Pumpkin Pudding

Provided by: North Carolina Egg Association

Fall in love with made-from-scratch Pumpkin Pudding. It has spicy notes of cinnamon, ginger and nutmeg in every spoonful and is topped with fluffy whipped cream and nuts.

Serves 8
Total Time: 1 hour and 10 minutes

Preparation Time: 10-15 minutes
Cook/Bake Time: 50-55 minutes

Ingredients

1/3 cup chopped nuts
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
4 eggs
1 can (5 ounces) evaporated milk
1 can (15 ounces) pumpkin
Whipped cream garnish, optional
Additional chopped nuts for garnish, optional

Preparation

Preheat oven to 375°.

Directions

Six custard cups or an 8x8” square baking dish work equally well. Spray bakeware with non-stick cooking spray and spoon chopped nuts into bottom of baking dish or evenly divide between the custard cups.
In small bowl, combine sugar and the four spices.
Add sugar and spice mixture to blender with all remaining ingredients (sugar, cinnamon, ginger, nutmeg, allspice, eggs, evaporated milk, pumpkin).
Cover and blend at low speed for 1 minute, scraping down sides as necessary.
Divide mixture into custard cups or casserole dish over the nuts.
Bake 35-40 minutes for custard cups or 50-55 minutes for casserole, until knife inserted in center comes out clean.
Serve warm or cover and refrigerate until serving.
Garnish with whipped cream and nuts if desired.

Nutrition Information

Per serving: 1/8 of recipe

Calories: 140

Total fat: 7 g
Saturated fat: 2 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 2 g

Cholesterol: 98 mg
Sodium: 57 mg
Carbohydrates: 16 g
Fiber: 2 g
Sugar: 13 g
Protein: 6 g
Vitamin A: 376 mcg
Vitamin D: 0 mcg
Folate: 18 mcg
Choline: 81 mg
Calcium: 86 mg
Iron: 1 mg
Potassium: 112 mg

This recipe is a good source of choline and protein and an excellent source of vitamin A.

Tip

This pudding would also work well as a side dish, served with turkey, chicken or pork. Just leave off the whipped cream!