Easy Baked Pumpkin Pudding

Easy Baked Pumpkin Pudding

4 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  hembrees

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

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Adjust Servings

Original recipe yields 10 servings


  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 (4)

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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 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.



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 of sugar on top. No problems with it burning, as another commenter mentioned. Next time I will bake it a few minutes longer and use only 3/4 cup of sugar in the filling.



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 had to cover the top with aluminum foil toward the end of the bake time to keep it from burning. The topping has a lot of cinnamon in it, so it is very dark, almost black, which detracts from the presentation.

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Amount Per Serving (10 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 42.6 g
  • 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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Easy Pumpkin Cream Trifle


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Easy Pumpkin Turnovers