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 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
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 BUNDT CAKE II
Make and share this Pumpkin Bundt Cake II recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h2m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the first seven ingredients.
- Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
- Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 193.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 47.1, Sodium 267.7, Carbohydrate 26.8, Fiber 0.8, Sugar 14.6, Protein 3.2
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
PUMPKIN SPICED PUDDING
Nothing beats this creamy pudding for homemade pumpkin pie flavor. I can make this comforting pudding in the morning or even the night before and pop it in the refrigerator until supper. It's one of my family's favorite dessert.-Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. , Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.
Nutrition Facts : Calories 249 calories, Fat 17g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
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
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- Add the pumpkin purée, evaporated milk, instant vanilla pudding mix, and pumpkin pie spice to the blender jar of your blender.
- Place the lid securely on the blender jar. Then, blend the ingredients until the mixture is fully incorporated and thick.
- Transfer the pudding to individual sized serving bowls. If desired, place a dollop of whipped cream on top of each serving and then sprinkle with a little extra pumpkin pie spice. This makes for a nice presentation!
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