Best Baked Pumpkin Pudding Recipes

EASY BAKED PUMPKIN PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
• Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
• Bake in the preheated oven until center is set, about 30 minutes.

BAKED PUMPKIN RICE PUDDING

Steps:

• Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
• Stir mixture constantly.
• Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Remove pan from heat.
• Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
• Pour into greased 2 quart casserole.
• Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
• Serve warm or refrigerate until ready to serve.
• Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
• Put leftovers in the refrigerator.

BAKED PUMPKIN RICE PUDDING

Steps:

• Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
• Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
• Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

BAKED PUMPKIN PUDDING

Steps:

• In a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath. , Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. , Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.

MEXICAN PUMPKIN BREAD PUDDING GRAVES WITH BAKED CHURRO MUMMIES

Steps:

• For the syrup: In a saucepan set over medium-high heat, combine 1 cup water, the brown sugar, cloves, cinnamon, star anise and orange slices. Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 8 to 10 minutes. Strain with a fine mesh sieve and discard the solids.
• For the bread pudding: Preheat the oven to 350 degrees F. In a large bowl, combine the milk, pumpkin, brown sugar, butter, cinnamon, nutmeg, salt, cloves and eggs. In a separate large bowl, combine the bread with all but 1/4 cup of the syrup. Reserve the remaining 1/4 cup syrup. Pour the milk mixture over the bread and toss gently. Toss in 3/4 cup of the cheese, the almonds and raisins, and combine. Distribute the mixture evenly among 6 mini loaf pans and bake until a knife inserted in the center comes out clean, 25 to 30 minutes.
• While the pudding is still warm, pour the remaining 1/4 cup syrup over the tops of the loaves and sprinkle with the remaining 1/4 cup cheese. Then top each loaf with some crushed cookies for a graveyard dirt effect.
• For the churros: In a medium saucepan, combine the butter, salt and 1 cup water. Bring to a boil over medium-high heat. Remove from the heat, add the flour all at once and stir quickly with a wooden spoon to combine. Beat in the vanilla and then the eggs, one at a time, mixing well before adding the next. After adding each egg, the mixture will become glossy but will return to the thick consistency of mashed potatoes when combined. Spoon the dough into a pastry bag with a large (3/8- to 1/2-inch) round tip. Lightly spray a cookie sheet with nonstick cooking spray or line with parchment paper. Pipe 4-inch rows of the dough with at least 1-inch of space between each churro. Bake until golden brown and a toothpick comes out clean, 25 minutes.
• Place the cinnamon sugar in a shallow, square baking dish. Spray the churros lightly with the cooking spray and dip each one into the cinnamon sugar mixture. Roll around to make sure they are well coated.
• Place the melted white chocolate in a piping bag or plastic sandwich bag. Snip off the end and quickly drizzle the chocolate over the churros in a zig-zag mummy wrap pattern, and then add candy eyes to the mummies. Place the mummies into the bread pudding graves and place a headstone above them. Enjoy your spooky treats!

PUMPKIN OATMEAL BAKED PUDDING

Steps:

• Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
• In a medium bowl, combine oats, brown sugar, salt, and spices.
• In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
• Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
• Bake 30-40 minutes or until center is firm.
• Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
• NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!

BAKED PUMPKIN RICE PUDDING

Steps:

• 1. Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves in a large sauce pan and bring to a boil. Stir constantly.
• 2. Reduce heat to low and simmer for about 5 mins. stirring occasionally. Remove pan from heat.
• 3. Beat eggs and vanilla in a large bowl. SLOWLY add pumpkin mixture, blending well after each addition. Make sure you add it slowly so you don't end up with scrambled eggs.
• 4. Pour into a greased 2 quart casserole dish. Bake at 375 for 45-50 mins. or until pudding is set.
• 5. Cool slightly if you're serving warm, we think it tastes better cold. Garnish with whip cream. Refrigerate left overs.

BAKED PUMPKIN PUDDING

Steps:

• Preheat oven to 325 degrees.
• Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
• Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
• Beat by hand until smooth.
• In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
• Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
• Pour into an ungreased 8x8 inch baking pan.
• Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
• Cool slighly.
• Serve warm with custard sauce or ice cream.