Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Friday, November 8, 2013

Baked Pumpkin Pudding Dessert Recipe

Baked Pumpkin Pudding with Whipped Topping
The Thanksgiving and Christmas holidays are quickly approaching and even though they are not here just yet, we were craving some delicious pumpkin flavored desserts. Years ago my grandmother gave me her recipe for baked pumpkin pudding and I have been making it ever since. Today, I wanted to share her recipe with all of you. This recipe will make 4 servings. You can double the ingredients to make larger batches.

Baked Pumpkin Pudding Dessert Recipe

nonstick vegetable spray
4 stoneware ramekins
1 1/4 cups pumpkin puree
1/2 cup cold milk
1/3 cup brown sugar
2 egg whites, lightly beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
3 1/2 tablespoons rolled oats (quick oats oatmeal)
2 teaspoons brown sugar
1 teaspoon butter, softened
additional ground cinnamon
1 tub frozen whipped topping, thawed

Preheat oven to 350 degrees F. Spray four ramekins with nonstick vegetable cooking spray and set aside. In a large mixing bowl mix together the pumpkin puree, cold milk, brown sugar, beaten egg whites, ground cinnamon and pumpkin pie spice with an electric mixer on the low setting, just until ingredients are combined. Pour batter into ramekins filling each one 3/4 of the way full.

In a separate medium sized mixing bowl combine together the rolled oats, brown sugar and softened butter until crumbly in texture. Sprinkle this topping on top of each pumpkin pudding in the ramekins. Sprinkle additional ground cinnamon on top.

Fill a 9" by 13" glass baking dish halfway with hot water. Place filled ramekins into the baking dish with the water. Place baking dish into a preheated hot oven and bake for 25 to 30 minutes or until centers are done. Remove and let cool to room temperature.
Baked Pumpkin Pudding
You can serve the pumpkin pudding directly in the ramekin or spoon it out onto a dish. Top with a big spoonful of whipped topping. Serve immediately. Refrigerate any leftovers. They will keep in the refrigerator for up to 3 days. However, they taste the best if you eat them within 24 hours after making them.

Note: You can print out this recipe by clicking on the "share button" located at the bottom of this post and then click on the print button. A new window will open up and then click print. It will print out just this recipe. It's one of our favorite pumpkin recipes during this time of the year. Enjoy!

1 comment:

L Lyman said...

This looks tasty! Thank you for sharing! My family loves pumpkin, so we will have to try this one.