Pumpkin Pudding I Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Pudding I Recipe). A Pumpkin desert with a crumb topping. Serve it with whipped cream.

Brief

Prep 20 mins

Cook: 35 mins

Additional: 15 mins

Total: 1hr10 mins

Servings: 15

Yield: 15 servings

Pumpkin Pudding I Recipe

Ingredients

1 (15 ounce) can pumpkin puree

2 eggs

beaten

1 cup packed brown sugar

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

2 teaspoons ground cinnamon

1 (12 fluid ounce) can evaporated milk

1 (18.25 ounce) package yellow cake mix

⅓ cup butter

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Nutritional Information

Pumpkin Pudding I Recipe

Servings Per Recipe:15

Calories: 295.2

% Daily Value *

Protein: 4.5g 9%

Carbohydrates: 46.5g 15%

Dietary Fiber: 1.4g 6%

Sugars: 32.7g

Fat: 10.8g 17%

Saturated Fat: 4.6g 23%

Cholesterol: 43.6mg 15%

Vitamin A Iu: 4638.6IU 93%

Niacin Equivalents: 1.8mg 14%

Vitamin B6: 0.1mg 5%

Vitamin C: 1.8mg 3%

Folate: 44.8mcg 11%

Calcium: 140mg 14%

Iron: 1.2mg 7%

Magnesium: 18.7mg 7%

Potassium: 195.3mg 6%

Sodium: 441.7mg 18%

Thiamin: 0.1mg 9%

Calories From Fat: 97

*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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