In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkin Pecan Pudding
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- #6263
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
16 ounces solid pack pumpkin
12 ounces evaporated skim milk
1/3 cup brown sugar
2 large eggs
2 teaspoons pumpkin pie spice
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup pecans, chopped
directions
Place pumpkin, milk, (add enough water to equal 1-1/2 cups, if necessary), brown sugar, eggs, pumpkin pie spice, sugar, salt and vanilla in mixer bowl and mix at medium speed until smooth and creamy. Pour into an 8" square baking pan that has been sprayed with pan spray or greased with margarine.
Sprinkle pecans evenly over top of pudding. Bake at 325 degrees F (300 if are using a glass baking dish) for about 1 hour, or until a knife comes out clean from the center of the pudding. Cool to room temperature. Cut three by four.
added by
enigmatic1
nutrition data
111 calories, 4 grams fat, 16 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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