Even though this is an easy recipe we make all year round, this scrumptious Baked Pumpkin Pie Pudding is definitely a dessert that will get you thinking about autumn. As it bakes, the comforting aromas of earthy pumpkin and warm spice will fill your kitchen and home. There’s really no doubt that you’ll be daydreaming of colorful falling leaves, cool breezes, and your favorite wool scarf within minutes! It won’t even matter if it’s actually still 100° outside, the fall vibes will be richly present in your mind.
Y’all, this pumpkin dessert basically is Fall in a baking dish! (I might have a very strong opinion about this 😆)
And, if you’ve ever fantasized about just eating the best of part of a fresh baked pumpkin pie (you know, the filling!) with a spoon and without judgment, this could be the pudding of your dreams!
How to make baked pumpkin pie pudding
This old-fashioned dessert is simply made with pumpkin puree, evaporated milk, eggs, measures of both brown sugar and white sugar, salt, butter, as well as pantry-staple warm spices and vanilla extract. It’s easily recognizable as a form of the custard filling for a traditional pumpkin pie, but it’s baked without a crust of any kind!
The pumpkin custard mixture is baked for an hour in a small, greased baking dish surrounded by a shallow water bath (bain-marie) . Cooking this pumpkin custard using a water bath ensures the exceptionally creamy, light texture that makes this vintage dessert something special.
When it comes to this old-fashioned Baked Pumpkin Pie Pudding a crust may be unnecessary, but a ginormous dollop of whipped cream on the individual servings is not! So do make sure you’ve stocked up on the good stuff when serving this creamy pumpkin dessert.
Your peeps will thank you kindly for being overstocked.
This crustless pumpkin pie recipe is also a delicious, gluten-free dessert option for any time of the year, but especially so around the holidays.
This dessert always brings smiles at my house and we hope you and your family enjoy this scrumptious pumpkin custard as much as we do!
Happy baking, y’all! 🎃🧡
🍁🎃 This week I’m celebrating all the Fall Flavors with several of my food blogging friends! We’ll be showcasing much-loved autumn ingredients such as squash, apples, maple, pecans, and many more in our recipes. New Fall Flavors recipes will be posted on Monday, Wednesday and Friday of this week, be sure to check out all the recipes below!! ⬇️
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Wednesday Fall Flavors Recipes!
Baked Pumpkin Pie Pudding
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes1
hour5
minutesThe comforting aromas of earthy pumpkin and warm spice will fill your kitchen and home as this old-fashioned Pumpkin Pudding bakes. There’s really no doubt that you’ll be daydreaming of colorful falling leaves, cool breezes, and your favorite wool scarf within minutes! This is a wonderful option for a crave-worthy, gluten-free dessert any time of the year. (See notes for baking dish size suggestions.)
Ingredients
2 large eggs, beaten
1 (12 oz) can evaporated milk
3/4 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 (15 oz) can pumpkin purée (not pumpkin pie filling)
2 tablespoons salted butter, melted and slightly cooled
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
whipped cream or Cool Whip, for individual servings
Directions
- Preheat oven to 350°. Grease an 11 x 7 inch baking dish (*see notes below) and set aside. In a small mixing bowl, combine beaten eggs, evaporated milk, both sugars, and extract. Mix well and set aside.
- In a large mixing bowl, combine pumpkin, spices, salt and melted butter. Pour milk mixture into the large bowl with the pumpkin mixture and stir well. You may have to use a whisk to get it very smooth.
- Transfer pumpkin pudding mixture to prepared baking dish. Place the baking dish onto a rimmed baking sheet and create a water bath by pouring 1-1/2 cups of water onto the baking sheet surrounding the baking dish.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. The pudding may still have a very slight jiggle in the middle and that’s okay, it will set up completely as it cools. Remove the baking sheet from the oven and then transfer the baking dish with the pumpkin pudding to a rack. Allow it to cool completely.
- Serve the cooled pumpkin pie pudding with whipped cream and enjoy!
Recipe Video
Notes
- You can also use a 9″ deep dish pie plat, 11 x 7 baking dish, or any 1.8 liter baking dish (I used my old school Corelle French White 1.8 liter) for this recipe. Baking times may very slightly with each type of baking dish. Be sure to check the pudding a few times for doneness more than once near the end of the suggested bake time.
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish
Love this!
I just love healthier desserts! And half the time I leave at least part of the pie crust on my plates anyway!
This is a great way to get that pumpkin pie flavor without all the carbs of a crust! And I bet it’s easy to make ahead without fear of the crust getting soggy!
Pumpkin pie pudding sounds the best dessert for the season. No pie rust making and sounds quicker to make.
Hi Radha, thank you!!
I am crust incompetent so I absolutely love this pudding! Less stress and just as delicious!
The best part of pumpkin pie, for sure 🙂 Thanks so much, Jolene!!
This is a great way to have a seasonal, traditional dessert that this gluten free. Thanks for the idea.
Yes, I think almost every family has someone who’s got to eat gluten-free these days. Good holiday recipes are good to have for gluten free classics 🙂 Thank you, Wendy!!
I love pumpkin pie but I’ve never had it in pudding form before! This looks so good!
Thank you, Heather!!
Sound way more fun than “crustless pumpkin pie.” Less feeling of deprivation when you call it pudding, lol!
It’s very true!!😊 Thank you, Karen!! 🙂
Honestly, I often feel that a crust in a pie or cheesecake is way too overrated, so I like skipping it every now and then. So this beautiful pumpkin pudding is calling my name, but I agree that cream is a must 🙂
Hi Ben, thank you!! 😊
So easy, fuss free and so good! I am a fan of all sorts of pumpkins.
Thank you, Angie! 🙂