Pumpkin Pudding I

Pumpkin Pudding I

16

"A Pumpkin desert with a crumb topping. Serve it with whipped cream."
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Ingredients

1 h 10 m servings 295 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
  3. Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

Reviews

16
  1. 23 Ratings

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Most helpful positive review

Instead of individual spices, I used almost two teaspoons of pumpkin pie spice. I also added a teaspoon of pure vanilla extract to the "filling". I served this warm in bowls topped with Cool Whi...

Most helpful critical review

I had this recipe in my recipe box for a couple years, so I was excited to finally make it! Unfortunately, neither of us liked it. The pumpkin part had a strange texture and although the cake ...

Instead of individual spices, I used almost two teaspoons of pumpkin pie spice. I also added a teaspoon of pure vanilla extract to the "filling". I served this warm in bowls topped with Cool Whi...

Just delicious! The fact that it's quick and easy is just a bonus!! Absolutely yummy! Certainly a 'must try'!!!

Canadian Thanksgiving (early October) has just passed. My traditional pie loving family thought thisalternative was wonderful!

Quick and easy to make and can serve more than a pie. Tastes good, but I think either more butter needs to be used for the topping or less cake mix because I had patches of the topping that wer...

My son LOVED this dish! However, I used a Jiffy yellow cake mix, the small box. I would NOT even use a whole Duncan Hines cake mix, it would be TOO doughy. The Jiffy size works great. Also, I ha...

Fantastic Thanksgiving treat! Everyone loved this and it was simple to make. I used butter cake mix instead of the usual yellow cake and it was fabulous. Feeds a large group.

Don't try to replace the cake mix with pancake mix - who'd have known unless someone tried it once?

Even my brother-in-law, who normally doesn't eat pumpkin, loved this one!