Easy Pumpkin Pie Pudding has all the flavour of pumpkin pie but without the pie crust or evaporated milk. This healthier crustless version has a beautifully warm depth of flavour from the homemade pumpkin spice blend. Perfect for a last minute, Thanksgiving Day dessert and a delicious way to use up leftover roasted pumpkin!
Easy Pumpkin Pie Pudding Back Story
Last year I tried Pumpkin Pie for the first time (when my daughter made one) and to my surprise, I absolutely loved it!
So fast forward to this year when I had a leftover Halloween Pumpkin that needed using up. Half of it got made into soup and I roasted the rest in chunks to buy myself some time.
Then I had a Eureka moment and decided to cross my Banana Pudding recipe with a Pumpkin Pie for a crustless Pumpkin Pie.
So all the pumpkin and pumpkin spice flavours remain but there’s no pastry (pie crust) or evaporated milk.
Well, I can’t tell you how happy I am with the resulting Easy Pumpkin Pie Pudding. My daughter also gave it a big thumbs up when she came home for a visit from university.
Why should you make this Easy Pumpkin Pie Pudding recipe?
It’s so incredibly quick to prepare. You just literally stir the ingredients together in a bowl and then bake in a pie dish.
It’s a great dish to teach your kids to make.
Should you find yourself needing a Pumpkin Pie for a Thanksgiving celebration but are short on time or ingredients then this recipe is perfect!
However, don’t think that you need to be American or celebrating Thanksgiving to enjoy this, it’s just the perfect autumn pudding. The pumpkin spice just warms you up, especially when eaten hot.
What is Pumpkin Pie Pudding like?
Well, that depends on whether you eat it hot or cold!
Eaten hot it has a firm, slightly crusty exterior with a beautifully stodgy interior, akin to bread pudding.
When left to go cold it’s just like eating a Pumpkin Pie but without the pie crust.
Either way it’s utterly delicious and warming due to the ground cinnamon ginger, cloves & nutmeg (pumpkin spice.
How do you serve Pumpkin Pie Pudding?
You can serve this Pumpkin Pudding hot or cold with whipped cream or ice cream.
I fashioned the whipped cream into quenelles between 2 dessert spoons to make a 3 sided, kind or rugby ball shape and then dusted with cinnamon for a bit of pzazz!
If you want to serve it like a traditional Pumpkin Pie (cold and decorated with whipped cream) then just invert onto a board and then onto a serving platter.
- Roasted pumpkin – roasting gives a sweeter almost caramelised depth of flavour to the pumpkin.
- Plain flour – no raising agents needed but if you only have self-raising flour then you’re fine to use that (it makes no difference).
- Caster sugar – if you only have granulated sugar then use that.
- Butter – melted, salted or unsalted (whatever you have).
- Egg – beaten.
- Salt – I use sea salt flakes.
- Ground cinnamon – integral to the pumpkin spice flavour.
- Ground ginger – adds beautiful warmth.
- Ground cloves – grind your own in a pestle and mortar if you only have whole cloves.
- Ground nutmeg – freshly ground is even better.
How do you make Easy Pumpkin Pie Pudding (full recipe bottom of page)
- Blend roasted pumpkin to a puree.
- Add the rest of the ingredients.
- Mix to a batter.
- Pour batter into greased deep pie dish and level off with a spatula.
- Bake at 180°C for 45 minutes until golden.
- Instead of roasted pumpkin you could use pumpkin puree from a can, it just wouldn’t have the same depth of flavour (as it’s steamed). You would need three quarters of a 29 oz can.
- You could also try substituting the roasted pumpkin with leftover roasted butternut squash or roasted sweet potato.
- If you have ready made Pumpkin Spice you could use that in place of the spices in this pudding. Just use a smidge over 2 and 1/2 teaspoons.
How do you roast pumpkin?
Remove the pumpkin skin and chop the flesh into walnut sized chunks. Then drizzle a preheated baking tray with vegetable oil and add the pumpkin. Roast for around 30 minutes (or until golden) at 220°C, turning half way.
Allow to cool before using.
How much pumpkin do you need for this recipe?
I roasted half an average (medium) sized Halloween pumpkin and used about two thirds of it.
Can you freeze Easy Pumpkin Pie Pudding?
Yes, this pudding freezes really well.
For ease, slice and freeze individual portions in re-useable zip-lock bags.
They can then be thawed overnight and slices reheated. An air fryer is great for this.
It may be personal preference but once the pudding has been frozen it seems to suit being reheated better than eating cold.
How long will Easy Pumpkin Pie Pudding keep?
Stored in the fridge, this pudding will keep for 3 days. You can eat it cold or reheat it.
How many people does this pudding serve?
This pumpkin pudding recipe serves 6 – 8 people.
More Recipes to use up leftover Pumpkin
Don’t ever let that leftover Halloween pumpkin go to waste. Here are some more recipe ideas to use it up:
- Pumpkin & Ginger Jam
- Pumpkin Fruit Cake – great for a last minute Christmas cake!
- Pumpkin & Orange Doughnuts – Fritelle de Zucca
- Curried Pumpkin Soup
- Stuffed Pumpkin with Mushroom Rice & Cranberries
More Comfort Pudding Recipes
I have so many more delicious pudding recipes so here are just a few:
- Banana Pudding – where it all started!
- Rhubarb Pudding
- Eve’s Pudding
- Golden Syrup & Clotted Cream Croissant Pudding
- Chocolate Orange Panettone Pudding
- Nutella Brioche Pudding
If you like Pumpkin Pie then I know you will love this crustless Pumpkin Pie recipe. If you’ve never tried it but like my Banana Pudding then I also think you’ll like it!
I don’t think I’ve been this excited about a dessert recipe in a very long time!
I can’t wait to hear what you all think so do leave a comment and rating below!
Share your pumpkin puddings with me over on Instagram by tagging @FabFood4All in your post. I love sharing what you’ve made.
Pin homemade Pumpkin Pie Pudding for later!
Easy Pumpkin Pie Pudding
- 1 20 cm round, deep pie dish
- 1 Large metal spoon
- 1 rubber spatula
- 1 Stick blender or potato ricer
- 1 large glass bowl
- 1 Measuring spoons
- 1 Digital scales
- 625 grams roasted pumpkin
- 115 grams plain flour
- 115 grams caster sugar
- 50 grams butter melted
- 1 large egg beaten
- ½ teaspoon sea salt flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pre-heat the oven to 180°C.
- Grease a deep, 20cm round pie dish with butter.
- Blend the roasted pumpkin to a puree (don’t over blend).
- Add the flour, caster sugar, melted butter, beaten egg, salt, ground cinnamon, ginger, nutmeg and cloves.
- Mix to a batter with a large spoon.
- Pour batter into the pie dish and level surface with a spatula.
- Bake for 45 minutes until golden brown.
- Serve hot or cold with whipped cream (and a dusting of cinnamon) or ice cream.