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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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
20 Min

Ingredients

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

Step-By-Step

11 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.

2I 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