Baked Pumpkin Pudding Recipe

Name: Baked Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 cups canned pumpkin; 2 1/2 cups buttermilk; 3/4 cup white sugar; 1/2 cup brown sugar; 1/4 cup butter, melted and cooled; 3 eggs, beaten; 1 1/2 cups flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon nutmeg

Servings: persons

1 1/2 - 2 cups canned pumpkin
2 1/2 cups buttermilk
3/4 cup white sugar
1/2 cup brown sugar
1/4 cup butter, melted and cooled
3 eggs, beaten
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg

1
Preheat oven to 450 F and grease a 9x13 pan, or several smaller pans.
2
Combine pumpkin and buttermilk.
3
Beat until smooth.
4
Stir in sugars and butter, then beat in eggs.
5
Combine and sift all dry ingredients.
6
Add to pumpkin batter a little at a time, mixing after each addition.
7
Pour batter into prepared pan and place in a hot water bath in the oven.
8
Bake for 15 minutes.
9
Reduce heat to 350 F and bake for another 25-30 minutes, until a toothpick inserted in center comes out clean.

1644

kcal

Calories

134

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 - 2 cups canned pumpkin, 2 1/2 cups buttermilk, 3/4 cup white sugar, 1/2 cup brown sugar, and more.

Yes, Baked Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Pumpkin Pudding

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