This recipe for Raspberry Pumpkin Puddings is perfect for pumpkin pie lovers.
You’ll love the soft, fluffy texture and a creamy, creamy, crunchy texture!
The perfect accompaniment to a pumpkin pie, this recipe is easy to make, but you’ll need a lot of ingredients for this easy dessert recipe.
To make these pumpkin pudding recipes, you’ll want to use a large pumpkin and a few ingredients that you can buy at the grocery store, such as sugar, flour, cinnamon, nutmeg, cloves, ginger, and a bit of vanilla extract.
You can buy this recipe in the U.S. and Canada.
For our recipe for a RaspBerry Pumpkin Pudnik, we used a large pumpkins, so we used 3 pounds of pumpkins and 1.5 pounds of pumpkin puree.
We used an apple cider vinegar that’s normally used for gingerbread, but if you’re allergic to ginger, you can substitute it for the vinegar.
You will need the following ingredients: 1 pound pumpkin purees (we used 3 lbs.
pumpkins) 1 teaspoon vanilla extract 1 tablespoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon salt 1 cup all-purpose flour 1 cup butter (butter is optional) 2 teaspoons apple cider (or other apple cider flavor) 1 cup sugar (if using) 1/2 cup all purpose vegetable oil 1/4 cup pumpkin pie filling (optional) 2 cups chopped pecans 1 teaspoon cinnamon pinch of salt (optional).
Make Pumpkin Purdles Recipe Make a delicious, creamy pumpkin pudding with these RaspBalls.
For this recipe, we combined the pumpkin pie spices with ginger and nutmeg.
To add in the pumpkin spice, add 2 teaspoons ginger powder and 2 teaspoons nutmeg powder.
You want the spices to be sweet enough to taste, but not overpowering.
Add in a little cinnamon and a little salt to taste.
Then, add in a bit more pumpkin pie seasoning to taste (you can substitute with another spice if you’d like).
Pour the mixture into your pie plate, and top it with a nice dollop of butter.
Make Rippling Pumpkin Puds Recipe You’ll need 2 pounds of mashed potatoes, 2 cups of pumpkin pie puree, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt.
You may want to add in some chopped pecs if you use them for your pumpkin pie.
For the pudding, mix the mashed potatoes with the pumpkin pureé and cinnamon.
You don’t need to cook the mashed potato, just let it sit for a couple of minutes.
When it’s done, add the pumpkin Puree and mix well.
Then add in 2 cups pumpkin pureed pie dough.
Then fill each pie plate with the pudding and top with a dollop more butter.
Bake in a 400 degree oven for 20-25 minutes.
Serve with whipped cream or whipped cream cheese.
Recipe Notes The pie crust is baked in the oven for at least 10 minutes, so it’s best to let the crust sit for atleast a few minutes before cutting.
Once it’s ready, remove the crust from the oven and cut into squares.
You won’t be able to use the edges of the crust to make puddings, so make sure to use as many pie-shaped squares as you can.
If you don’t have a pan that you have to cook in, you will need to cut the crust into 2 1/3 inch squares and then cut into 1 inch squares.
Nutrition Facts Rasp Berry Pumpkin Puffins with Cinnamon-Lime Pumpkin Pie Dough Amount Per Serving Calories 795 Calories from Fat 198 % Daily Value* Total Fat 21g 32% Saturated Fat 5g 30% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 133mg 31% Sodium 755mg 19% Potassium 697mg 16% Total Carbohydrates 36g 12% Dietary Fiber 6g 24% Sugars 5g Protein 16g 32 % Vitamin A 4.8% Vitamin C 7.5% Calcium 13.5 % Iron 13.4% * Percent Daily Values are based on a 2000 calorie diet.