Thursday, May 30, 2019

A Can Of Pumpkin

Photo: Joy of Cooking
At one time supermarkets only sold cans of pumpkin in autumn. Nowadays it's available all year around ... lowering the price! Pumpkin, a variety of squash, is loaded with vitamin A, a tiny bit of C and some iron. It can be used to make a delicious bread pudding, lighter than other recipes for bread pudding.

I tweaked the one below from a cooking show, Let's Dish. Not only does it have vitamin A from pumpkin, but antioxidants from blueberries, protein from milk, walnuts and eggs, and vitamin E from the eggs. Moreover, ginger has anti-inflammatory properties, which are good for your heart, arthritis and skin. Raisins add fiber. 

Pumpkin Bread Pudding


2 1/2 cups skim milk
15 oz. can of pumpkin 
1 cup brown sugar
3 large eggs
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/8 teaspoon salt
10 cups diced whole grain bread (about 15 slices)
1/2 cup walnut pieces
1/4 cup blueberries
1/4 cup raisins


1) In a large mixing bowl whisk together the skim milk, pumpkin, brown sugar, eggs, ginger, cinnamon, vanilla extract and salt.

2) Fold in the bread, walnuts, blueberries and raisins.

3) Let sit about 15 minutes, so the bread soaks up the liquids.

4) Pour into a baking pan and bake at 350 degrees F for 55 minutes. I use a 9" by 9" pan, but a larger 9" by 13" will work too. You can also cut the recipe in half to make less.

If you half the recipe, turn the other half of the can of pumpkin into a soup by adding milk, chicken (or beef) bouillon cubes, dried garlic, onion and fresh pepper to taste.

We are lucky to have the goodness of canned pumpkin all year around.

Bon AppΓ©tit!

You may also enjoy:
Go On A Skin Diet
A Dream Of A Pumpkin Cake  
Let's Talk: What's In Your Makeup bag?
Home Gyms: Save Time, Space And Money  


  1. Wow, that pudding sounds delicious, especially today when it is extremely cold here. Did you know we don't even have canned pumpkin here in regular supermarkets, although it would be around in some specialty shops. However, I cook fresh pumpkin as a vegetable as frequently as I serve carrots - which is a lot! I am thinking of making your pudding with pureed pumpkin next time we have guests - it looks like a hearty winter pudding to me.

    1. Oh, that would work great, Trish! (In a pinch I think so would applesauce or any other squash, that would be easy to boil and mash.) It is only in the last year or two, that pumpkin has become so popular here that I see cans of it in our supermarkets all year around. Years ago, you could only buy it around the holidays in November and December.

      I'm happy there's now a pumpkin "industry" here because it makes it plentiful and cheap. But you eat pumpkin fresh as the healthy vegetable that it is. How smart!

  2. Dearest Debbie,
    Indeed it is an all year goodness of Pumpkins and they are delicious for soup and so soft.
    For those that are allowed to enjoy sweets, your recipe is the ultimate.
    Hugs and happy Sunday!

    1. Thanks, Marietta! A little something for everybody on this blog. :)

      Enjoy your Sunday!