Recipe by hembrees
"This recipe has been a side dish for all major holidays in my house for generations!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This tasted all right, but I am unlikely to make it again. I definitely think the cinnamon should be mixed into the pumpkin batter rather than sprinkled on top. I can also vouch that you need the entire two tablespoons. I personally think it could have used an extra egg and a larger pinch of baking soda - maybe one teaspoon instead of the one half I used.
I used almond milk because I didn't have evaporated milk. It was still good, but the evaporated milk would definitely be better, I'm sure. The custard is light with good flavor. The topping is a LOT of sugar, but don't cut it. It makes a crust on top. I love cinnamon, but my roommate doesn't. She preferred the custard without the top crust, but it's easily scooped off. Either way, we'll make it again.
I liked it but I would cut back on the sugar in the custard next time. The sugar in top is great and would make up for the lack of sugar inside.
This is a good basic recipe. I modified the recipe to make it dairy free and gluten free, and it was really tasty. I mixed the cinnamon into the filling and sprinkled just a couple tablespoons of sugar on top. No problems with it burning, as another commenter mentioned. Next time I will bake it a few minutes longer and use only 3/4 cup of sugar in the filling.
This is a very easy dessert to put together, and it actually tastes good. It ends up tasting like a crispy cinnamon toast topping over pumpkin pie. The problem is the appearance of this dessert. I had to cover the top with aluminum foil toward the end of the bake time to keep it from burning. The topping has a lot of cinnamon in it, so it is very dark, almost black, which detracts from the presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Baked Pumpkin Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 69
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the simple secret to surprisingly easy pumpkin bread pudding.
See an easy recipe for a light version of pumpkin flan.
These muffins are moist and tasty, and freeze well.