Pumpkin Pudding II5 Reviews
“This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies.” - by Paula
Original recipe yields 10 to 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
- Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
- Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
Amount Per Serving (11 total)
- 310 cal
- 14.6 g
- 39.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"My family loved this recipe. I will make it many times in the future...." See more"
"Great and easy to "lighten up." I used Splenda, Egg Beaters, and fat-free evaporated milk. All the taste with none of the guilt!..." See more"
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