Celebrate the fall season with this delicious pumpkin pudding!
This pumpkin pudding is a delicious way to get your pumpkin pie, and it doesn’t hurt that it’s lower in carbs and fat. You won’t miss the crust in this tasty pudding, and it is so much easier to prepare and bake. It’s the perfect smooth and creamy dessert for the Thanksgiving dessert table. Or serve it anytime you have a craving for a pumpkin spice treat. Top it off with a big dollop of freshly whipped cream or frozen thawed whipped topping.
If you do want the pie, try this classic pumpkin pie or pumpkin pie with pecan praline topping. Or you might like this amazing pumpkin roll with cream cheese filling—it’s irresistible!
PrintPumpkin Pudding
Celebrate the fall season with this delicious pumpkin pudding. It’s a smooth and creamy dessert and a crust-free alternative to pumpkin pie. Perfect for Thanksgiving and beyond!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Pudding, Pumpkin
Ingredients
- 2 cups pumpkin purée
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 eggs, slightly beaten
- 1 cup heavy cream
- 3/4 cup milk
Instructions
- Heat the oven to 350 F.
- Whisk together the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and salt in a mixing bowl. Whisk in the beaten eggs, cream, and milk and continue to mix until well blended.
- Pour the pumpkin mixture into a lightly buttered 1 1/2-quart casserole (or individual ramekins). Place the casserole in a shallow baking pan and add hot water to a depth of about 1 inch.
- Bake the pumpkin pudding for 55 to 60 minutes, or until a knife inserted near the center comes out clean. The pudding will jiggle slightly in the center. Ramekins will likely take less time, so begin checking them after 40 to 45 minutes.
- Cool the pudding on a rack and garnish with dollops of whipped cream.
