Baked Pumpkin Pudding Recipe

Name: Baked Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup cake flour, sifted; 1/2 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon ground ginger; 3 tablespoons vegetable oil; 3 tablespoons milk; 1/4 cup canned pumpkin; 2 eggs, separated; 1/4 teaspoon vanilla extract; 1/8 teaspoon cream of tartar

Servings: persons

3/4 cup cake flour, sifted
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
3 tablespoons vegetable oil
3 tablespoons milk
1/4 cup canned pumpkin
2 eggs, separated
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar

1
Preheat oven to 325 degrees.
2
Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
3
Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
4
Beat by hand until smooth.
5
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.
6
Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
7
Pour into an ungreased 8x8 inch baking pan.
8
Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
9
Cool slighly.
10
Serve warm with custard sauce or ice cream.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 3/4 cup cake flour, sifted, 1/2 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, 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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