Bake

Our Best Pumpkin Pudding

October  5, 2021
4.6
18 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Makes 8 servings
Author Notes

Do you know anyone who really likes pumpkin pie? I don't think so. See, I think people like the idea of pumpkin pie more than the pie itself. What people really like is pumpkin pie filling, because the crust on a pumpkin pie is almost always soggy. I’m not saying pumpkin pie crust can’t be done well, but it rarely is, and Thanksgiving is no time to try to perfect a new skill.

With everything we have to eat for Thanksgiving, who needs extra pastry, anyway? My mother figured this out over 50 years ago and I’ve simply picked up her torch.

My family’s Thanksgiving, instead of pie, always included a dish called "pumpkin pudding." I wish I could say that the pudding starts with a freshly baked pumpkin, lovingly mashed and blended with fresh cream, eggs, spices. In reality, it was (and still is!) canned pumpkin purée (which is actually not just pumpkin but a few types of winter squash) and evaporated milk, mixed with spices exactly as directed in the recipe on the can of Libby's pumpkin, but baked in a dish instead of a crust. I can say that we have never stooped to buying cans of that already-spiced pumpkin pie filling instead of straight pumpkin purée because we do have our standards (and our spice drawer). The pudding is served chilled, scooped from the dish, and topped with whipped cream. By the way, I'm talking real whipped cream, impossibly fluffy and light.

People always ask me for the recipe (and little do they know, it's hiding in plain sight!). So here I am to give the big reveal. It's quite a simple recipe and absolutely foolproof.

After you mix up a few ingredients, it's on to the baking. I have kept notes for the pudding's results in various baking dishes (see baking notes below), which I have relied on over the years. My notes have told me how many recipes fit in each dish and about how long the pudding takes to bake, including an emphatic note one year to not bake the stuff in that really large ceramic dish because it will crack—the pudding, not the dish, mind you—in an exceedingly unattractive way.

A good thing to know, though, is that you can fill a baking dish deeper than you can a pie crust, but it’s best not to exceed a depth of about 1½ inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check. I used to dither each year about whether to start baking at 425°F, as directed on the can, and then turn down to 350°F for the rest of the time, or just do it all at 350°F. Ultimately, I decided that the higher temperature was meant to get a fast start and prevent a soggy (ha!) crust, so I bake the pudding at 350°F from start to finish. One year, my attempt to bake even more gently, in a water bath, resulted in the following note to self: “Your know-it-all attempt to improve on mom’s method made the pudding less wonderfully creamy and flavorful. Go figure!”

The pudding can and should be baked the day before Thanksgiving (a make-ahead win; plus, it'll free up some much-needed oven space on the big day)—both the texture and flavor are enhanced with a night in the fridge. When I make this pudding, I make a whole lot of it, as my mother always did, because my family is extremely devoted to its leftovers. We eat pumpkin pudding with a side of Bea's No-Peel Apple Crisp for as many days and meals as it lasts, starting the day after Thanksgiving. (And at 91, my mother still prefers leftover pumpkin pudding and apple crisp to all of the other turkey-sandwich components.)

On Thanksgiving itself, it would not be possible to eat so much, especially with whipped cream, if both the pumpkin and the apple had crusts. So, you see, ditching the crust it quite brilliant—it’s not just an emergency, last minute, no-time-to-make-a-crust kind of crisis thing, but a good plan to have from the start.

(I must add, though, that if you absolutely must make a crusted pie, start with this recipe and do a test run in October first.)

Helpful tools for this recipe:
- Casafina Simple Ceramic Pie Dish
- Mason Cash Cane Mixing Bowls
- Nordic Ware Copper-Plated Cooling Grids (Set of 2)


Alice Medrich

Test Kitchen Notes

Crustless Pumpkin Pudding Baking Notes:

A triple recipe for the filling (three regular 14-ounce cans or one large 28-ounce plus 1 regular can of pumpkin purée) will fill two 2- to 2½-quart baking dishes. Baking time will be somewhere between 55 and 65 minutes at 350°F—stick a knife into the pudding and see if it comes out relatively clean (and not at all liquidy) to test for doneness. Typically, this will be around 50 minutes to an hour.

You can also make this recipe in ceramic ovenproof ramekins, to yield 8 individual servings. You'll want to reduce the baking time, too—start checking at 25 minutes and move from there.

Last, a note on making this dairy-free: Some have asked if you can use coconut milk for the filling and whip up coconut cream for the topping. While I've never tried it this way myself, I don't see why it wouldn't work—there's enough fat content, and thickness, in coconut milk to help keep up the pudding's texture. —The Editors

What You'll Need
Watch This Recipe
Our Best Pumpkin Pudding
Ingredients
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 (15-ounce) can pumpkin purée
  • 1 (12-ounce) can evaporated milk
  • Whipped cream, for serving (optional)
Directions
  1. Heat the oven to 350°F. In a small bowl, mix the sugar, cinnamon, ginger, salt, and cloves.
  2. In a large bowl, beat the eggs to blend. Stir in the pumpkin purée and sugar-spice mixture. Gradually stir in the evaporated milk.
  3. Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1½ inches. Baking times vary with the depth, size, and type of baking dish, so you just have to watch and check. Bake until a knife inserted near the center comes out clean. Let cool on wire rack, then refrigerate overnight, until ready to serve. Serve with the whipped cream, if using.

See what other Food52ers are saying.

