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Thanksgiving Pumpkin Pudding

Servings

10servings

Ingredients

3/4cup granulated sugar
1½tsp pumpkin pie spiceuse 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp ginger if you do not have pumpkin pie spice
½tsp salt
2large eggs
1 (15-ounce)can pumpkin puree
1 (12-ounce)can evaporated milk

Instructions

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 (9×13 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 Notes

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.