Easy Baked Pumpkin Pudding recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

¼ cup butter, melted
2 cups pumpkin puree
1 ½ cups white sugar, divided
1 cup evaporated milk
½ cup all-purpose flour
2 eggs, beaten
1 tablespoon vanilla extract
½ teaspoon salt
1 pinch baking soda
2 tablespoons ground cinnamon

Nutrition Info

251.4 calories
carbohydrate: 42.6 g
cholesterol: 56.7 mg
fat: 7.7 g
fiber: 2.3 g
protein: 4.3 g
saturatedFat: 4.5 g
servingSize: -
sodium: 335.5 mg
sugar: 34.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.

  2. Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl, pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl, sprinkle over pumpkin mixture.

  3. Bake in the preheated oven until center is set, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

This recipe has been a side dish for all major holidays in my house for generations!

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