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Easy Pumpkin Pudding

Easy Pumpkin Pudding

Serves 4-6.


  • 2 Tbsp butter, melted
  • 1 7/8 c pumpkin puree (or a 15 oz can)
  • 1/2 c evaporated milk
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 c brown sugar
  • 1 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-2 Tbsp powdered sugar (optional)


  1. Preheat oven to 325 degrees F and butter an 8-inch cake layer pan.
  2. In a large bowl, blend the melted butter and pumpkin puree.
  3. Add evaporated milk, egg, and vanilla. Beat by hand until well-combined.
  4. In a medium bowl, whisk together the cinnamon, brown sugar, flour, baking powder, and salt.
  5. Add dry ingredients to the pumpkin mixture and mix until just incorporated.
  6. Spoon batter into the prepared pan and smooth top.
  7. Bake 45 minutes, or until the top is not sticky when pressed lightly in the center. Cool at least 30 minutes.
  8. Sprinkle with powdered sugar just before serving and slice in wedges.

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