Pumpkin Pudding I

Pumpkin Pudding I

16

"A Pumpkin desert with a crumb topping. Serve it with whipped cream."

Ingredients

1 h 10 m servings 295 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
  3. Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.
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Reviews

16
  1. 23 Ratings

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Instead of individual spices, I used almost two teaspoons of pumpkin pie spice. I also added a teaspoon of pure vanilla extract to the "filling". I served this warm in bowls topped with Cool Whi...

Just delicious! The fact that it's quick and easy is just a bonus!! Absolutely yummy! Certainly a 'must try'!!!

Canadian Thanksgiving (early October) has just passed. My traditional pie loving family thought thisalternative was wonderful!