Reviewed: Nov. 19, 2008

My son-in-law says this is one of his favorite pumpkin desserts of all time. I baked this pudding in a casserole dish at the 425 degrees for 10 minutes and at 350 degrees for 50 minutes.

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Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 6, 2008

I used real pumpkin that was more watery than in the can, so I only used 1 C liquid (1/2 C cream and 1/2 C whole milk) and added an egg. I baked them in greased muffin tins, and this recipe made 12 when filled to the top of each cup. Thanks for the nice recipe.

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: Nov. 5, 2007

It was a great pudding but a little sweet. Maybe next time I'll use 1/3 to 1/2 less sugar. I also used Soy Cream instead of the milk and real pumpkin from a pie pumpkin and it turned out delicious. Thanks, D

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Reviewer:

Deanna

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Reviewed: Nov. 27, 2006

delicious- I cut it down to 1/2 for 2 of us and used 1 reg egg, because that is what I had on hand, instead of substitute egg------------ its a nice easy and tasty change from pumpkin pie!

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