Pumpkin Pudding

1
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 !

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
10 Min
Cook:
20 Min

Ingredients

How to Make Pumpkin Pudding

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 !

Printable Recipe Card

About Pumpkin Pudding

Course/Dish: Pies Puddings
Dietary Needs: Vegetarian



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