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Vanilla Pumpkin Pudding


"I found directions online for cooking and freezing pumpkin after Halloween one year. I collected several pumpkins that did not get carved and cooked and froze a ton, hence the need for pumpkin recipes. I put this recipe together myself while in a creative mood one night. I am surprised I do not see more recipes using French vanilla coffee flavoring; it adds a nice touch."
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55 m servings 133 cals
Original recipe yields 10 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
  3. Bake in the preheated oven until pudding is set, about 40 minutes.


  • Cook's Note:
  • The French vanilla creamer gives this that special taste. Feel free to cut back and substitute some milk if you like a more mild flavor. I use frozen fresh pumpkin puree, if using canned pumpkin add a little more milk to have a pancake batter consistency. Great anytime but particularly seasonal in the fall.

Nutrition Facts

Per Serving: 133 calories; 6.9 g fat; 16 g carbohydrates; 2.5 g protein; 68 mg cholesterol; 290 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Threw this together tonight with the leftover pumpkin from the holidays and it is very good! Not too sweet or heavy. I actually threw a graham cracker crumble on top for the last 10 minutes in t...