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    You are in: Home / Dessert / Pumpkin Pudding (Budin De Calabaza) Recipe
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    Pumpkin Pudding (Budin De Calabaza)

    Average Rating:

    3 Total Reviews

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    • on April 13, 2011

      I wasn't really sure what to expect, but I really enjoyed this. It tasted like pumpkin pie filling minus the crust. I made a half recipe, using just 1 egg plus some ground flax (I ran out of eggs but the flax box says you can use it as a substitute). I also used Cool Whip instead of the rum topping. I did bake it an extra 10 just didn't seem done enough when the timer went off.

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    • on December 29, 2009

      Tagged in Everyday is a Holiday. I had to make this gluten/diary free, using rice flour, Earth Balance, rice milk and no whip. cream (so no rum). I used 3 jumbo eggs and some leftover pumpkin pie filling (I accidentally bought that instead of plain pumpkin). So I only added 1/2 C brown sugar. Not sure if it was all my changes, but it took 1 3/4 hours in my oven to firm up, but once cooled a bit (we ate it warm) it was yummy. I'm on my 2nd serving. Tastes like pumpkin pie without the crust.

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    • on June 22, 2009

      I'm always interested in finding new ways to serve pumpkin, especially when the recipe goes together as easily as this one did! However the closest I came to using the rum was to sub a rum flavoring for it! VERY, VERY TASTY, & a worthy candidate for serving during the end-of-year holidays! [Tagged, made & reviewed in Zaar Stars tag]

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    Nutritional Facts for Pumpkin Pudding (Budin De Calabaza)

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 242.1
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 6.9 g
    Cholesterol 126.3 mg
    Sodium 231.5 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 0.5 g
    Sugars 19.6 g
    Protein 5.7 g

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