Pumpkin Pudding II Recipe
This is my mother's recipe, and it was a hit with my family. When there isn't enough time to create pies, it stands in for pumpkin pies.
Servings Per Recipe: 11 | Calories: 309.9
Ingredients:
- 3 eggs, beaten
- ½ (18.25 ounce) package spice cake mix
- ¼ teaspoon pumpkin pie spice
- 1 (12 fluid ounce) can evaporated milk
- ½ cup chopped walnuts
- 1 (29 ounce) can canned pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ cup margarine, melted
- ⅔ cup white sugar
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Directions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees C). One 9x13 inch baking dish should be greased.
- Combine the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove, and pie spice in a large mixing bowl. Pour the mixture into a baking dish.
- Cover pumpkin mixture with dry cake mix. Cinnamon, margarine, and chopped nuts are sprinkled on top.
- Preheat oven to 350°F and bake for 60 minutes, or until knife inserted in center comes out clean. If desired, top with whipped cream.
Nutrition Facts:
| Nutritions | Facts | Thiamin | 0.1mg | Magnesium | 35.7mg | Cholesterol | 60.7mg | Calories From Fat | 131.7 | Saturated Fat | 4.2g | Folate | 23.4mcg | Carbohydrates | 39.8g | Vitamin B6 | 0.1mg | Sugars | 28.7g | Vitamin C | 3.9mg | Dietary Fiber | 3.2g | Vitamin A Iu | 11817.8IU | Iron | 1.9mg | Calcium | 138.1mg | Protein | 7.2g | Potassium | 330.8mg | Sodium | 545.4mg | Fat | 14.6g | Niacin Equivalents | 1.6mg |
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