Patty's Pumpkin Pudding

Level: Easy
Prep Time: 5 min
Cook Time: 40 min
Cooling Time: 1 hrs
Yields: 12 servings


This delicious pumpkin pudding was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews and is a creamy blend of pumpkin and spices. Perfect for a holiday party or any time of year.


  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon ground cloves (optional)
  • 2 large eggs (with high omega-3 content, as noted on label)
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk, or Evaporated Lowfat 2% Milk


PREHEAT oven to 350° F. Lightly grease 11 x 7-inch baking dish.

COMBINE sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into prepared baking dish.

BAKE for 40 minutes or until center is slightly wiggly. Do not overbake. Let cool on wire rack. Serve immediately or refrigerate.

Not even the pumpkin lover liked it

by J. Jennie , East Hartford, CT on Sep. 2009

We did not like this too much. Squashlike and bland. Not even my pumpkin lover wanted seconds...


by J. Jan , Blytheville, AR on Jul. 2009

I made this with a warm caramel sauce & we put homemade icecream on it too! 5-stars

It's just pumpkin pie filling....

by s. sara , Bay City, MI on Mar. 2009

This is just pumpkin pie filling without the crust - I thought it would be different but after comparing ingredients really the only difference is less sugar. It tastes great - don't get me wrong - I love pumpkin pie! I was just hoping for something different. I've made "crustless" pies before.


by C. Chris , Pleasant Prairie, WI on Jan. 2009

I tried this recipe for the first time for an alternative to pumpkin pie for Thanksgiving. It was a hit. I will definitely make it again.

Wow very good!

by M. M. , SABINAL, TX on Feb. 2008

I made this for the family and they loved it! I used splenda instead of sugar and you can't tell the difference, it is an awsome recipe!

Pumpkin Pudding--Great Taste, Less Filling

by D. Deborah , GAINESVILLE, FL on Nov. 2007

As a constant dieter, I have looked for desserts that are both good and good for you; this one fills the bill. As the recipe is presented it is only 80 calories per serving. A great way to feed the sweet tooth while maintaining the waistline.

I Love This Recipe!

by M. MELANIE , SPOKANE, WA on Nov. 2007

This recipe is only 1 Weight Watcher point per serving, but be careful, you'll want several a day. So easy and so good!

Upside down pie

by C. Carol , Hesperia, CA on Oct. 2007

My family loves Pumpkin pie but NEVER eat the crust (which I love) so I made the pudding but 20 min into it I put the topping for cobbler (apple crumble style)then the other 20 min in the oven. Made a great upside down pie or pumpkin cobbler. What ever my family called it, it didn't last the night. Umm.

Yum Yum Yum

by J. , coatesville, PA on Aug. 2007

This is a great recipe we have been making for a couple of years now. It is a great way to get my toddler to eat pumkin which is so nutritious and filled with vitamin A. Perfect for cool, fall days!

Pumpkin Pudding

by F. Faith , LaFayette, NY on Aug. 2007

Fantastic! Tastes just like pumpkin Pie w/o the crust..Great for someone w/ Gluten allergies!