Vanilla Pumpkin Pudding recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 cups pumpkin puree
½ cup white sugar
¼ cup butter, softened
¼ cup French vanilla-flavored coffee creamer, or to taste
3 eggs, beaten
½ teaspoon salt
½ teaspoon ground cinnamon, or to taste
½ teaspoon vanilla extract

Nutrition Info

132.5 calories
carbohydrate: 16 g
cholesterol: 68 mg
fat: 6.9 g
fiber: 1.5 g
protein: 2.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 289.8 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined, pour into an 8x8-inch baking dish.

  3. Bake in the preheated oven until pudding is set, about 40 minutes.

Recipe Yield

10 servings

Recipe Note

I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring;it adds a nice touch.

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