PUMPKIN PUDDING
This creamy pumpkin pudding recipe is easier than pie, but it's every bit as delicious. I like to serve it over a layer of toasted pecans for extra richness and crunch.
Provided by Jeanine Donofrio
Categories Dessert
Time 6h
Yield 4
Number Of Ingredients 16
Steps:
- Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
- To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
PUMPKIN PUDDING WITH CINNAMON COCONUT WHIPPED CREAM RECIPE - (4.3/5)
Provided by erinstargirl
Number Of Ingredients 9
Steps:
- Place the gelatin in the bottom of a small bowl. Cover the gelatin with water and let it bloom. Alternatively, you can mix it using a fork. In a saucepan, gradually warm the coconut milk over medium-low heat. Add the bloomed gelatin. Using a flat whisk, whisk until you can no longer see the gelatin. Remove from the heat. Place the pumpkin, raw honey or maple syrup, cinnamon, and cloves in a food processor fitted with a steel blade. Pulse until fully incorporated, scraping down the sides as needed. Add the coconut milk mixture to the food processor and pulse until everything is combined. Divide the pudding mixture among your dessert dishes, with room to spare with the topping. I used small ramekins for the kids and larger {relatively speaking} for adults. Chill in the fridge until set (20 minutes to an hour). Meanwhile you can prep the coconut whipped topping. Remove a chilled can of organic coconut milk from the fridge, open it with the can facing upside down, pour off the milk - there should be a good amount of solid "cream" at the top of the can. Scoop the thick cream out and place into a mixer bowl. Add raw honey or maple syrup and cinnamon. Whip for a few seconds. Resist any temptation to dive right into the bowl... When the pudding is set, add a nice dollop to the center of each ramekin and spread it evenly outward with the back of a teaspoon. Serve immediately or chill to let the topping set slightly.
PUMPKIN PUDDING
Pumpkin pudding is one of my favorite quick fall treats. It whips up in less than 2 minutes and requires no cooking or fancy ingredients!
Provided by April Woods
Categories Dessert
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the spices. Make sure to break up any clumps.
- Use an electric mixer to whip together pumpkin puree, vanilla, and sweetened condensed milk.
- Add spices while continuing to mix.
- Portion into individual bowls and top with whipped cream and cinnamon.
Nutrition Facts : Calories 98 kcal, ServingSize 1 serving
PUMPKIN PUDDING FROM SCRATCH
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
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
PUMPKIN BREAD PUDDING WITH CINNAMON WHIPPED CREAM
This pumpkin bread pudding is a new Thanksgiving favorite.
Provided by Vivi
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss bread cubes with 1 cup whipping cream and milk in a large bowl until all bread is moistened.
- Whisk together pumpkin puree, brown sugar, eggs, cinnamon, vanilla extract, and salt in another large bowl. Pour pumpkin mixture over bread cubes, add raisins, and mix until combined. Scoop mixture into 8 ramekins.
- Bake in the preheated oven until a knife inserted near the center of the pudding comes out clean, about 1 hour. Remove from the oven and allow to sit for at least 30 minutes.
- Meanwhile, beat 2 cups chilled whipping cream, sugar, and cinnamon in a glass or metal bowl with an electric mixer until soft peaks form.
- Serve puddings topped with cinnamon whipped cream.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 61.9 g, Cholesterol 186.7 mg, Fat 36.3 g, Fiber 2.8 g, Protein 8.9 g, SaturatedFat 21.9 g, Sodium 449.8 mg, Sugar 40.1 g
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