Pumpkin Pudding I

A Pumpkin desert with a crumb topping. Serve it with whipped cream.

Original recipe makes 15 servings

Ingredients

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
1/3 cup butter

  • PREP

    20 mins

  • COOK

    35 mins

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9×13 inch baking dish.
  3. 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.

Nutrition

Calories: 295 kcal
Carbohydrates: 46.5 g
Cholesterol: 47 mg
Fat: 10.8 g
Fiber: 1.4 g
Protein: 4.5 g
Sodium: 442 mg

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