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Nothing beats this creamy pudding for homemade pumpkin pie flavor. I can make this comforting pudding in the morning or even the night before and pop it in the refrigerator until supper. It's one of my family's favorite dessert.—Gloria Jarrett, Loveland, Ohio
This recipe is:
Quick
Nutritional 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.
Originally published as Pumpkin Pudding in Country Woman November/December 1997, p37
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Reviewed on Dec. 12, 2010 by lizabake
I loved this dessert it was perfect after a heavy holiday meal. I used the entire 15 oz can of pumpkin so there was no waste and added an extra dash of the pumpkin pie spice and a tablespoon of powedered sugar.
Reviewed on Mar. 11, 2010 by kjmannella
I found this recipe while looking for something to do with leftover canned pumpkin. I agree with the other review, it was a little bland at first. I added 2T of brown sugar and 1t of vanilla. I also made sweetened whipped cream by adding 1 1/2T of powered sugar and 1/4t of vanilla to the whipping cream. We really enjoyed it. This recipe makes 4 pretty large servings.
Reviewed on Nov. 26, 2009 by celliott
After combining the ingredients listed, I added some brown sugar, vanilla extract and cinnamon because it was a little bland. This is delicious, especially with ginger snaps. Keeper!
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