Pumpkin Pudding Recipe

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I love pumpkin, and this recipegiven to me by my mother—takes only minutes to make! I consider it a harvest pudding...perfect for the fall and the holidays.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:9-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 9-12 servings

Ingredients

  • 1 cup solid-pack pumpkin
  • 1 tablespoon molasses
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup heavy whipping cream, whipped
  • Additional whipped cream, optional
  • Additional ground cinnamon, optional

Nutritional Facts

1 serving (1/2 cup) equals 95 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 183 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a bowl, combine pumpkin, molasses and spices. Gradually add milk. Add pudding mix; beat slowly with an electric mixer until thick, about 1 minute. Fold in whipped cream.
  2. Pour into a serving bowl or individual serving dishes. Chill for 1 hour. If desired, top each serving with a dollop of whipped cream and a sprinkle of cinnamon. Yield: 9-12 servings.
Originally published as Pumpkin Pudding in Grandma's Great Desserts Cookbook 1992, p94

Nutritional Facts

1 serving (1/2 cup) equals 95 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 183 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

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