When I was a little girl my grandma would always make a big batch of homemade pumpkin pudding around the holidays. Over the years I have altered her recipe just a tad and now carry on the tradition of making it for my own family. Every year when Thanksgiving and Christmas roll around, I always make a double batch of pumpkin pudding for my family to enjoy. Here is the recipe that I use which will make 3-4 servings.
Tips: In my opinion, this recipe should not be made more than 24 hours ahead of the time you plan on serving it. I like mine chilled and with whipped topping but hubby likes his slightly warmed and without the whipped topping. If you are going to serve the pumpkin pudding directly in your ramekin you don’t need to spray them with nonstick cooking spray. If you plan on removing the pudding and serving it on a dessert plate or in a bowl, spray your ramekins with the nonstick cooking spray to make removal easier.
- nonstick vegetable spray
- 4 stoneware ramekins
- 1 1/4 cups pumpkin puree
- 1/2 cup cold milk
- 1/3 cup brown sugar
- 2 egg whites, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 3 1/2 tablespoons rolled oats (quick oats oatmeal)
- 2 teaspoons brown sugar
- 1 teaspoon butter, softened
- additional ground cinnamon
- 1 tub frozen whipped topping, thawed
- Preheat oven to 350 degrees F. Spray four ramekins with nonstick vegetable cooking spray and set aside. In a large mixing bowl mix together the pumpkin puree, cold milk, brown sugar, beaten egg whites, ground cinnamon and pumpkin pie spice with an electric mixer on the low setting, just until ingredients are combined. Pour batter into ramekins filling each one 3/4 of the way full.
- In a separate medium sized mixing bowl combine together the rolled oats, brown sugar and softened butter until crumbly in texture. Sprinkle this topping on top of each pumpkin pudding in the ramekins. Sprinkle additional ground cinnamon on top.
- Fill a 9″ by 13″ glass baking dish halfway with hot water. Place filled ramekins into the baking dish with the water. Place baking dish into a preheated hot oven and bake for 25 to 30 minutes or until centers are done. Remove and let cool to room temperature.
- You can serve the pumpkin pudding directly in the ramekin or spoon it out onto a dish. Top with a big spoonful of whipped topping. Serve immediately. Refrigerate any leftovers. They will keep in the refrigerator for up to 3 days. However, they taste the best if you eat them within 24 hours after making them.
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I like that this recipe separate ramekins so each person has an individual portion. I have never made pumpkin pudding and this is a recipe I shall want to try.
looks like this is a good pie love to try this
Hi Rochelle,
Its not actually a pie. It is a baked pudding dessert. There is not crust to it at all.
I am an old goat but had no idea about Pumpkin Pudding! Where has this been all my life? I love pumpkin and you can bet that we will be eating this very soon. Thanks to you!
Sounds yummy. For some reason I want to add some crushed pineapple to it, not sure why but my taste buds say it would be good.
I have never had this or even heard of it before but it sounds super yummy and something that I have to try this year thanks for sharing this recipe and Merry Christmas.
Oh that looks so good. I need to get some pumpkin pudding!