Does anyone know where I can buy Pumpkin Pudding? and if not if anyone has a recipe as to how to make it?

Answer 1

Here you go. I love pumpkin and we have it all the time.

Quick Easy Pumpkin Pudding

1 (6-ounce) package vanilla instant pudding and pie filling mix
1 (12-ounce) can evaporated milk (1 1/2 cups)
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
1 pint whipping cream, whipped to soft peaks

1. Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped cream.

Not so quick more time to make but MUCH more delicious
Pumpkin Pudding

1 cup pumpkin
1/2 cup sugar
2 Tablespoons molasses
2 eggs
2 cups bread or cake crumbs ( I use cake, can use old doughnuts, cinnamon buns, or other breads)
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 cup raisins

Mix ingredients together. Divide among 4 greased custard cups. Place in pan of boiling water, to the middle of the custard cups. Cover with foil. Bake at 375 degrees for 1-1/2 hours. Cool and remove from dishes. Reheat and serve.

Answer 2

pumpkin pudding

20 min 20 min prep

1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups evaporated milk
1 3/4 cups pumpkin puree
1 teaspoon pumpkin pie spice
whipped cream


Beat pudding and milk in large bowl.
Refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice, mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes.
Top with whipped cream.

Answer 3

yes canned pumpkin is available year round. Try this pumpkin pie recipe. it's vegan but pretty good: Ingredients For the crust 1/2 cup unbleached all-purpose flour 1/4 tsp. salt 1 tbsp. ice water 1/4 cup chilled margarine, cut into pieces For the filling 1 cup canned pumpkin puree 1 cup firm tofu 1/3 cup sugar 1/2 tsp. cinnamon 1/4 tsp. ginger 1/2 tbsp. cornstarch pinch of allspice and nutmeg Preparation •Make the crust by blending flour, salt and margarine in a food processor with short pulses until the mixture turns into coarse crumbs. Add water through the feed tube (while the machine is still running) and continue blending until it forms a dough. •Remove the dough from the food processor, flatten it slightly and wrap in a plastic wrap. Refrigerate for at least an hour. •Blend pumpkin and tofu in a food processor until well blended. Add sugar, cinnamon, ginger, allspice, nutmeg and cornstarch. Continue blending until smooth. •Roll out the dough on a floured surface. Fit it into a 5-inch pie pan. •Pour the filling into the crust. •Bake in a preheated 375-degree oven for about 45 - 50 minutes or until firm.