A slice of baked pumpkin custard.
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Baked Pumpkin Pudding

ByMelanie
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Baked Pumpkin Pudding. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.

A slice of baked pumpkin custard.
Mel’s Easy Kitchen

Baked Pumpkin Pudding

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Prep Time 10 minutes
Cook Time 50 minutes
Rest / chill / marinate 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Desserts
Calories: 233
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 eggs
  • 4 oz dairy-free cream cheese room temperature (Kite Hill cream cheese)
  • 1/3 cup coconut sugar
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 1 can 15 oz pumpkin purée
  • 2 tsp pumpkin pie spice
  • Whipped coconut cream optional garnish
  • Mini pumpkin buckeyes optional garnish

Method
 

  1. Heat the oven to 400°F and grease a baking dish large enough to hold the mixture without overflowing.
  2. Beat the eggs, sugar, softened cream cheese, vanilla and coconut milk until smooth. Mix in the pumpkin and spice.
  3. Spread in the dish and bake 10 minutes. Lower the oven to 350°F and bake another 30–40 minutes, until the middle is set. Cool slightly before dividing into 4 bowls. Optional toppings are separate.

Nutrition

Calories: 233kcalCarbohydrates: 28.1gProtein: 4.8gFat: 12.3gFiber: 3.3g

Notes

Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
Inspired by Michelle Hoover.

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Photo of a similar dish.

Photo credits

Inspired by Michelle Hoover.

Photo: Maya Krampf / Wholesome Yum · Pinterest source.

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