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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 |
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- 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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