Pumpkin Nog (kid friendly & egg-free)

Pumpkin Nog (kid friendly & egg-free) is a gluten free and lacto ovo vegetarian recipe with 3 servings. One serving contains 558 calories, 9g of protein, and 23g of fat. For $2.27 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 10 minutes. This recipe is liked by 10 foodies and cooks. It is brought to you by Creme de la Crumb. A few people really liked this side dish. Head to the store and pick up caramel sauce, whipping cream, vanillan extract, and a few other things to make it today. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Kid-Friendly Pumpkin Steamers, Egg Nog Creme Brulee – Low Carb and Gluten-Free, and Gluten-Free Pumpkin Nog Bread.

Servings: 3

Preparation duration: 10 minutes

 

Ingredients:

Optional sugar free caramel sauce (for serving)

2½ cups fat free milk

2 teaspoons ground cinnamon

¼ teaspoon ground ginger

½ teaspoon ground nutmeg

5 tablespoons sugar free instant vanilla pudding mix

4 tablespoons real maple syrup

½ teaspoon pumpkin pie spice, plus more for serving if desired

¼ cup pumpkin purée

1 teaspoon vanilla extract

¾ cup canned light whipping cream

Equipment:

food processor

blender

sauce pan

Cooking instruction summary:

Combine milk, maple syrup, pumpkin pure, vanilla, cinnamon, nutmeg, pumpkin pie spice, and ginger in a blender or food processor and pulse until smooth.Stir in instant vanilla pudding. Cover and chill until thickened slightly.Serve immediately, cold, or transfer to a sauce pan and heat until hot throughout. Top with cup whipped cream and, if desired, 1 tablespoon caramel sauce. Garnish with additional pumpkin pie spice for serving and serve.

 

Step by step:


1. Combine milk, maple syrup, pumpkin pure, vanilla, cinnamon, nutmeg, pumpkin pie spice, and ginger in a blender or food processor and pulse until smooth.Stir in instant vanilla pudding. Cover and chill until thickened slightly.

2. Serve immediately, cold, or transfer to a sauce pan and heat until hot throughout. Top with cup whipped cream and, if desired, 1 tablespoon caramel sauce.

3. Garnish with additional pumpkin pie spice for serving and serve.


Nutrition Information:

Quickview
558k Calories
9g Protein
22g Total Fat
82g Carbs
10% Health Score
Limit These
Calories
558k
28%

Fat
22g
35%

  Saturated Fat
14g
88%

Carbohydrates
82g
28%

  Sugar
46g
52%

Cholesterol
86mg
29%

Sodium
408mg
18%

Alcohol
0.46g
3%

Get Enough Of These
Protein
9g
18%

Vitamin A
4509IU
90%

Manganese
1mg
51%

Vitamin B2
0.83mg
49%

Calcium
361mg
36%

Phosphorus
271mg
27%

Vitamin B12
1µg
19%

Vitamin D
2µg
19%

Potassium
517mg
15%

Magnesium
42mg
11%

Vitamin B5
1mg
10%

Selenium
7µg
10%

Zinc
1mg
9%

Vitamin B1
0.13mg
9%

Fiber
1g
8%

Vitamin E
0.9mg
6%

Vitamin B6
0.11mg
6%

Vitamin K
5µg
5%

Folate
16µg
4%

Iron
0.71mg
4%

Copper
0.08mg
4%

Vitamin B3
0.38mg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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