Pumpkin Pudding I Recipe - Allrecipes.com
Pumpkin Pudding I Recipe

Pumpkin Pudding I

Recipe by  

"A Pumpkin desert with a crumb topping. Serve it with whipped cream."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
  3. Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2012

Instead of individual spices, I used almost two teaspoons of pumpkin pie spice. I also added a teaspoon of pure vanilla extract to the "filling". I served this warm in bowls topped with Cool Whip. Very close to Paula Deen's Pumpkin Gooey Butter Cake only without the cream cheese. The "filling" is really sweet, though. This was a tasty dessert that I could make with items in my pantry. I think it gets better the more it sits......it must because my husband and I keep sneaking bites.

Most Helpful Critical Review
Nov 28, 2007

I had this recipe in my recipe box for a couple years, so I was excited to finally make it! Unfortunately, neither of us liked it. The pumpkin part had a strange texture and although the cake mix part was delicious, we only ate a little bit and it sat in the fridge for a while until I threw it away. Sorry!


23 Ratings

Oct 09, 2003

Just delicious! The fact that it's quick and easy is just a bonus!! Absolutely yummy! Certainly a 'must try'!!!

Nov 25, 2002

Canadian Thanksgiving (early October) has just passed. My traditional pie loving family thought thisalternative was wonderful!

Oct 22, 2008

Quick and easy to make and can serve more than a pie. Tastes good, but I think either more butter needs to be used for the topping or less cake mix because I had patches of the topping that were still dry after cooking which took away from the overall taste.

Jun 14, 2008

My son LOVED this dish! However, I used a Jiffy yellow cake mix, the small box. I would NOT even use a whole Duncan Hines cake mix, it would be TOO doughy. The Jiffy size works great. Also, I had no evaporated milk so I substituted 1 cup of sweetened condensed milk and diluted it in a little bit of warm water to an excellent consistency. THIS DESSERT IS TO DIE FOR!!

Dec 01, 2003

Fantastic Thanksgiving treat! Everyone loved this and it was simple to make. I used butter cake mix instead of the usual yellow cake and it was fabulous. Feeds a large group.

Nov 19, 2004

Don't try to replace the cake mix with pancake mix - who'd have known unless someone tried it once?


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 442 mg
  • 18%

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

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