Pumpkin Pudding I

Pumpkin Pudding I

16 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h 10 m
Recipe by  Metha

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

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Adjust Servings

Original recipe yields 15 servings



  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 (16)

Rate This Recipe
Sarah Jo

Sarah Jo

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.



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



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

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Amount Per Serving (15 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 442 mg
  • 18%

Based on a 2,000 calorie diet



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Pumpkin Crumb Cake


next recipe:

Pumpkin Rice Pudding