Best 3 Pumpkin Banana Pudding Recipes

In the realm of culinary delights, the combination of pumpkin and banana holds a special place, enticing taste buds with their symphony of flavors. With the changing seasons, as autumn's embrace paints leaves in vibrant hues and ushers in cooler temperatures, the desire for comforting and heartwarming dishes intensifies. Among these culinary treasures, pumpkin banana pudding emerges as a beacon of warmth and indulgence, a dessert that seamlessly blends the rich, earthy notes of pumpkin with the sweet, tropical essence of ripe bananas. As you embark on a culinary journey to discover the perfect pumpkin banana pudding recipe, let us guide you through the delectable nuances that await your palate.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA PUMPKIN PUDDING

Banana Pumpkin Pudding image

Make and share this Banana Pumpkin Pudding recipe from Food.com.

Provided by Bergy

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

Heat oven to 350 degrees F and butter a 1 1/2 quart casserole dish.
Peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas.
Mix together the brown sugar,salt, cinnamon, ginger, nutmeg and cloves.
Beat the spice mixture into the pureed pumpkin.
Beat together the eggs, evaporated milk& the whole milk.
Gradually stir the liquid into the pumpkin mixture, mix well.
Pour over the bananas into the casserole.
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.

BRULEED BANANA AND PUMPKIN RICE PUDDING

Bruleed Banana and Pumpkin Rice Pudding image

Just in time for the fall, this easy recipe for rice pudding includes that one ingredient I crave all year long: pumpkin! This quick rice pudding doesn't just taste great--it looks great, too, with its creamy not-to-sweet orange-colored rice, plump raisins and topping of caramelized bananas, aka bruléed bananas. It will make you look like a pro chef just in time for the holidays.

Provided by Food Network

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup short-grain white rice (I used sushi rice)
2 cups whole milk
1 cup canned unsweetened pure pumpkin puree
3/4 cup sugar
1/4 cup raisins
2 teaspoons pure vanilla extract
1 stick Mexican cinnamon
Pinch kosher salt
2 bananas, sliced into 1/4-inch rounds

Steps:

Combine the rice and 1 1/2 cups water in a medium microwave-safe bowl. Microwave on high until most of the water is absorbed and the rice is mostly cooked through but still has a bite to it, about 8 minutes.
Meanwhile, heat a medium saucepan over medium-high heat. Add the milk, pumpkin puree, 1/4 cup plus 2 tablespoons sugar, raisins, vanilla, cinnamon stick and salt. Let the mixture reach a steady simmer and maintain that steady simmer through completion of the recipe.
When the rice finishes cooking in the microwave, add it and any remaining liquid to the simmering milk mixture. Cook, stirring occasionally, until the rice is completely tender and the pudding thickens, 12 to 14 minutes. Slow, large bubbles will rise to the top towards the end of cooking.
Remove the saucepan from the heat, discard the cinnamon stick and divide the pudding between six 6-ounce broiler-proof ramekins. Refrigerate until completely cool, about 30 minutes. The pudding will continue to thicken as it cools.
When ready to serve, arrange a rack in the top position of the oven and heat the broiler on high (see Cook's Note).
Place a single layer of sliced bananas on top of each pudding. Evenly sprinkle 1 tablespoon of sugar over the top of each pudding. Broil until the sugar forms a hard, caramel layer, about 30 seconds, checking every 10 seconds. Serve.

PUMPKIN BANANA PUDDING

PUMPKIN BANANA PUDDING image

THIS IS A DIFFERENT WAY TO USE THAT PUMPKIN.SO YUMMY. SERVE IT WARM WITH WHIPPED CREAM.

Provided by theresa dibert

Categories Puddings

Time 1h10m

Number Of Ingredients 11

Ingredients

2 c cooked pumpkin
1 c mashed bananas
1/3 c dark brown sugar
1/4 c butter, melted
1/2 c light cream
1/2 c dairy sour cream
1 Tbsp grated orange peel
1/2 c orange juice
1/4 tsp salt
1/2 tsp pumpkin pie spice
4 eggs, separated

Steps:

1. IN A LARGE BOWL COMBINE PUMPKIN, BANANAS, SUGAR, BUTTER, CREAM,ORANGE JUICE AND PEEL,SALT, SPICE,AND EGG YOLKS. BEAT UNTIL WELL BLENDED.
2. BEAT EGG WHITES UNTIL STIFF NOT DRY. FOLD INTO MIXTURE.
3. POUR INTO A GREASED 2-QUART BAKING DISH. BAKE AT 350 FOR 1 HOUR AND 10 MINUTES.

Tips:

Use ripe bananas: Rip bananas are sweeter and have a more intense flavor, which will make your pudding richer and more delicious.
Don't overmix the batter: Overmixing the batter will make the pudding tough, so be careful not to overbeat the eggs and milk.
Bake the pudding until it is set: The pudding is done baking when a toothpick inserted into the center comes out clean.
Let the pudding cool before serving: The pudding will need to cool for at least 1 hour before serving, so that it has time to set and develop its full flavor.
Serve the pudding with your favorite toppings: Pumpkin banana pudding can be served with a variety of toppings, such as whipped cream, caramel sauce, or chopped nuts.

Conclusion:

Pumpkin banana pudding is a classic fall dessert that is easy to make and always a hit with family and friends. The combination of pumpkin and banana flavors is delicious, and the pudding is rich and creamy. This recipe is a great way to use up leftover pumpkin puree, and it is also a perfect dessert for potlucks and holiday gatherings.