Pumpkin Spice Pudding Food
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 SPICE PUDDING COOKIES
Adorably festive, moist, and full of pumpkin flavor, these cookies fill the house with that delicious pumpkin spice smell that everyone loves after a long hot summer! Store in a tightly covered, airtight container. May be frozen.
Provided by cdefroy
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, pudding mix, baking soda, pumpkin pie spice, and salt in a bowl.
- Combine butter, pumpkin, white sugar, and brown sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs, honey, and vanilla extract until incorporated. Mix in the dry ingredients slowly, being careful not to overmix. Stir in the white chocolate chips and pumpkin spice-flavored candies by hand. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are browned and set, about 10 minutes. Cool on the baking sheets for 3 to 4 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 25.7 g, Cholesterol 21.9 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 149.3 mg, Sugar 18.2 g
PUMPKIN SPICE PUDDING
I love pumpkin pie but do not like the crust. My mom use to get mad at me because I would eat the filling of the pie and not the crust. She said that was the hardest part of the pie to make, and I would throw it away. I came up with this recipe that tastes like pumpkin pie without the crust. My family loves this.
Provided by bmcnichol
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding mix and milk.
- Fold in pumpkin and spices and mix well.
- Refrigerate.
- Top with fat free whipped topping if desired.
Nutrition Facts : Calories 56.1, Fat 2, SaturatedFat 1.2, Cholesterol 7.1, Sodium 34.8, Carbohydrate 8.1, Fiber 0.4, Sugar 1.7, Protein 2.5
PUMPKIN PIE PUDDING
Steps:
- Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
- Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.
MINI PUMPKIN SPICE LATTE PUDDINGS
Steps:
- Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
- While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.
MY FAVORITE SUGAR-FREE PUMPKIN SPICE PUDDING
This quick and easy recipe actually uses good-for-you ingredients, and yet it is sure to please just about anyone. Also delicious with sugar-free instant butterscotch pudding instead (if you can find it).
Provided by LaizeDaize
Categories Dessert
Time 8m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.
Nutrition Facts : Calories 86.7, Fat 3.4, SaturatedFat 0.4, Sodium 255.3, Carbohydrate 11.6, Fiber 1.5, Sugar 1.3, Protein 3.6
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