Guiltfreepumpkinpudding Recipes

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VANILLA PUMPKIN PUDDING



Vanilla Pumpkin Pudding image

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.

Provided by Ev

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 8

2 cups pumpkin puree
½ cup white sugar
¼ cup butter, softened
¼ cup French vanilla-flavored coffee creamer, or to taste
3 eggs, beaten
½ teaspoon salt
½ teaspoon ground cinnamon, or to taste
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake in the preheated oven until pudding is set, about 40 minutes.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 16 g, Cholesterol 68 mg, Fat 6.9 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 289.8 mg, Sugar 13.5 g

PUMPKIN PUDDING FROM SCRATCH



Pumpkin Pudding from Scratch image

Pumpkin Pudding is easy to make from scratch in 15 minutes for a make ahead custard-like dessert recipe that tastes like pumpkin pie!

Provided by Elizabeth Lindemann

Categories     Dessert

Time 15m

Number Of Ingredients 10

3 cups whole milk (divided)
15 oz. canned pumpkin puree ((about 1 3/4 cups))
2 teaspoons pumpkin pie spice mix
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter (preferably salted)
whipped cream and crumbled gingersnap cookies (for garnish, optional)

Steps:

  • In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently.
  • Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more. Add the egg yolks (4) and whisk to combine until everything is very smooth.
  • Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously. Continue whisking until it's a smooth mixture. Then, gradually transfer the mixture back into the saucepan, whisking continuously.
  • Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes). Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.
  • Transfer the pudding to individual serving dishes or a small-medium bowl. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours). Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.

Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 50 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 152 mg, Sodium 193 mg, Fiber 2 g, Sugar 42 g

GHOSTLY PUMPKIN PUDDING



Ghostly Pumpkin Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 12h30m

Yield Serves 12

Number Of Ingredients 12

1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree
2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

Steps:

  • For pudding: Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
  • Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
  • Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
  • For topping: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
  • Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

Nutrition Facts : Calories 180 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 139 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 4 grams, Sugar 32 grams

QUICK PUMPKIN PUDDING



Quick Pumpkin Pudding image

Make this pumpkin pudding for a fast dessert that will satisfy a sweet craving or when unexpected company drops by. Can top with a tablespoon of whipped cream or yogurt and chopped nuts before serving, if desired.

Provided by misty

Categories     Fruits and Vegetables     Vegetables     Squash

Time 15m

Yield 4

Number Of Ingredients 4

1 ½ cups cold nonfat milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup pumpkin puree
½ teaspoon ground cinnamon

Steps:

  • Combine cold milk and pudding mix in a large bowl; beat with an electric mixer until well blended, about 2 minutes. Stir in pumpkin puree and cinnamon. Spoon into 4 individual serving bowls.
  • Refrigerate until set, about 10 minutes

Nutrition Facts : Calories 140.4 calories, Carbohydrate 31.9 g, Cholesterol 1.8 mg, Fat 0.4 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 529.2 mg, Sugar 24.4 g

LIBBY'S QUICK PUMPKIN PUDDING



Libby's Quick Pumpkin Pudding image

The source of this recipie is obvious from the ingredients listed! It IS quick and easy and a tasty way to incorporate the season's favorite gourd into everyday dinners with a flair.

Provided by Wineaux

Categories     Dessert

Time 18m

Yield 8 serving(s)

Number Of Ingredients 5

1 (5 1/8 ounce) package vanilla flavor instant pudding and pie filling mix, mix
1 (12 ounce) can Carnation Evaporated Milk
1 3/4 cups Libby's canned pumpkin
1 teaspoon pumpkin pie spice
whipped cream

Steps:

  • Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
  • Add pumpkin and pumpkin pie spice; mix well.
  • Spoon into dessert dishes.
  • Refrigerate for 10 minutes or until ready to serve.
  • Top with whipped cream.

Nutrition Facts : Calories 145, Fat 3.5, SaturatedFat 2.1, Cholesterol 12.4, Sodium 437.2, Carbohydrate 25.7, Fiber 1.6, Sugar 18.7, Protein 3.5

GUILT FREE PUMPKIN PUDDING



Guilt Free Pumpkin Pudding image

This is actually a pumpkin pie recipe that has been passed down over several generations. I love pumpkin pie but not the calories so omitted the pie crust, adjusted the type of milk used, and replaced the sugar for splenda. If you don't mind the extra calories just use heavy cream, and use 2/3 cup sugar instead of the splenda. I hope you enjoy this.

Provided by BJ from BC

Categories     Pie

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (8 ounce) can canned pumpkin
1 tablespoon flour
1/3 cup Splenda sugar substitute
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 egg (beaten)
2 cups skim milk (or fat-free)

Steps:

  • Preheat oven to 350 degrees.
  • In bowl add first six ingredients and stir or whisk together.
  • Add beaten egg and skim milk and continue to whisk until well blended.
  • Pour into baking dish (I usually spray the bowl first with either Pam or a canola based cooking spray).
  • Bake for one hour
  • Insert a clean knife and if it comes out clean then it is ready.
  • * extra good served with one little dab of whipped cream.

Nutrition Facts : Calories 102, Fat 1.8, SaturatedFat 0.7, Cholesterol 55.3, Sodium 232.2, Carbohydrate 14.1, Fiber 2.1, Sugar 2.2, Protein 7.4

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