after you favorite turkey dinner, you'll find room for this perfect pudding dessert-a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full, assures Gerri Saylor from Graniteville, South Carolina.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath. , Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. , Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 245 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 143mg sodium, Carbohydrate 51g carbohydrate, Fiber 4g fiber), Protein 10g protein.
HEALTHY PUMPKIN PUDDING (SOUTH BEACH DIET)
Sugar-free quick pumpkin pudding...south beach diet friendly. For the milk: unsweetened soy, lower fat milk, or milk/water mixture.
Provided by GoldsmithLissa
Categories Dessert
Time 10m
Yield 4 c, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix pumpkin, spices, and half the milk.
- While stirring, slowly add mix and remainder of milk.
- Stir until smooth.
- Let sit for 30 minutes if you prefer a thicker consistency.
PUMPKIN BREAD PUDDING
Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.
Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.
PUMPKIN PIE PUDDING
This is a thick pudding so don't expect a traditional box pudding texture. My children aren't crazy about pie crust so this is perfect for them. It is REALLY good! Serve warm or cold with whipped cream.
Provided by dragonkitty
Categories Fruits and Vegetables Vegetables Squash
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Lightly grease a small (1-quart) slow cooker.
- Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds.
- Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 47.3 g, Cholesterol 71.7 mg, Fat 12 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 378.2 mg, Sugar 35.2 g
EASY PUMPKIN PUDDING (CLASSROOM COOKING)
This is for individual serving. Multiply as needed. This is a good recipe for young children to practice measuring skills!
Provided by SuzV2796
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Help young children measure and place one cup of vanilla.
- pudding in their individual bowls. Next, measure out 2 teaspoons pie mix.
- with each child. Ask children to mix the vanilla pudding and the pie.
- mix together for a seasonal and yummy treat.
Nutrition Facts : Calories 11.7, Sodium 23.4, Carbohydrate 3, Fiber 0.9, Protein 0.1
PUMPKIN PUDDING
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
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.
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