Easy Baked Pumpkin Pudding

Easy Baked Pumpkin Pudding

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

40 m servings 251 cals
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Original recipe yields 10 servings

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Nutrition

  • 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

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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.

Directions

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  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.

Footnotes

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

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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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 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 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 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...

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 was very easy , and it actually tastes good, I took the advised from suchaskirt, I made it with total 1/2 c of sugar.

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