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
- â…” 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 |
