Easy Pumpkin Pudding Or Pie Recipes

SIMPLE PUMPKIN PIE

Simple Pumpkin Pie image

"Easy as pie" is just the case with this pie recipe.

Provided by BobAltman

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 5

Ingredients

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 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

Ingredients

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 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

Ingredients

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.

PUMPKIN PUDDING PIE

Pumpkin Pudding Pie image

This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.

Provided by A.S.G.

Categories Fruits and Vegetables Vegetables Squash

Time 1h27m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
¼ teaspoon pumpkin pie spice
1 (5.1 ounce) package instant vanilla pudding mix
1 (12 fluid ounce) can 2% evaporated milk
1 (15 ounce) can pumpkin puree
¾ teaspoon pumpkin pie spice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g

EASY PUMPKIN SPICE PUDDING PIE

Easy Pumpkin Spice Pudding Pie image

Caramel, pumpkin, nuts and cream cheese-classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. -Cynthia Brabon, Mattawan, Michigan

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/3 cup hot caramel ice cream topping, warmed
1 graham cracker crust (9 inches)
1/3 cup chopped walnuts
3 tablespoons chopped pecans
FILLING:
1 cup cold whole milk
1/4 cup refrigerated Italian sweet cream nondairy creamer
1 package (3.4 ounces) instant pumpkin spice pudding mix
1/2 cup Philadelphia ready-to-serve cheesecake filling
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
TOPPINGS:
1 carton (8 ounces) frozen whipped topping, thawed
1 tablespoon hot caramel ice cream topping
1 tablespoon coarsely chopped walnuts
1 tablespoon coarsely chopped pecans

Steps:

Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

PUDDING PUMPKIN PIE

Pudding Pumpkin Pie image

You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 large egg white, beaten
1 reduced-fat graham cracker crust (9 inches)
1 cup cold fat-free milk
1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups reduced-fat whipped topping, divided

Steps:

Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

EASY PUMPKIN PUDDING OR PIE

Easy Pumpkin Pudding or Pie image

The kids love this! Got this recipe from the Oregon Nutrition Education Program. The kids all sampled it and said it was delicious. Super simple and inexpensive to make.

Provided by Some1sGrandma

Categories Pie

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup canned pumpkin
2/3 cup milk
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package instant butterscotch pudding mix
Cool Whip (for topping) (optional)
graham cracker crust (for pie) (optional)

Steps:

Combine all ingredients in mixing bowl.
Beat with wire whisk or spoon for 30 seconds.
Refrigerate for 2 hours, then serve or use for pie filling.
Top with Cool Whip at serving time.

Nutrition Facts : Calories 141, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 524.6, Carbohydrate 30, Fiber 1.8, Sugar 25.1, Protein 2

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