Pumpkin Eggo Custard Pudding

Pat Duran


Oh boy ! So good---this was enjoyed by my son, who could have eaten the whole dishful, since pumpkin is his favorite; this was also enjoyed by the rest of my family and neighbor...

☆☆☆☆☆ 0 votes
10 Min
45 Min


12 slice
eggo home style waffles, partially frozen
12 oz
can evaporated milk
3/4 c
heavy cream,milk or eggnog
15 oz
can 100% solid pumpkin
4 large
1 1/4 c
brown sugar, not packed
2 tsp
ground cinnamon, more if desired
1/4 tsp
each ground cloves,ground ginger and allspice
1/2 tsp
anise extract, do not omit
1 jar(s)
caramel ice cream topping
whipped topping and chopped pecans


1Preheat oven to 350^. Spray a 9x13 baking pan or 2 quart baking dish with non stick spray; set aside.
2On your cutting board ,cut up the waffles with a sharp knife 4 down and 4 across. Set aside.
3In a large bowl, whisk together all the ingredients except the eggo's, caramel topping and nuts. Mix well.
4Stir the eggo's into the batter. Let stand for 10 minutes.
Spoon carefully into the prepared baking dish.
5Bake for 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting.
6Serve warm and top with caramel sauce, whipped topping and nuts.
Note: Store uneaten portion covered in refrigerator, warm slightly in microwave for that just baked taste...enjoy!

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids