Vanilla Pumpkin Pudding Recipes

VANILLA PUMPKIN PUDDING

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.

WARM PUMPKIN STICKY TOFFEE PUDDING WITH VANILLA CREAM

Steps:

• Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick.
• Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined.
• Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
• Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.
• In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
• Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.

QUICK PUMPKIN PUDDING

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

PUMPKIN PIE PUDDING

Steps:

• Stir milk and instant pudding together until smooth.
• Stir in pumpkin and pumpkin pie spice until smooth.
• Serve, or chill and then serve.

PUMPKIN YOGURT PUDDING

Steps:

• Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.

DELICIOUS PUMPKIN BREAD

Steps:

• In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. , Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.

VANILLA PUMPKIN DIP

Steps:

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and
• pumpkin pie spice. Fold in the thawed topping. Chill in the
• refrigerator until serving.
• Serve with Graham crackers, Apples, pound cake, or anything that sounds good!