Creamy Cinnamon Pumpkin Pudding Vegan Recipes

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PUMPKIN PUDDING II



Pumpkin Pudding II image

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.

Provided by Paula

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 11

Number Of Ingredients 11

⅔ cup white sugar
3 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1 (29 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon pumpkin pie spice
½ (18.25 ounce) package spice cake mix
¼ cup margarine, melted
½ cup chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 39.8 g, Cholesterol 60.7 mg, Fat 14.6 g, Fiber 3.2 g, Protein 7.2 g, SaturatedFat 4.2 g, Sodium 545.4 mg, Sugar 28.7 g

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