PUMPKIN PUDDING RECIPES RECIPES
PUMPKIN PIE PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME
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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PUMPKIN RICE PUDDING RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 9 hours 35 minutes
Category dessert
Calories 240 per serving
Reviews 4.2
Total Time 9 hours 35 minutes
Category dessert
Calories 240 per serving
- While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
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HOMEMADE PUMPKIN PUDDING - CINCYSHOPPER
From cincyshopper.com
Reviews 4.9
Reviews 4.9
- Serve with a dollop of whipped cream or whipped topping.
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HOMEMADE PUMPKIN PUDDING - CINCYSHOPPER
From cincyshopper.com
Reviews 4.9
Reviews 4.9
- Serve with a dollop of whipped cream or whipped topping.
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PUMPKIN BREAD PUDDING RECIPE: HOW TO MAKE IT
Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Calories 261 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Calories 261 calories per serving
- Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.
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SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES
The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
- Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
- When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
- As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.
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DEEP SOUTH DISH: OLD-FASHIONED BAKED PUMPKIN PUDDING
A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.
From deepsouthdish.com
Total Time 1 hours 10 minutes
Cuisine American
From deepsouthdish.com
Total Time 1 hours 10 minutes
Cuisine American
- Cool in the pan on a rack for 30 minutes. To serve, cut into squares and sprinkle with powdered sugar or top with a dollop of whipped cream. Grate fresh nutmeg on top if desired.
See details
SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES
The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
- Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
- When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
- As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.
See details
DEEP SOUTH DISH: OLD-FASHIONED BAKED PUMPKIN PUDDING
A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.
From deepsouthdish.com
Total Time 1 hours 10 minutes
Cuisine American
From deepsouthdish.com
Total Time 1 hours 10 minutes
Cuisine American
- Cool in the pan on a rack for 30 minutes. To serve, cut into squares and sprinkle with powdered sugar or top with a dollop of whipped cream. Grate fresh nutmeg on top if desired.
See details
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