Pumpkin Pudding Recipe

Pumpkin Pudding Recipe
Photo by: Taste of Home
Rating

100% would make again

For a fancy adaptation, turn it into filling for mini tarts or cream puffs. Because he's such a pumpkin pie fan, my husband can't wait for the holidays. To tide him over, I make this pudding all year long.—Tall Pines Farm, Gloria Jarrett, Loveland, Ohio

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  • 4-6 Servings
  • Prep/Total Time: 10 min.

Ingredients

  • 1-1/2 cups cold milk
  • 1 cup heavy whipping cream, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • Additional pumpkin pie spice for garnish
  • Gingersnaps, optional

Directions

  • In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes.
  • Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 249 calories, 17 g fat (10 g saturated fat), 63 mg cholesterol, 273 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Pumpkin Pudding published in Country Woman November/December 1997, p37

This dessert has all the flavors of pumpkin pie in a parfait.


VIDEO: Pumpkin Mousse Parfait

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Pumpkin Pudding Recipe

Pumpkin Pudding

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