Easy Bake Pumpkin Pudding RecipeUpdated: July 27, 2018 Pudding Recipes
Being super efficient is the only way I manage to stay sane cooking as much as I do 24/7 along with everything else I need to take care of on a daily basis for my family. I’m sure so many of you reading this can relate!
Pumpkin puree is an essential ingredient in my kitchen and not just for making pumpkin pie either. It can be used as a healthy thickener for pumpkin soup or to make muffins, bread, cookies, and other yummy desserts like this latest recipe for pumpkin pudding.
Warm pudding is the ultimate comfort food to me. In fact, now that I think about it, I probably have more recipes for pudding on this blog than practically any other dish! Here are the ones to date in case you are a pudding fan too:
- Homemade Vanilla Pudding (with video how-to)
- Egg Custard Pudding
- Bread and Butter Pudding
- Jello Pudding (with video how-to)
- Macademia Nut Pudding
- Thai Custard Pudding
- Homemade Chocolate Pudding
- Russian Custard
- Coconut Milk Pudding
The recipe for pumpkin pudding below is the tenth one on this blog! Given that I am frequently experimenting with other ways to serve pudding, I will have more healthy recipes to post in the future. This particular recipe for pumpkin pudding which is dairy free too is perfect for when you need a crustless pie recipe to serve when your Paleo friends are coming to dinner. Another option is to make it to take to a party if you are cutting back on carbs temporarily. It is also a sneaky way to get more veggies into your children.
The best thing about this recipe is that you bake it in the oven unlike the vanilla and chocolate pudding recipes above, for example, which require you to be near the stove to frequently stir the mixture to thicken properly. With pumpkin pudding, you mix it up, put it in the oven, set the timer, and go do other things while it bakes. So, it is a great pudding to make when you are short on time, which for me, is the typical scenario.
Easy Bake Pumpkin Pudding Recipe
Although I haven’t tried it myself (yet), I am pretty sure you could substitute sweet potato for the pumpkin in the recipe below to make sweet potato pudding instead. This hunch is based on my experience making this sweet potato casserole (sugar free) which has a similar consistency after it is baked.
I do hope you enjoy it!
Pumpkin Pudding Recipe
Easy recipe for pumpkin pudding that is dairy free and can be served to anyone coming to dinner including Paleos and vegetarians.
- 2 cups baked and pureed pumpkin
- 14 oz whole coconut milk
- 3 eggs preferable pastured or free range
- 1/3 - 2/3 cups evaporated cane sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/4 tsp sea salt
- 4-6 drops stevia extract optional, consider using if you use only 1/3 cup sugar
Slice pumpkin in half, remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400ºF/ 204ºC for about one hour or until a fork pokes very easily through the softened pumpkin skin.
Scoop out the thoroughly softened pumpkin flesh and puree in a food processor until smooth. If you make a lot, you may freeze extra in 1 pint or quart containers for easy thawing/baking later.
This video demonstrates in less than one minute how to make pumpkin puree.
Mix pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Your mixture will look something like the picture.
Add lightly beaten eggs. Mix until just combined.
Pour into a glass baking dish and bake at 375ºF/ 191ºC for about 1 hour or until a knife inserted in the middle comes out clean.
Cool. Serve with real whipped cream, coconut cream or enjoy on it’s own.
Any seasonal variety of pumpkin works well. I used sugar pie pumpkin in this recipe.
Feel free to substitute whole dairy cream for the coconut milk as desired.
Sarah, The Healthy Home Economist
More Healthy Recipe Ideas for Serving Pumpkin
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.