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.
EASY PUMPKIN BREAD PUDDING
Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.
Provided by spyseoflife
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
- Place bread cubes in the greased baking dish. Pour half-and-half on top.
- Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
- Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g
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
EASY PUMPKIN BREAD PUDDING
This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar.
Provided by Janet4
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Put the bread cubes and raisins in a buttered 3 quart oven dish.
- Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
- Mix well and pour egg mixture evenly over bread.
- Stir around a bit to make sure all the bread is coated.
- Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
- Cool slightly before serving.
- (Yes, it will fall in the center. The eggs cause this to happen)
BAKED PUMPKIN RICE PUDDING
Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.
Provided by Watkinslady30
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
- Stir mixture constantly.
- Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Remove pan from heat.
- Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
- Pour into greased 2 quart casserole.
- Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
- Serve warm or refrigerate until ready to serve.
- Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
- Put leftovers in the refrigerator.
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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- Preheat oven to 350 degrees F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place ramekins in a 2-quart square baking dish; set aside. In a medium bowl stir together pumpkin, milk, the 1/3 cup brown sugar, the egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
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- 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.
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- Whisk eggs in a large bowl. Slowly whisk in 1 cup of the hot milk mixture. Then whisk the egg mixture back into the pan. Cook over medium heat, whisking slowly, until steaming and just starting to bubble. Then cook, whisking, until thickened and bubbling, 2 to 3 minutes more. Remove from heat. Whisk in pumpkin puree until thoroughly combined.
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