Thanksgiving Pumpkin Pudding
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Serves10 (servings)
SWAP ScoreWhat's this?
Ingredients
- 3/4 cup granulated sugar
- 1½ tsp pumpkin pie spice use 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp ginger if you do not have pumpkin pie spice
- ½ tsp salt
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
Directions
- Heat the oven to 350°F.
- In a small bowl, mix the sugar, pumpkin pie spice, and salt.
- In a larger bowl, beat the eggs to blend. Stir in the pumpkin puree and sugar-spice mixture.
- Gradually stir in the evaporated milk.
- Pour into glass or ceramic baking dish (9x13 in). Bake for 50 minutes and check the center with a butter knife. If the knife does not come out clean, you may need to continue baking the pudding for another 10-15 minutes.
- Once the pudding is baked, take out of the oven and let rest until room temperature. Refrigerate for 3 hours or overnight. Serve with whipped cream if desired!
Recipe Tips
This recipe can be made the day before Thanksgiving! If using a ceramic dish instead of glass, the pudding might bake for at least 60 minutes or longer. If using a metal baking dish, start checking the pudding after 30 minutes.
Nutrition Facts
Thanksgiving Pumpkin Pudding
Amount Per Serving
Calories 137
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 48mg
16%
Sodium 172mg
7%
Potassium 215mg
6%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 20g
Protein 4g
8%
Vitamin A
135%
Vitamin C
4%
Vitamin D0%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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