PUMPKIN PUDDING FROM SCRATCH
Pumpkin Pudding is easy to make from scratch in 15 minutes for a make ahead custard-like dessert recipe that tastes like pumpkin pie!
Provided by Elizabeth Lindemann
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- 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.
- Transfer the pudding to individual serving dishes or a small-medium bowl. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours). Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 50 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 152 mg, Sodium 193 mg, Fiber 2 g, Sugar 42 g
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
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
PUMPKIN RICE PUDDING
This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired.
Provided by Robyn C.
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
- Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
- Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 69.1 g, Cholesterol 3.3 mg, Fat 0.5 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 250.8 mg, Sugar 32 g
PUMPKIN PIE PUDDING
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
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
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
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).
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.
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