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Pumpkin Pudding

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Ingredients
  Pumpkin puree 4 Cup (64 tbs)
  Honey 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Ground cinnamon 2 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Cornstarch 2 Tablespoon
  Skim milk 1 1⁄2 Cup (24 tbs), divided
Directions

Preheat oven to 350°F.
In a large ovenproof bowl, beat together pumpkin and honey.
Beat in eggs, and then stir in spices.
Dissolve cornstarch in 1/2 cup milk.
Beat cornstarch mixture and 1 cup milk into pumpkin.
Bake on middle shelf of oven for 1 hour and 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1067 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 5.7 g28.5%

Trans Fat 0 g

Cholesterol 429.9 mg143.3%

Sodium 380.2 mg15.8%

Total Carbohydrates 221 g73.5%

Dietary Fiber 36.6 g146.3%

Sugars 133.9 g

Protein 36 g72.8%

Vitamin A 3062.1% Vitamin C 77.8%

Calcium 88.9% Iron 96.9%

*Based on a 2000 Calorie diet

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Pumpkin Pudding Recipe