Vanilla Pumpkin Pudding

Vanilla Pumpkin Pudding

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"I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring; it adds a nice touch."

Ingredients 55 m {{adjustedServings}} servings 133 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
  3. Bake in the preheated oven until pudding is set, about 40 minutes.
Tips & Tricks
Mrs. Sigg’s Fresh Pumpkin Pie

Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.

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This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.

Footnotes

  • Cook's Note:
  • The French vanilla creamer gives this that special taste. Feel free to cut back and substitute some milk if you like a more mild flavor. I use frozen fresh pumpkin puree, if using canned pumpkin add a little more milk to have a pancake batter consistency. Great anytime but particularly seasonal in the fall.
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Reviews 1

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Alex Bowen
1/6/2014

Threw this together tonight with the leftover pumpkin from the holidays and it is very good! Not too sweet or heavy. I actually threw a graham cracker crumble on top for the last 10 minutes in the oven and it is delicious:)