Thursday, January 6, 2022

Old-Fashioned Baked Pumpkin Pudding

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.
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.



Posted by on January 6, 2021
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
191029rhp

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2022 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed