PUMPKIN PUDDING RECIPE RECIPES

Name: Pumpkin Pie Pudding
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings.
Ingredients: 1 can (15 ounces) pumpkin; 1 can (12 ounces) evaporated milk; 3/4 cup sugar; 1/2 cup biscuit/baking mix; 2 large eggs, beaten; 2 tablespoons butter, melted; 2-1/2 teaspoons pumpkin pie spice; 2 teaspoons vanilla extract; Optional: Sweetened whipped cream or vanilla ice cream

PUMPKIN PIE PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pumpkin Pie Pudding Recipe: How to Make It - Taste of Home image

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

Ingredients

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Optional: Sweetened whipped cream or vanilla ice cream

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.

PUMPKIN RICE PUDDING RECIPE | ELLIE KRIEGER | FOOD NETWORK

Pumpkin Rice Pudding Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories dessert

Total Time 9 hours 35 minutes

Prep Time 25 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Steps:

Preheat the oven to 375F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
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.

Nutrition Facts : Calories 240, FatContent 6 grams, SaturatedFatContent 3.5 grams, CholesterolContent 20 milligrams, SodiumContent 120 milligrams, CarbohydrateContent 42 grams, FiberContent 1 grams, ProteinContent 4 grams

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