Easy Vanilla Y Lite Pumpkin Pudding Food

PUMPKIN PUDDING FROM SCRATCH

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.

SKINNY PUMPKIN PIE PUDDING

Steps:

• Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

VANILLA PUMPKIN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
• Bake in the preheated oven until pudding is set, about 40 minutes.

EASY BAKED PUMPKIN PUDDING

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.

EASY VANILLA-Y LITE PUMPKIN PUDDING

Steps:

• In a medium saucepan, mix the pudding mix and milk together first with a wooden spoon or whisk. DON'T TURN THE HEAT ON YET!
• Whisk in the egg whites to the mixture, make sure there's no lumps.
• Carefully fold in the pumpkin and spices at the same time, making sure there's no lumpiness once again.
• Now turn on the heat to medium-high and whisk while it's heating, uncovered.
• Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
• When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat the lumps out and disperse the flavor properly.
• Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
• Make sure you wrap the entire open area with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ).
• Let set for at least 2 hours in the fridge prior to eating.
• Top with some spiced whipped cream and enjoy!

EASY PUMPKIN PUDDING (CLASSROOM COOKING)

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.

CREAMY PUMPKIN RICE PUDDING

Steps:

• Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
• Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
• Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
• Let the mixture simmer over medium heat until it thickens.
• Add the pumpkin, mix thoroughly. Then add the sugar and spice.
• Stir and let it cook until the rice is soft.
• Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
• For presentation, garnish with cinnamon sticks or fresh mint leaves.

LIBBY'S QUICK PUMPKIN PUDDING

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.

EASY PUMPKIN PUDDING OR PIE

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.

QUICK PUMPKIN PUDDING

Steps:

• In large bowl, beat pudding mix and milk; refrigerate for 5 minutes.
• Add pumpkin and pumpkin pie spice; mix well.
• Spoon into dessert dishes and refrigerate until ready to serve, using whipping cream as a topping.