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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

Prep Time
10 mins
Cook Time
10 mins
Servings: 8 people
Course: Dessert , Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Pre-heat the oven to 180°C.
  2. Grease a deep, 20cm round pie dish with butter.
  3. Blend the roasted pumpkin to a puree (don’t over blend).
  4. Add the flour, caster sugar, melted butter, beaten egg, salt, ground cinnamon, ginger, nutmeg and cloves.
  5. Mix to a batter with a large spoon.
  6. Pour batter into the pie dish and level surface with a spatula.
  7. Bake for 45 minutes until golden brown.
  8. Serve hot or cold with whipped cream (and a dusting of cinnamon) or ice cream.

Notes

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