Easy Baked Pumpkin Pudding Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: Dec. 4, 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.
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Reviewed: Nov. 2, 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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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Olive Branch, Mississippi, USA
Reviewed: 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.
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Reviewed: 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.
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