PUMPKIN PIE PUDDING RECIPE: HOW TO MAKE IT
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
Total Time 06 hours 10 minutes
Prep Time 10 minutes
Cook Time 06 hours 00 minutes
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, FatContent 9g fat (5g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 33g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
EASY PUMPKIN PUDDING | GOOD LIFE EATS
Blending a few pantry ingredients together to make a spectacular autumn treat!
Provided by Caroline Edwards
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 2
Number Of Ingredients 4
Steps:
- 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!
- Store in the fridge until ready to eat.
Nutrition Facts : Calories 84 calories, CarbohydrateContent 19 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 1 grams fat, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 246 grams sodium, SugarContent 17 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
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FRESH PUMPKIN PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Desserts
Calories 303 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
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