Holiday Pumpkin Pudding

Prep Time
Cook Time
Ready In

"Great for the holidays to try something a little different than your typical Pumpkin Pie. This one is sure to please. Top with a dollop of whip cream or Cool Whip and enjoy!"

Original recipe yields 3-4 servings


  • Serving Size: 1 (252.1 g)
  • Calories 411.9
  • Total Fat - 5.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 113.6 mg
  • Sodium - 570.5 mg
  • Total Carbohydrate - 85.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 62.2 g
  • Protein - 10 g
  • Calcium - 190.9 mg
  • Iron - 4.1 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl, mix ingredients together.

Step 2

Divide among 4 greased custard cups.

Step 3

Place custard cups in a baking pan. Fill the pan with boiling water half way up the custard cups. Cover with foil.

Step 4

Bake at 375, for 1 1/2 hours.

Step 5

Cool and remove from dishes. Reheat and serve.

Tips & Variations

No special items needed.



Delicious! I love pumpkin pie but hate making crust, so this is going to be my holiday dessert from now on )as well as other times of the year). Loved the consistency and really easy to make. I subbed dried cranberries for the raisins.

review by:
(14 Oct 2013)


Very Nice light spiced pumpkin pudding! I made this with Splenda in place of the sugar and used Sara Lee 45 calorie bread crumbed. I forgot to grease my glass custard cups but it ended up fine. I really liked that I could taste the spices. I tried one warm out of the oven and didn't like the gushy texture, but the next day I tried one cold and it had firmed up and was really good. I enjoyed it with whipped cream. Freddy Cat says hi! Made for the Recipebook tag game.

review by:
(10 Dec 2011)