Pumpkin Pudding

Pumpkin Pudding

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Billie Neal


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


★★★★★ 1 vote

25 Min


  • 2 c
    canned or fresh pumpkin
  • 2 c
  • 1 c
    self rising flour, sifted
  • 3
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 2 1/2 c
    evaporated milk
  • 1 stick
    margarine, melted

How to Make Pumpkin Pudding


  1. Beat pumpkin until well blended.
  2. Add sugar and flour. Blend until smooth.
  3. Add eggs. Beat until fluffy.
  4. Add spices and milk.
  5. Stir in butter. Mix well.
  6. Pour into 9x13-inch pan.
  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

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