Best 5 Easy Baked Pumpkin Pudding Recipes
Pumpkin pudding is a classic fall dessert that is enjoyed by people of all ages. From smooth to creamy, light to dense, spiced to plain, there are many ways to craft this delicious dish, each with its own unique flavor and texture. This article provides a comprehensive collection of pumpkin pudding recipes that cater to different tastes and preferences. Discover the classic baked pumpkin pudding, a comforting and nostalgic treat that brings back childhood memories. Learn how to make a creamy pumpkin pudding that is perfect for a light and airy dessert. For those who love a dense and decadent pudding, there's a recipe that incorporates cream cheese for an extra creamy texture. And for those who prefer a gluten-free option, there's a recipe that uses almond flour and coconut milk, resulting in a moist and flavorful pudding. Whether you're looking for a classic pumpkin pudding recipe or something more unique, this article has you covered.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED PUMPKIN PUDDING
Even after you favorite turkey dinner, you'll find room for this perfect pudding dessert-a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full, assures Gerri Saylor from Graniteville, South Carolina.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath. , Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. , Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 245 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 143mg sodium, Carbohydrate 51g carbohydrate, Fiber 4g fiber), Protein 10g protein.
BAKED PUMPKIN RICE PUDDING
Provided by Food Network Kitchen
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
- Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
- Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN PUDDING I
A Pumpkin desert with a crumb topping. Serve it with whipped cream.
Provided by Metha
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 46.5 g, Cholesterol 43.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 441.7 mg, Sugar 32.7 g
BAKED PUMPKIN PUDDING
When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. Some were cut from magazines and some were handwritten. Almost all had handwritten notes on it. I am posting some that I remember. I don't actually remember this one, but my father assures me that it was one of his favorites.
Provided by Aunt Willie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
- Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
- Beat by hand until smooth.
- In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
- Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
- Pour into an ungreased 8x8 inch baking pan.
- Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
- Cool slighly.
- Serve warm with custard sauce or ice cream.
Nutrition Facts : Calories 165.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 53.7, Sodium 84.5, Carbohydrate 23.8, Fiber 0.5, Sugar 12.9, Protein 2.9
Tips:
- Use fresh pumpkin puree for the best flavor and texture.
- Be sure to drain the pumpkin puree well before using it in the recipe.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Don't overmix the batter. Overmixing will make the pudding tough.
- Bake the pudding in a water bath to prevent it from cracking.
- Serve the pudding warm or at room temperature.
Conclusion:
This easy baked pumpkin pudding is a delicious and festive dessert that is perfect for fall. It is made with simple ingredients and is easy to make. The pudding is creamy and flavorful, with a hint of pumpkin spice. It is sure to be a hit at your next gathering.
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