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Easy Baked Pumpkin Pudding

Rated as 4.12 out of 5 Stars

"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
Original recipe yields 10 servings

Directions

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  • 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.

Footnotes

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

Nutrition Facts


Per Serving: 251 calories; 7.7 g fat; 42.6 g carbohydrates; 4.3 g protein; 57 mg cholesterol; 336 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 was very easy , and it actually tastes good, I took the advised from suchaskirt, I made it with total 1/2 c of sugar.

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...

Added more sugar

I did love it! Added my pumpkin spice mix to the batter as there isn't any. For those who didn't like the sugar on top, I guess you never had creme brûlée as this was just like it. I had to "br...