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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 05, 2009

      I will never make this again!! It was so good. The day after I made it, I had it for breakfast and lunch!!. I added some granola and whipped cream on it. I don't even know why I did, it really did not need it one bit. I loved this. Thank you so much.

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    • on December 07, 2008

      Good and easy to make. I followed the recipe as written other then I used Splenda instead of sugar as that is all I buy. I thought it could have used more pumpkin pie spice though. I only had to cook mine three hours in my crock pot.

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    • on November 15, 2008

      Loved it, used fresh pumpkin. I felt it was a little odd texture so I whipped it really good with a spoon and refrigerated it. Hot it's divine, it's really good chilled after you whip it up some. I did it a second time, whipping in some cool whip, yum yum yum! It's really heavy once it cools. Soooo yummy

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    • on December 26, 2005

      I was leery, but it was so good. Will def make again.

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    • on November 28, 2003

      Tastes just like pumpkin pie but without the crust. So easy to make and doesn't involve a lot of time or messy clean up! I doubled the recipe and it still fit into my crockpot. My relatives loved it and I will be sure to make it again for our next family get together.

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    Nutritional Facts for Pumpkin Pudding

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.2
     
    Calories from Fat 62
    20%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.7 g
    13%
    Cholesterol 111.0 mg
    37%
    Sodium 241.7 mg
    10%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 1.0 g
    4%
    Sugars 41.2 g
    164%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    evaporated milk

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