A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.
Old-Fashioned Baked Pumpkin Pudding
There are a few pumpkin pudding recipes out there, but for the most part, they are just that. Pudding, with pumpkin puree, very often including a box of pudding mix, and usually prepared in individual custard cups.This, is not that.
This is a more dense dessert, something akin to a cross between a pumpkin cake and a crustless pumpkin pie, and firm enough to be served up in nice slices, rather than spooned into dessert cups.
Finished only with a dusting of powdered sugar, or a dollop of whipped cream and a sprinkle of some freshly grated nutmeg if you like, it's a simple, easy pumpkin dessert that dates back to somewhere around the 1980s era.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make this scrumptious Old-Fashioned Baked Pumpkin Pudding.
What you'll need to make it:
- Butter (I'm using unsalted)
- Evaporated milk
- A room temperature egg
- Vanilla extract
- Self-rising flour
- Granulated sugar
- Salt (omit if using salted butter)
- And some spices: cinnamon, nutmeg and ginger, and
- 1 can pumpkin. Make sure it's the 100% pure pumpkin version and not the pumpkin pie filling version.
Preheat oven to 325 degrees F. Butter or spray an 8 x 8-inch baking dish
In a mixing bowl, combine the pumpkin and the melted butter.
Add evaporated milk and the egg.
And the vanilla and mix well. Add the flour, sugar, salt, cinnamon, nutmeg and ginger.
Gently blend by hand until smooth.
Transfer batter to prepared pan.
Bake for about 50 to 55 minutes, or until edges of pudding begin to release from the pan and it's set and does not jiggle in the middle. Cool in the pan on a rack for 30 minutes.
To serve, cut into squares and sprinkle with powdered sugar or top with a dollop of whipped cream. Grate fresh nutmeg on top, if desired.
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