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Crustless Pumpkin Pie Pudding

Crustless Pumpkin Pie Pudding: Easy, Creamy Delight for Fall

A delicious and easy-to-make crustless pumpkin pie pudding that is perfect for fall.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix together pumpkin puree, sugar, cinnamon, nutmeg, and salt.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the evaporated milk and vanilla extract until smooth.
  5. Pour the mixture into a greased baking dish.
  6. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
  7. Allow to cool before serving.

Notes

  • This pudding can be served warm or chilled.
  • Top with whipped cream for added flavor.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Crustless Pumpkin Pie Pudding