How to Make Pumpkin Pudding II - A Step-by-Step Guide

There's something about the arrival of fall that just makes us crave all things pumpkin. And what better way to satisfy those cravings than with a warm, creamy, and indulgent pumpkin pudding? This Pumpkin Pudding II recipe takes the classic fall flavor to the next level, with a luscious and velvety texture that truly embodies the essence of the season.

Whether you're hosting a dinner party, celebrating a special occasion, or simply wanting to treat yourself to a comforting dessert, th...

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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

Information

  • Servings: 11
  • Yield: 10 to 12 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
  • Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
  • Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
  • Nutrition

    310 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 61mg
    • Sodium: 545mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 3g
    • Total Sugars: 29g
    • Protein: 7g
    • Vitamin C: 4mg
    • Calcium: 138mg
    • Iron: 2mg
    • Potassium: 331mg