Mommy’s Pumpkin Pudding that’s quick, easy and delicious!

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is typically cheaper.

Start by using a can of pumpkin puree (15 ounces).

Add a whole can of condensed milk to the mixture.

Pour in 1 cup of evaporated milk, adjusting as needed.

Melt 3/4 cup of butter and add it to the bowl.

Crack 4 room temperature eggs into a medium-sized bowl and beat them.

Combine the eggs and pumpkin puree until mixed well.

Add the melted butter and mix again.

Pour in the Mexican vanilla extract.

Add spices including cinnamon, nutmeg, and pumpkin spice to taste.

Add 1/2 cup of milk, adjusting for consistency.

Mix in 3/4 cup of flour, adding more if necessary.

Transfer the mixture to a greased 8 by 8 baking pan.

Bake in a preheated oven at 350°F for 35-40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens