Vanilla Pumpkin Pudding The Best Recipes

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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."

Ingredients :

2 cups pumpkin puree
1/2 cup white sugar
1/4 cup butter, softened
1/4 cup French vanilla-flavored coffee creamer, or to taste
3 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, or to taste
1/2 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 10M	Ready in : 55M

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until pudding is set, about 40 minutes.

Notes :

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.

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