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...

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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


Step 1 Direction Photo

1Preheat oven to 350^. Spray a 9x13 baking pan or 2 quart baking dish with non stick spray; set aside.

Step 2 Direction Photo

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.

Step 4 Direction Photo

4Stir the eggo's into the batter. Let stand for 10 minutes.
Spoon carefully into the prepared baking dish.

Step 5 Direction Photo

5Bake for 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting.

Step 6 Direction Photo

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