Pumpkin Spiced Pudding Recipes

PUMPKIN SPICED PUDDING

Steps:

• In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. , Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.

PUMPKIN PIE PUDDING

Steps:

• Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
• Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

MINI PUMPKIN SPICE LATTE PUDDINGS

Steps:

• Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
• While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.

SPICED PUMPKIN PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter a 1 1/2-quart baking dish.
• Combine all ingredients in a large mixing bowl and whisk or beat on low speed until blended.
• Pour the pumpkin pudding mixture into the prepared baking dish.
• Place the baking dish in a larger pan and add boiling water to a depth of about 1 inch.
• Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.
• Serve with sweetened whipped cream and cinnamon sugar or chopped pecans for sprinkling, if desired. You Might Also Like

PUMPKIN SPICE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss bread cubes and butter together in a bowl and transfer to an 8-inch square baking pan.
• Whisk milk, pumpkin puree, sugar, egg, egg yolks, and pumpkin pie spice together in a bowl until well mixed. Pour over the bread mixture. Let soak for 5 to 10 minutes.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.

MY FAVORITE SUGAR-FREE PUMPKIN SPICE PUDDING

Steps:

• Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.

NO-BAKE PUMPKIN SPICE LAYERED DESSERT

Steps:

• Mix graham crumbs and butter; press onto bottom of 13x9-inch dish.
• Whisk pumpkin, 1 pkg. pudding mix and spice in large bowl until blended. Stir in 2 cups COOL WHIP; spread over crust.
• Beat remaining pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min.; spread over pudding layer in dish. Cover with remaining COOL WHIP. Refrigerate 4 hours.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.

PUMPKIN AND SPICE BREAD PUDDING

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.
• In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon. Serve with warm bread pudding.

PUMPKIN SPICE PUDDING SHOTS RECIPE - (3.6/5)

Steps:

• Whisk milk and pudding. Add Captain Morgan. Whisk until smooth. Fold in gradually Cool Whip. Refrigerate until ready to use. Serve with Readi Whip.

PUMPKIN SPICE PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, pudding mix, baking soda, pumpkin pie spice, and salt in a bowl.
• Combine butter, pumpkin, white sugar, and brown sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs, honey, and vanilla extract until incorporated. Mix in the dry ingredients slowly, being careful not to overmix. Stir in the white chocolate chips and pumpkin spice-flavored candies by hand. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are browned and set, about 10 minutes. Cool on the baking sheets for 3 to 4 minutes before removing to a wire rack to cool completely.

EASY PUMPKIN SPICE PUDDING PIE

Steps:

• Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.