Pumpkin Pudding II recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

⅔ cup white sugar
3 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1 (29 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon pumpkin pie spice
½ (18.25 ounce) package spice cake mix
¼ cup margarine, melted
½ cup chopped walnuts

Nutrition Info

309.9 calories
carbohydrate: 39.8 g
cholesterol: 60.7 mg
fat: 14.6 g
fiber: 3.2 g
protein: 7.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 545.4 mg
sugar: 28.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

  2. Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.

  3. Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.

  4. Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.

Recipe Yield

10 to 12 servings

Recipe Note

This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies.

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