Pumpkin Pudding II Recipe - Allrecipes.com
Pumpkin Pudding II Recipe

Pumpkin Pudding II

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"This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  2. Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
  3. Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
  4. Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
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Reviews More Reviews

Oct 25, 2003

My family loved this recipe. I will make it many times in the future.

 
Jan 09, 2007

Great and easy to "lighten up." I used Splenda, Egg Beaters, and fat-free evaporated milk. All the taste with none of the guilt!

 

9 Ratings

Dec 22, 2004

I made it for our park's Thanksgiving dinner instead of what everyone brings,it went over so well I am fixing it for our park Christmas dinner, topprd with cool whip.

 
Aug 29, 2012

I made this today and as my kids were eating it they were asking me to make it again. It is sort of like pumpkin pie but without the crust. The flavor was good but for my tastes I would add a little more pumpkin pie spice.

 
Apr 06, 2007

So delicious and easy! I served this as a side dish for Christmas, and everyone loved it. Some even at some more for dessert!

 

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Nutrition

  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 545 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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