Vanilla Pumpkin Pudding Recipe - Allrecipes.com
Vanilla Pumpkin Pudding Recipe
  • READY IN 55 mins

Vanilla Pumpkin Pudding

Recipe by  

"I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring; it adds a nice touch."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until pudding is set, about 40 minutes.
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Footnotes

  • Cook's Note:
  • The French vanilla creamer gives this that special taste. Feel free to cut back and substitute some milk if you like a more mild flavor. I use frozen fresh pumpkin puree, if using canned pumpkin add a little more milk to have a pancake batter consistency. Great anytime but particularly seasonal in the fall.
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Reviews More Reviews

Jan 06, 2014

Threw this together tonight with the leftover pumpkin from the holidays and it is very good! Not too sweet or heavy. I actually threw a graham cracker crumble on top for the last 10 minutes in the oven and it is delicious:)

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 290 mg
  • 12%

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

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