Pumpkin Pudding

Angela Gray

By
@angiemath

This taste just like pumpkin pie without the crust ! It is one of my all time favorites and comes from a pumpkin recipe booklet. Easy and sooo good !


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

20 Min

Ingredients

see below, easier for me to type in or scan !

Directions Step-By-Step

1
1 can (15 ounces) pumpkin puree
3/4 cup light brown sugar, packed
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups half-and-half or light cream

Preparation:
Butter or spray 6-8 ( depending on size)ramekins or 1 1/2 quart casserole dish. Heat oven to 350°.

In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
2
I love to serve this in pretty individual ramekins but you bake in a 1 1/2 quart casserole. Either way it is so spectacular everyone will think you fussed !
3
* I have used evaporated milk in a pinch and it turns out just as good almost !

About this Recipe

Course/Dish: Pies, Puddings
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy