Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Pumpkin Pudding Recipe
    Lost? Site Map

    Baked Pumpkin Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    graffeetee's Note:

    If you are a fan of pumpkin pie, you will love this, it's kinda like pie without the crust. The larger amount of pumpkin yields a creamier result. You can make it in the one large pan, or several smaller pans. Just remember to shorten the baking time so it doesn't get overdone. This also freezes really well. Originally from a food mag, but I don't remember which one.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on December 01, 2013


      My family really enjoyed this baked pumpkin pudding. Thought the texture was just right for a baked pudding. Keep in mind this will not have the texture of pumpkin pie because the ingredients are so different. I did make a few changes. Used Hubbard squash instead of pumpkin. The squash was from our garden, and is a great substitute for pumpkin. Decreased the nutmeg to a quarter of a teaspoon, added a half teaspoon ground ginger and an eighth teaspoon ground cloves. Might increase the spices next time. Served with barely sweetened whipped cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2008


      Not completely inedible, but definitely will not make this again. There really is not much of a pumpkin taste to this recipe, definitely needs more pumpkin (or maybe less flour). If expecting the texture to be similar to pumpkin pie, don't make this, as the texture is somewhat gummy, almost like the consistency of a dry bread pudding. Sorry graffee, I had high hopes, but this needs some tweaking.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Pumpkin Pudding

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 337.1
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 4.8 g
    Cholesterol 97.6 mg
    Sodium 568.2 mg
    Total Carbohydrate 58.1 g
    Dietary Fiber 2.1 g
    Sugars 37.4 g
    Protein 7.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites