Best Pumpkin Spiced Pudding Recipes

PUMPKIN SPICED PUDDING

Pumpkin Spiced Pudding image

Nothing beats this creamy pudding for homemade pumpkin pie flavor. I can make this comforting pudding in the morning or even the night before and pop it in the refrigerator until supper. It's one of my family's favorite dessert.-Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups cold milk
1 cup heavy whipping cream, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
Additional pumpkin pie spice for garnish
Gingersnaps, optional

Steps:

In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. , Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.

Nutrition Facts : Calories 249 calories, Fat 17g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN AND SPICED-CIDER PUDDING CAKE

Pumpkin and Spiced-Cider Pudding Cake image

Bring together the delicious combination of warm apple cider pudding and spiced pumpkin cake in this lavish dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 9

Number Of Ingredients 13

Ingredients

1 cup Gold Medal™ all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons vegetable oil
1/4 cup milk
1 1/2 cups refrigerated unfiltered fresh-pressed apple cider
1 tablespoon butter or margarine
1 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon pumpkin pie spice

Steps:

Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 59 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

SPICED PUMPKIN PUDDING DESSERT

Spiced Pumpkin Pudding Dessert image

I wanted to make a pumpkin coffee cake one night, but never found a recipe I liked the looks of. So, I made my own. It turned out to be more like a bread pudding, but it was a HUGE success! My dad ate 3 LARGE pieces!

Provided by Petra Weber @Puddleglum

Categories Puddings

Number Of Ingredients 19

Ingredients

CAKE
2 1/4 cup(s) all purpose flour
1 1/4 cup(s) brown sugar, firmly packed
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground nutmeg
1 teaspoon(s) ground cinnamon
2/3 cup(s) butter, softened
1 1/3 cup(s) milk
1 teaspoon(s) real vanilla
2 - eggs
1, 15oz can(s) mashed pumpkin
1/4 cup(s) chopped walnuts or pecans (optional)
CRUMB TOPPING
1 cup(s) brown sugar
1/3 cup(s) flour
1 teaspoon(s) cinnamon
5 tablespoon(s) butter, softened

Steps:

Cake: Preheat oven to 350*F. Mix together dry ingredients. Cut in butter, until it resembles course meal. In a separate bowl combine milk, pumpkin, eggs, and vanilla. Add liquid mixture to dry mixture. Mix until dry ingredients are wet. Spread in greased 9x13 pan.
Topping: Mix Dry ingredients. Cut in softened butter. Should be crumbly. If needed you can adjust the amounts of butter and flour sugar mixture to make it desired crumblyness. :P Sprinkle Crumb Topping on the cake. Sprinkle chopped walnuts. Bake for 40 minutes. Serve Warm. Refrigerate leftovers. Enjoy it with a nice hot cup of coffee!