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    You are in: Home / Recipes / Natural Pumpkin Pudding Recipe
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    Natural Pumpkin Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    cowbells27's Note:

    My mom used to make this instead of pumpkin pie in the fall. It has great pumpkin flavor, and is so quick and easy. You can use squash instead of pumpkin, just cook it and remove all seeds and strings, and grind it until very smooth in your food processor. Just use 15 oz. of squash instead of pumpkin then. Eveybody who has tried this loves it, even very picky children who won't eat veggies. My husband and I have been known to eat a double batch by ourselves for supper. High in carotene, vit.C and vit. E..

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    1. 1
      Sift together the dry ingredients.
    2. 2
      Mix in the liquid ingredients until smooth.
    3. 3
      Pour into a 9 x 9 cake pan and bake at 350 for 40 min., it won't be completely set, but do not overcook. Eat warm or cold.

    Ratings & Reviews:

    • on November 17, 2008


      I love this. It is good warm or cold. I followed the directions to a T. My son and I ate the first batch for lunch, and I just made the second for dsert for supper. I highly recomend this to anybody who likes pumpkin pie.

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    • on November 03, 2007


      This has it ALL over pie. Incredibly fast and easy to make, no trans fats (shortening in pie crust), lower in calories and every bit as delicious as a pumpkin pie - well almost. I did use 2tsp of my favorite Pumpkin Spice Pumpkin Spice for the seasoning - even faster. Great recipe, cowbells27.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Natural Pumpkin Pudding

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.6
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.9 g
    Cholesterol 109.1 mg
    Sodium 427.9 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 1.5 g
    Sugars 30.8 g
    Protein 10.7 g

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