Pumpkin Corn Pudding Recipes

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PUMPKIN RICE PUDDING



Pumpkin Rice Pudding image

Provided by Ellie Krieger

Categories     dessert

Time 9h35m

Yield 8 servings

Number Of Ingredients 11

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Steps:

  • Preheat the oven to 375F.
  • Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
  • In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
  • While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Nutrition Facts : Calories 240, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 120 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams

PUMPKIN CORNBREAD



Pumpkin Cornbread image

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Provided by Martha Rose Shulman

Categories     breads, side dish

Time 2h

Yield 12 servings

Number Of Ingredients 11

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
  • Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
  • Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
  • Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
  • Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams

HEARTY CORN AND PUMPKIN SOUP



Hearty Corn and Pumpkin Soup image

A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.

Provided by Elizabeth Kerns VanderEsch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

⅓ cup olive oil
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and diced
9 cups chicken broth
5 small red potatoes, diced
1 ½ teaspoons salt
¼ teaspoon ground cloves
ground black pepper to taste
2 (16 ounce) cans pumpkin puree
1 (16 ounce) package frozen whole-kernel corn
½ cup whole milk
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
  • Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
  • Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
  • Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g

PUMPKIN-CORN PUDDING



Pumpkin-Corn Pudding image

Make and share this Pumpkin-Corn Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 3/4 cups crushed baked blue corn tortilla chips
3 large eggs
2 cups pumpkin puree
1 (4 ounce) can chopped mild green chilies
1 cup whole kernel corn (fresh or frozen)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
salt
fresh ground black pepper
hot pepper sauce
1 cup salsa
1 cup chopped fresh cilantro
1 avocado, peeled and sliced
1 ripe tomatoes, thinly sliced

Steps:

  • Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.
  • Layer the crushed tortilla chips in the bottom of the baking dish.
  • In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
  • Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
  • Spoon mixture into the baking dish; smooth it over the chips.
  • Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.

Nutrition Facts : Calories 216.8, Fat 11.9, SaturatedFat 2.4, Cholesterol 158.6, Sodium 923, Carbohydrate 23.3, Fiber 6.6, Sugar 6.2, Protein 9.1

PUMPKIN PUDDING



Pumpkin Pudding image

This recipe is from the "Eating Well" magazine, February/March 2006. This would be an excellent dish for Thanksgiving. If you love pumpkin pie...you will absolutely love this dish. Delicious!

Provided by SouthernBell2627

Categories     Dessert

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups canned pumpkin
2 large eggs
1/4 cup cornstarch
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 cups milk
2/3 cup orange juice

Steps:

  • Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
  • Add milk and juice.
  • Cook over medium heat, whisking continuously, until pudding is very thick.
  • Reduce heat and whisk pudding a few seconds to remove any lumps.
  • Divide among 8 dessert bowls.
  • Cover with plastic wrap and refrigerate about 2 hours.

Nutrition Facts : Calories 150.8, Fat 3.7, SaturatedFat 1.9, Cholesterol 61.4, Sodium 164.1, Carbohydrate 26.1, Fiber 1.5, Sugar 16.6, Protein 4.3

SOFT CORN PUDDING



Soft Corn Pudding image

Provided by Dena Kleiman

Categories     easy, quick, side dish

Time 25m

Yield 2 cups

Number Of Ingredients 10

2 cups milk
3 tablespoons pumpkin puree, fresh or canned, without sugar
1/2 teaspoon minced garlic
1/2 cup fresh or frozen corn kernels
Pinch allspice
3/8 cup stone ground cornmeal
Salt and freshly ground black pepper to taste
Pinch cayenne
1 tablespoon sweet butter
2 tablespoons finely sliced chives

Steps:

  • Put the milk, pumpkin puree, garlic, corn and allspice in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer and cook for 2 to 3 minutes.
  • Slowly add the cornmeal while stirring continually. Season with salt, pepper and cayenne. Stir in the butter. Set aside in a warm place.
  • Stir in chives before serving.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 392 milligrams, Sugar 7 grams, TransFat 0 grams

PUMPKIN CORN BREAD



Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

EASY PUMPKIN CORNBREAD



Easy Pumpkin Cornbread image

Nice fall recipe for pumpkins.

Provided by dlwings

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup milk
¼ cup white sugar
1 tablespoon butter
1 cup pumpkin puree
2 cups cornmeal
2 eggs, separated
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
  • Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
  • Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g

PUMPKIN CORN SOUP



Pumpkin Corn Soup image

Melissa Every of Tallmadge, Ohio writes, "My family loves this soup. It's great on cold winter nights with all the spices and color. It's definitely not your normal pumpkin soup!" Melissa loves to garnish this with fresh cilantro.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 12

1 large onion, chopped
1 medium sweet red pepper, chopped
2 tablespoons butter
2 cups fresh or frozen corn, thawed
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons chili powder
2 cans (14-1/2 ounces each) vegetable broth
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons lime juice

Steps:

  • In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 714mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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