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."
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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