Easy Baked Pumpkin Pudding

Easy Baked Pumpkin Pudding

Made  times
hembrees 0

"This recipe has been a side dish for all major holidays in my house for generations!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 10 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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



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 th...

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...

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 o...

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....

From around the web