pumpkin pudding

Name: Pumpkin Pudding
Cook time: 25 min
Yield: 16
Ingredients: 2 cup(s) canned or fresh pumpkin; 2 cup(s) sugar; 1 cup(s) self rising flour, sifted; 3 - eggs; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1 teaspoon(s) vanilla; 2 1/2 cup(s) evaporated milk; 1 stick(s) margarine, melted

(1 RATING)

40 Pinches

Billie Neal

Malden, MO

Updated on Oct 28, 2012

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy. I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook

Rate

No Image

prep time

cook time 25 Min

method ---

yield 16-20 serving(s)

Ingredients

2 cups canned or fresh pumpkin
2 cups sugar
1 cup self rising flour, sifted
3 - eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 cups evaporated milk
1 stick margarine, melted

How To Make pumpkin pudding

Step 1

Beat pumpkin until well blended.

Step 2

Add sugar and flour. Blend until smooth.
Step 3

Add eggs. Beat until fluffy.
Step 4

Add spices and milk.
Step 5

Stir in butter. Mix well.
Step 6

Pour into 9x13-inch pan.
Step 7

Bake in 450-degree oven for 20 to 25 minutes or until lightly browned. Mrs. G. F. Carter, VP Shelby Church of God LWWB Shelby, North Carolina
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes