Pumpkin Pudding Ii Recipes

Steps:

• 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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
• Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
• Bake in the preheated oven until center is set, about 30 minutes.

Steps:

• In a large mixing bowl, combine the first seven ingredients.
• Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
• Cool in pan for 15 minutes before removing to a wire rack to cool completely.
• Serve with whipped cream or ice cream if desired.

Steps:

• Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
• Add milk and juice.
• Cook over medium heat, whisking continuously, until pudding is very thick.
• Reduce heat and whisk pudding a few seconds to remove any lumps.
• Divide among 8 dessert bowls.
• Cover with plastic wrap and refrigerate about 2 hours.