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Pumpkin Pudding

User Rating 5 Star Rating (2 Reviews)


pumpkin pudding

Pumpkin Pudding

Photo: Diana Rattray
This amazing pumpkin pudding is like a pumpkin pie without the crust. Enjoy this pumpkin pudding with a dollop of whipped cream and a sprinkling of cinnamon sugar.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup light brown sugar, packed
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, slightly beaten
  • 1 3/4 cups half-and-half or light cream


Butter a 1 1/2-quart casserole. Heat oven to 350°.

In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent recipe, Member schmegegy

I have been looking for a recipe for pumpkin pudding that I could alter to fit lo-cal eating. This one is perfect. I used 1/2 no cal brown sugar. I substituted no fat half and half for 1/2 of the milk and 2% evaporated milk for the other half. I used egg beaters instead of real eggs. Everything else is the same as this recipe. It is wonderful warm with whipped cream or cream-like product. Yum. I would make this for thanksgiving for diabetics or people on a diet. But, you can also put this in a pie shell.

19 out of 21 people found this helpful.

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