Baked Pumpkin Pudding

You can use pureed or canned pumpkin to make this baked pumpkin pudding.


Pumpkin base:

  • 2 cups pureed or canned pumpkin
  • 1/2 cup sugar
  • 1/4 cup chopped nuts
  • 1 T. raisins


  • 2 T. butter or margarine
  • 2 T. flour
  • 1 1/2 cups milk


  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla

Combine ingredients for pumpkin base in large bowl. Melt 2 tablespoons margarine or butter in heavy saucepan. Stir in and brown — taking care not to burn — 2 tablespoons flour. Slowly add 1 1/2 cups milk, stirring, and cooking slowly until thickened. Combine flavoring ingredients and add to roux. Stir half the flavored roux into pumpkin mixture, blending well.

Pour into 1 1/2-quart buttered casserole pan; pour remaining roux over top. Sprinkle with 1/4 cup chopped nuts and 1 tablespoon more raisins. Bake at 350 degrees F. 40 minutes. Serve warm or cold. Serves six to eight.

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