Easy Baked Pumpkin Pudding Recipe - Allrecipes.com
Easy Baked Pumpkin Pudding Recipe
  • READY IN 40 mins

Easy Baked Pumpkin Pudding

Recipe by  

"This recipe has been a side dish for all major holidays in my house for generations!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
  2. Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
  3. Bake in the preheated oven until center is set, about 30 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Oct 13, 2013

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.

Oct 12, 2013

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.


5 Ratings

Nov 23, 2014

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.

Dec 04, 2013

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.

Nov 02, 2013

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.


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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