Pumpkin Pudding I recipe

All Recipes Fruits and Vegetables Vegetables Squash

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

Nutrition Info

295.2 calories
carbohydrate: 46.5 g
cholesterol: 43.6 mg
fat: 10.8 g
fiber: 1.4 g
protein: 4.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 441.7 mg
sugar: 32.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

15 servings

Recipe Note

A Pumpkin desert with a crumb topping. Serve it with whipped cream.

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