"The belly rules the mind."--Spanish Proverb

Non-Dairy Pumpkin Pudding Recipe

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This recipe for Non-Dairy Pumpkin Pudding, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hall
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 C. White Sugar
4 Eggs, beaten
2/3-1 C. Rice Milk
1-29oz. Can Pumpkin Puree
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Cloves
1/4 tsp. Pumpkin Pie Spice

Optional Topping:
1/2 Pkg. Spice Cake Mix
1/3-1/2 C. Earth Balance Natural Buttery Spread
1/2 C. Walnuts, chopped
Cinnamon

Directions:
Directions:
Blend ingredients together.
Pour into greased 9x13 baking dish.

Optional Topping:
Cut buttery spread into cake mix until coarse crumbs.
Spread over pumpkin mixture.
Sprinkle with nuts, small dashes of cinnamon, (and more dots of buttery spread if needed)

Bake at 350 for 60 minutes or until knife inserted comes out clean.

Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
I usually bake in a casserole dish which can lengthen baking time.

 

 

 

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