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Pumpkin Pudding

Contributed By: Valerie | See all of Valerie's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  50 Minutes
  8 Servings
This is a must-have for our Thanksgiving dinner. We serve it instead of the traditional sweet potato casserole.
2 Tablespoons stick margarine or butter
2 cups pumpkin (1 lb. can. Do not use pumpkin pie filling)
1 cup sugar
2 eggs
½ cup flour
1 teaspoon vanilla
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned evaporated milk
¼ cup sugar
½ teaspoon cinnamon
Heat oven to 375 degrees. Spray 2 ½ qt baking dish with non-stick spray.

Melt butter in baking dish. Mix the remaining pudding ingredients with an electric mixer just until blended, and pour into the dish.

Mix topping ingredients. Sprinkle on top of pumpkin mixture.

Bake for 30-40 minutes or until firm.

Date Added: 10/19/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carol Reviewed: 01/02/2013
I had a leftover can of pumpkin and I was looking for something lighter to use it on. This was perfect. I actually used a low calorie sweetener instead of sugar to save calories, and powdered sugar on top instead of regular sugar. It was great warm from the oven. Really different, light and unique. Yummy!
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