3 Microwave-Friendly Rich & Indulgent Pudding Recipes

3 Microwave-Friendly Rich & Indulgent Pudding Recipes

These recipes are great favorites of mine. Aside from the convenience of cooking it inside of my microwave, they’re also very easy to do. So if you’re worrying about what desserts to prepare for holiday seasons, worry no more!

Try out these 3 lovely & easy microwave pudding recipes below.

STEAMED PUMPKIN PUDDING
(for Thanksgiving)

1.5 cup flour
1/2 c brown sugar, firmly packed
1/2 c sugar
2 tsps baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 to 1/2 tsp ginger
1/2 tsp salt
1 c mashed pumpkin
2/3 cup buttermilk
1/3 cup oil (vegetable)
2 eggs, lightly beaten
Powdered sugar

Grease 6 cups microwave safe ring mold or Bundt pan. Mix all dry ingredients, except powdered sugar in a large bowl, mix well. In a separate bowl thoroughly mix pumpkin, buttermilk, oil and eggs. Add this to dry mixture, mix until thoroughly blended. Pour batter into ring pan.

In a large shallow dish pour in 1/2 inch boiling water. Place microwave safe rack in center of this dish. Place pan on rack and cover tightly with Saran Wrap or lid. Cook on high 10-11 minutes until tester comes out clean. Let stand 10 mins., turn out and dust with powdered sugar.

MICROWAVE PUMPKIN PIE PUDDING

1/4 tsp salt
2 c 2%PRCTG% reduced fat milk
3/4 c dark brown sugar or light brown sugar
2 large eggs
1/4 c cornstarch
1 c canned plain pumpkin

Whisk the two eggs into a 5 cup or larger microwave save bowl. Add in all the remaining ingredients then mix thoroughly. Microwave on high for 9 mins. or just until thick. The time may vary depending on your microwave. Spoon evenly into 6 six ounce custard cups, allow to get cool and chill it until set or eat it warm.

I like to substitute light brown sugar instead of the dark brown. I just like the taste better. Serves 6.

PEPPERMINT CHOCOLATE PUDDING PIE
(Christmas recipe, but you can make for any occasion)

2 c cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
HONEY MAID Graham Pie Crust
1 c JET-PUFFED Miniature Marshmallows
1 (8 oz) tub COOL WHIP Whipped Topping, thawed, divided
2 (1 oz) squares BAKER’S Semi-Sweet Baking Chocolate
1/4 c crushed candy canes

Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or just until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into pie crust. Top with marshmallows.

Gently stir 1-1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours. Meanwhile, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly.

Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.

Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration. Yield: 10 servings