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You are here: Home / Dessert / Easy Pumpkin Pie Pudding

Easy Pumpkin Pie Pudding

Updated: 27th June 2025 · Published: 22nd November 2022 

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Easy Pumpkin Pie Pudding Pinterest image.
Easy Pumpkin Pie Pudding Pinterest image.
Easy Pumpkin Pie Pudding Pinterest image.
Easy Pumpkin Pie Pudding Pinterest image.
Easy Pumpkin Pie Pudding Pinterest image.
Easy Pumpkin Pie Pudding Pinterest image.
Easy Pumpkin Pie Pudding Pinterest image.

Easy Pumpkin Pie Pudding has all the flavours of pumpkin pie 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 leftover roasted pumpkin!

Easy Pumpkin Pie Pudding in pie dish in background and on a plate topped with whipped cream & dusting of cinnamon..

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 loved it!

So fast forward to this year when I had a leftover Halloween Pumpkin that needed to be used up. Half of it was made into soup, and I roasted the rest in chunks to buy some time.

Then I had an Eureka moment, I 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.

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.

Close up overhead shot of Easy Pumpkin Pie Pudding in a pie dish with pie server.

Why should you make this Easy Pumpkin Pie Pudding recipe?

It’s so speedy to prepare. You stir the ingredients in a bowl and then bake in a pie dish.

It’s a great dish to teach your kids to make.

If you find yourself in need of a Pumpkin Pie for a Thanksgiving celebration but are short on time or ingredients this recipe is perfect!

You don’t need to be American or celebrate Thanksgiving to enjoy this, it’s just the perfect autumn (fall) pudding. The pumpkin spice warms you up, especially when eaten hot.

Easy Pumpkin Pie Pudding in a pie dish plus slice on a plate topped with whipped cream & dusting of cinnamon..

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 like eating a Pumpkin Pie without the pie crust.

Either way, it’s utterly delicious and warming due to the ground cinnamon ginger, cloves & nutmeg (pumpkin spice).

Easy Pumpkin Pie Pudding in pie dish in background and on a plate topped with whipped cream & dusting of cinnamon..

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 of rugby ball shape and then dusted it with cinnamon for a bit of pzazz!

If you want to serve it like a traditional Pumpkin Pie (cold and decorated with whipped cream) invert it onto a board and flip onto a serving platter.

Ingredients

Easy Pumpkin Pie Pudding ingredients.
  • Roasted pumpkin – roasting gives a sweeter almost caramelised depth of flavour.
  • 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 in a pestle and mortar if you only have whole cloves.
  • Ground nutmeg – freshly ground is even better.
Easy Pumpkin Pie Pudding in a pie dish plus slice on a plate.

How to make Easy Pumpkin Pie Pudding

The full recipe is at the bottom of the page.

  1. Blend roasted pumpkin to a puree.
  2. Add the rest of the ingredients.
    Easy Pumpkin Pie Pudding steps 1 - 2 (blending roasted pumpkin & adding rest of ingredients).).
  3. Mix to a batter.
  4. Pour batter into a greased deep pie dish and level off with a spatula.
    Easy Pumpkin Pie Pudding steps 3 - 4 (mixing to a batter and spreading in pie tin).
  5. Bake at 180°C for 45 minutes until golden.
    Easy Pumpkin Pie Pudding in pie tin.

Substitutions

  1. 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 and not roasted). You would need three-quarters of a 29 oz can.
  2. You could also try substituting the roasted pumpkin with leftover roasted butternut squash or roasted sweet potato.
  3. If you have ready-made Pumpkin Spice you could use that instead of the spices in this pudding. Just use a smidge over 2 and a 1/2 teaspoons.
Easy Pumpkin Pie Pudding on a plate topped with whipped cream & dusting of cinnamon..

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 halfway.

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.

Easy Pumpkin Pie Pudding in a pie dish with pie server plus slice on a plate.

Can you freeze Easy Pumpkin Pie Pudding?

Yes, this pudding freezes 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.

Easy Pumpkin Pie Pudding in pie dish with pie server.

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.

Easy Pumpkin Pie Pudding in pie dish in background and on a plate topped with whipped cream & dusting of cinnamon..

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 with crumpets and pumpkins.
Pumpkin & Ginger Jam
  • Pumpkin & Ginger Jam
  • Pumpkin Fruit Cake – great for a last-minute Christmas cake!
  • Pumpkin & Orange Doughnuts – Fritelle de Zucca
  • Curried Pumpkin Soup
  • The Best Roasted Roasted Pumpkin Seeds – Boil & Bake Method
  • Stuffed Pumpkin with Mushroom Rice & Cranberries

More Comfort Pudding Recipes

I have so many more delicious pudding recipes so here are just a few:

Slice of Banana Pudding served in a bowl with ice cream
Banana Pudding
  • 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. Plus if you like my Banana Pudding, I think you’ll like it too!

I haven’t been this excited about a dessert recipe for a long time so I hope you try it!

Pin homemade Pumpkin Pie Pudding for later!

Easy Pumpkin Pie Pudding Pinterest image.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Easy Pumpkin Pie Pudding in pie dish in background and on a plate topped with whipped cream & dusting of cinnamon..
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Easy Pumpkin Pie Pudding

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
Course Dessert, Pudding
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Servings 8 people
Author Camilla Hawkins

Equipment

  • 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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

The whipped cream can either be piped on or made into quenelles by shaping with 2 dessert spoons (see photographs).

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Reader Interactions

Comments

  1. Kathy Grant

    24/11/2022 at 7:27 am

    Sounds brilliant! I think I’ll try this! By the way, please could you tell me what the music is? I LOVE it!!!
    Kathy Grant.

    Reply
    • Camilla

      24/11/2022 at 2:13 pm

      Thanks Kathy, I’m sure you’ll love it. I’ve been back to my video creation software and the track is just listed as Lounge Background Quartet. Not very helpful and I had a Google and can’t find it anywhere sadly. I really liked the tune too:-)

      Reply

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