Easy Baked Pumpkin Pudding

Easy Baked Pumpkin Pudding

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"This recipe has been a side dish for all major holidays in my house for generations!"

Ingredients 40 m {{adjustedServings}} servings 251 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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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.
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Reviews 5

  1. 5 Ratings


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.


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.


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.