Spiced Pumpkin Pudding

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/12/20
pumpkin pudding
Diana Rattray
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
318 Calories
22g Fat
26g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 318
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 65%
Cholesterol 172mg 57%
Sodium 64mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Protein 6g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This amazing pumpkin recipe is like a pumpkin pie without the crust. It's a rich and creamy pudding, perfectly spiced and baked to perfection. Pumpkin puree (not pumpkin pie filling) is combined with brown sugar, warm spices, vanilla, eggs, and half and half until smooth and then baked in a water bath until set. This pumpkin pudding is perfect with a dollop of whipped cream and a sprinkling of cinnamon sugar or chopped pecans on top. 

Ingredients

  • 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. Gather the ingredients.

  2. Heat oven to 350 F. Butter a 1 1/2-quart baking dish.

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

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

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

  6. Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.

  7. If desired, serve with sweetened whipped cream and cinnamon sugar or chopped pecans for sprinkling.

Recipe Variation

  • 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.
  • If you prefer your pumpkin pudding chilled, place in the refrigerator for a few hours before serving.

Is Canned Pumpkin Made of Pumpkin?

Although the label reads "pumpkin," not every brand of canned pumpkin puree is made of pumpkin. Many, including Libby's and One-Pie, use a type of squash that is closer to butternut squash. Because pumpkin is a type of squash, the manufacturers can legally promote the product as pumpkin.

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