Banana Pumpkin Pudding Recipe

Name: Banana Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bananas; 1/2 cup brown sugar (packed); 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/4 teaspoon clove; 2 cups pumpkin puree (16 oz tin); 3 eggs; 1 cup evaporated milk; 3/4 cup whole milk; 1 cup whipped cream

Servings: persons

3 bananas
1/2 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon clove
2 cups pumpkin puree (16 oz tin)
3 eggs
1 cup evaporated milk
3/4 cup whole milk
1 cup whipped cream

1
Heat oven to 350 degrees F and butter a 1 1/2 quart casserole dish.
2
Peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas.
3
Mix together the brown sugar,salt, cinnamon, ginger, nutmeg and cloves.
4
Beat the spice mixture into the pureed pumpkin.
5
Beat together the eggs, evaporated milk& the whole milk.
6
Gradually stir the liquid into the pumpkin mixture, mix well.
7
Pour over the bananas into the casserole.
8
Bake for apprx 1 hour or until a knife comes out clean when inserted in the center Serve with a good dollop of whipped cream on top.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 bananas, 1/2 cup brown sugar (packed), 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and more.

Yes, Banana Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pumpkin Pudding

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