Spiced Pumpkin Pudding

pumpkin pudding
Diana Rattray
Ratings (18)
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
318 Calories
22g Fat
26g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This amazing pumpkin pudding is like a pumpkin pie without the crust. It's a rich and creamy pudding, perfectly spiced and baked to perfection.

Enjoy this pumpkin pudding with a dollop of whipped cream and a sprinkling of cinnamon sugar. 


  • 1 15-ounce can 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)
  • Optional: whipped cream (or frozen whipped topping, thawed)
  • Garnish: chopped pecans or cinnamon sugar

Steps to Make It

  1. Butter a 1 1/2-quart baking dish. Heat oven to 350 F (180 C/Gas 4).

  2. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.

  3. Pour the pumpkin pudding mixture into the prepared baking dish.

  4. Place the baking dish in a larger pan and add boiling water to a depth of about 1 inch. 

  5. 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 or chopped pecans for sprinkling.

Tips and Variations

  • The pudding may also be baked in individual baking dishes or ramekins. Place the ramekins in a larger pan and fill it with boiling water to a depth of about 1 inch. Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean.

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