Baked Pumpkin Pudding
A warm, spiced pumpkin pudding with rich molasses flavor, perfect for fall gatherings or cozy desserts. Smooth, comforting, and easy to prepare.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Crack the eggs into a large mixing bowl.
- Beat the eggs with a fork until they are light yellow.
- Add the canned pumpkin to the eggs and mix with a wooden spoon.
- Measure the cinnamon, ginger, and allspice into the bowl.
- Add the molasses and milk, then stir well.
- Use paper towels to grease the casserole dish with butter or shortening.
- Pour the pumpkin mixture into the prepared casserole dish.
- Bake the pudding for 1 hour.
- Remove the casserole dish from the oven and place on a trivet at the table.
- Serve the pudding warm.
Tips & Substitutions
For a richer flavor, consider substituting dark brown sugar for molasses, or use honey for a lighter sweetness. If you prefer a spicier pudding, feel free to add a pinch of nutmeg. Ensure your eggs are at room temperature for better mixing. To achieve a smoother texture, blend the pumpkin mixture in a blender before baking.
Serving Suggestions
Serve the pumpkin pudding warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Kathryn'S Sugar Cookies for a delightful dessert spread. Consider adding a sprinkle of toasted nuts on top for added texture and flavor.
Storage & Reheating
Store any leftover pumpkin pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute, or until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pumpkin Pudding contains roughly 388 calories, with 7g protein, 81g carbohydrates, and 9g fat. It is an excellent source of calcium (31% of the Daily Value), dietary fiber (26% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin C and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure you cook and puree it until smooth before adding it to the egg mixture. About 2 cups of fresh pumpkin puree will be equivalent to a 1 lb. can.
Is there a way to make this pumpkin pudding dairy-free?
Absolutely! Substitute the milk with almond milk, coconut milk, or any other dairy-free alternative. The texture may vary slightly, but it will still be delicious and suitable for those with dairy restrictions.
How can I tell when the pudding is done baking?
The pudding is done when the edges are set and the center has a slight jiggle. You can also insert a knife into the center; if it comes out clean, the pudding is ready to be taken out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).