Baked Pumpkin Pudding

MEL'S EASY KITCHEN

A creamy baked pumpkin pudding with pumpkin spice, served in bowls.

Prep Time 10

Cook Time 50

Rest / chill / marinate 15

Total Time 1 15

Servings: servings

Meal: Desserts

By: Mel’s Easy Kitchen

Equipment

Baking dish
Large mixing bowl
Electric mixer
Food thermometer
Measuring cups and spoons

Ingredients

2 eggs
4 oz cream cheese or dairy-free cream cheese room temperature; Kite Hill for the dairy-free option
1/3 cup coconut sugar
1/2 cup coconut milk
1 tsp vanilla extract
1 can pumpkin purée 15 oz per can
2 tsp pumpkin pie spice
Whipped coconut cream optional garnish
Mini pumpkin buckeyes optional garnish

Instructions

Heat the oven to 400°F and grease a baking dish large enough to hold the mixture without overflowing.
Beat the eggs, sugar, softened cream cheese, vanilla and coconut milk until smooth. Mix in the pumpkin and spice.
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 per serving

Calories: 233kcal | Carbohydrates: 28.1g | Protein: 4.8g | Fat: 12.3g | Fiber: 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.

Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy-free cheese; another product changes the estimate. Flavor, texture and melting can vary by product.

Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients.