Recipes Desserts Custards and Puddings Pumpkin Pudding I 4.2 (25) 18 Reviews 2 Photos A Pumpkin desert with a crumb topping. Serve it with whipped cream. Submitted by Metha Updated on July 14, 2022 Save Rate Print Share Trending Videos Close this video player Prep Time: 20 mins Cook Time: 35 mins Additional Time: 15 mins Total Time: 1 hr 10 mins Servings: 15 Yield: 15 servings Jump to Nutrition Facts Ingredients 1 (15 ounce) can pumpkin puree 2 eggs, beaten 1 cup packed brown sugar ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon ground nutmeg 2 teaspoons ground cinnamon 1 (12 fluid ounce) can evaporated milk 1 (18.25 ounce) package yellow cake mix ⅓ cup butter Directions Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish. Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve. I Made It Print Nutrition Facts (per serving) 295 Calories 11g Fat 47g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 295 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 23% Cholesterol 44mg 15% Sodium 442mg 19% Total Carbohydrate 47g 17% Dietary Fiber 1g 5% Total Sugars 33g Protein 5g 9% Vitamin C 2mg 2% Calcium 140mg 11% Iron 1mg 7% Potassium 195mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved