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Pumpkin is everywhere these days. It’s hard to walk through the supermarket without seeing something pumpkin-spiced. While we certainly love a good PSL, there are so many ways to prepare pumpkin this fall that we don’t want anyone to miss out on. For a light and festive autumn dessert, this pumpkin pudding hits the spot.
Pudding is wonderful at any time of year, but it really shines during the holiday season. The combination of this pumpkin pudding’s rich, smooth texture, combined with the fragrant seasonal taste of cinnamon and nutmeg, perfectly encapsulates the feeling of autumn in every bite. This pumpkin pudding recipe even combines some yellow cake mix to give the dish some extra fluff.
Pumpkin Recipes for Fall
We usually go straight for canned pumpkin puree this time of year. Organic options are low in sugar and tend to be excellent bases for pumpkin soup. They also make wonderful homemade baby food! To save time on seasoning with this pumpkin pudding recipe, you may want to use a store-bought canned pumpkin pie filling, which already comes perfectly seasoned with cinnamon, nutmeg and brown sugar.
Pumpkin season lasts from mid-September to late November, so now is the prime time to start experimenting in the kitchen. We have pumpkin recipes for every meal, so why not start embracing the remainder of autumn by crafting a pumpkin recipe bucket list? Here are some of our top recommendations:
- Roasted pumpkin seeds for snacking.
- Pumpkin soup, which is one of our Thanksgiving favorites.
- Pumpkin dump cake, chock-full of seasonal spices.
- And of course, the classic pumpkin pie. Our recipe is served up with some interesting history that we hope you’ll enjoy sharing at the dinner table!
Pumpkin Spice and Beyond
What exactly is pumpkin spice? You can buy your own bottle of it at the store, but it’s not hard to make it yourself, either. While many people just associate the flavor as synonymous of American autumns, we want to break down what makes pumpkin spice so great.
“Pumpkin spice” embodies all of the flavors that go into a great pumpkin pie. The most prominent note is cinnamon, but it’s bolstered up by plenty of nutmeg, ginger and cloves. In Britain, this is known as “mixed spice.” If you want to make your own pumpkin spice blend at home, all you have to do is take the seasonings from this pumpkin pudding recipe and add it into a bowl! You can easily increase the recipe and mix as much as you need to make your own handy spice jar for the rest of the season!
You may wish to use your homemade pumpkin spice to dress up your lattes on a crisp morning or add some charm to your seasonal pies. This blend compliments the flavor in cooked pumpkin, which is actually a fresh vegetable similar to the sweet potato and enjoyed in its natural state in many parts of the world, especially in Japan and Australia.
You should try cutting up some raw pumpkin and baking it! Not only does it look beautiful at the center of the table, but it also comes packed with plenty of health benefits like vitamin A and antioxidants.
We hope this pumpkin pudding is just one way you give our favorite fall vegetable a go this season. If you get a hankering for some pumpkin pie long after Thanksgiving, this recipe is an absolute lifesaver! Just add a scoop of whipped cream on top, and you’ll be in heaven!
If you like this recipe, consider trying one of our many bread pudding recipes!Print
- 1 (15 ounce) can pumpkin puree
- 2 eggs, beaten
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1 (12 fluid ounce) can evaporated milk
- 1 (18.25 ounce) package yellow cake mix
- ⅓ cup butter
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9×13 inch baking dish.
- Top the pumpkin mixture with yellow cake mix (dry), melt butter and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown.
- Allow to cool uncovered and serve.