Pumpkin Pie Pudding Recipe



Pumpkin Pudding

The holidays wouldn’t be the same without Pumpkin Pie.  I love Pumpkin Pie, but am not a big fan of the crust, so Mia and I made a Pumpkin Pudding version using Paula Deen’s recipe minus the crust.  We also topped it off with fresh whipped cream.  After a big meal, it’s refreshing to have a light airy dessert to end the night.



Pumpkin Pudding


Pumpkin Filling Ingredients:

  •  1 (8 oz.) package cream cheese softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 egg, plus 2 egg yolks, slightly beaten
  • 1 cup half and half
  • 1/2 cup (1/2 stick) melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger, optional

Whipped Cream Ingredients:

  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tbsp confectioner’s sugar

Filling Directions:


Preheat the oven to 350 degrees F.


For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.


Pour the filling in a round pie dish and bake for 50 minutes, or until the center is set.  Place on a wire rack and cool to room temperature.  Spoon into serving dishes and top with whipped cream.


Whipped Cream Directions:

Using an electric mixer, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.


Fluently lived,




Pumpkin Pudding

Pumpkin Pudding

On Mia-Dress:|Le Pink, Similar Option|Shoes: Zara






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