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Mom’s Pumpkin Pudding

Submitted by: moopseemort on May 17, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Mom's Pumpkin Pudding

Sneaky way to get in a vegetable that is full of fiber. Mom usually made this into a pie rather than a baked one — she could put more filling in it!

Difficulty: Easy

Servings: 8

Prep Time: 10 min   Cook Time: 20 min to boiling  


1 1/2 cups sugar
2 large eggs (3 small)
2 cups milk
1 28 oz can Libby’s Pumpkin
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 1/2 tablespoons cornstarch, mix in 1/2 cup water


Mix sugar and eggs, then add pumpkin, then rest of ingredients– except the cornstarch– in a large pot. Put over medium heat and stir constantly. Once it is fairly warm, add in the cornstarch mixture. Thicken by bringing to boiling (likes to splurb when hot due to thickness). Great cooled and served with whipped cream!! Optional: Let cool a bit, stir, then throw it into a cooked pie shell.

Categories: Budget, Crowd-Size, Desserts, Entertaining, Holiday, Pies, Potluck, Puddings & Custards

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