  • Debra McCormick
    Debra McCormick
  • Sarah Aline Steinberg
    Sarah Aline Steinberg
  • jpriddy
    jpriddy
  • Denise Grant Fletcher
    Denise Grant Fletcher
  • Katie Okamoto
    Katie Okamoto
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).

79 Reviews

aclincol December 7, 2023
This had a nice flavor… I would try it again. I used a 7x11 baking dish. Next time I will check the temperature at 40 min, and might experiment with less sugar (1/2 cup).
 
aclincol December 7, 2023
Oven temp 370
 
aclincol December 7, 2023
Sorry 350
 
Marie November 23, 2023
OK the instructions are terrible. It takes about an hour if you do this recipe in a standard 8x12 dish. Don’t wait until the tester comes out clean - then it’s over baked.
 
less T. November 22, 2022
What size dish, please?
 
Vavu October 30, 2022
This recipe is simple and amazing 🤩. I did swap half the sugar for maple syrup (so one half of 3/4 cup maple syrup). Also because I had something else in the oven, I started the pudding at 425 degrees for 20 minutes then lowered it to 350 until it was done. No cracking :)
Delicious.
 
Nichole October 16, 2022
This is basically Libby's Crustless Pumpkin Pie! I love this recipe. If you Google "Libby's Crustless Pumpkin Pie", you'll find their recipe which also lists the baking temps and times for whatever size and kind of baking dish/pan you have. Happy Baking!
 
Branham November 25, 2021
Im not finding the recommended size for the baking dish…anyone else seeing something I’m not?
 
Normalock November 24, 2021
The title said "NO BAKE" you have to bake it.
 
Gollygosh06 November 25, 2021
The title says "no-pie"
 
judy September 29, 2021
Started making pumpkin custard several decades ago. I have never been very good at crust--ALWAYS soggy and terrible. So one year I simply made the filling, and served it with whipped cream. Now it is a staple. I have since found a great recipe for pumpkin pie with the crust ON TOP! (here on F52) and now get to enjoy both with and without crust.
 
PanTostado December 14, 2020
Delicious!! Couldn’t tell the difference when made dairy free with coconut milk.
 
Debra M. November 17, 2020
This desert was fantastic! My husband loves it 😉 and he is picky. Thank you for your recipe.
 
Jennc133 November 17, 2020
came to read reviews, mine is in the oven right now 🥰
 
[email protected] November 2, 2020
Made this with full fat coconut milk. It was excellent!
 
Mpope October 19, 2020
What is the nutritional information?
 
[email protected] February 4, 2020
Yes my dog loves this pumpkin pudding!!
 
[email protected] February 2, 2020
My dog needs pumpkin in his diet for reasons I don't want to share. I like pumpkin pie but bombed and the crust lately so I thought I would try this recipe
 
Jennc133 November 17, 2020
Pumpkin is great for dogs! 👍
 
jo M. November 30, 2019
thought to try this, using egg replacer (my daughter is allergic to eggs) turned out very tasty, maybe a little off on texture from egg replacer, but will definitely make it again (w/real eggs) served w/fresh whipped cream!
 
MadeleineC November 25, 2019
I was looking for just such a recipe two weeks ago! Thank you. And one suggestion - if adding crumbs for parfait I suggest gingersnaps. I have been making a crumb crust for pumpkin pie with gingersnaps for years, we like it much better than a pastry crust..
 
Sarah A. November 20, 2018
Has anyone done this with coconut milk instead of condensed milk? I’ve found that the condensed milk pies make my family, well, to be honest, gassy. Like not fit for company gassy.
 
Candy November 25, 2020
Sarah, coconut milk works great. Just sub it for same amount as the milk.
 
Cindy February 7, 2024
The recipe called for evaporated milk not condensed. Condensed milk is mainly sugar. It is not a substitute in this recipe. But coconut or Almond would work.
 
starving_artist November 3, 2017
I found the text sort of grainy. I used the whole foods 365 pumpkin purée. Anyone else have rugs issue?
 
starving_artist November 3, 2017
Ugh auto correct! That should read: I found the texture sort of grainy. And Does anyone else have that issue?
 
Ahdah November 4, 2017
America's Test Kitchen reviewed canned pumpkin puree and recommended Libby's. Some of them they said were grainy, you might want to give it one more try.
 
Debra M. November 17, 2020
I used Libby's and it was fine.
 
Jo November 20, 2023
I like Target’s brand of pumpkin - started buying it when there was a pumpkin shortage.
 
Ahdah November 3, 2017
I baked mine in a deep glass pie plate. I then was able to slice it like a pie and serve. Delicious! I used less sugar because I am on WW and used a can of 2% evaporated milk. I have all the ingredients ready to take with us to HHI on Sunday.
 
jpriddy October 9, 2017
I have been making Pumpkin Custard for my granddaughter since she was tiny. Pumpkin or Delicata or other rich squash plus a small amount of brown sugar, milk or cream or full fat coconut milk, plus spices, and eggs.
 
Leanna October 11, 2019
I am interested in your recipe. Please share.
 
Merry December 14, 2016
In a rectangular glass dish, I've found it takes right at one hour. I do always check it and have sometimes added a few additional minutes.
 
Denise G. December 13, 2016
How long do you "roughly" bake it? Say in a rectangular glass casserole dish?
 
Cindy L. November 29, 2016
Once baked, how long will this last in the refrigerator?
 
Merry November 29, 2016
We've eaten it over four days with no problem. Also like the addition of some "candied" walnuts crumbled over the top.
 
Steph November 4, 2016
Great recipe! Although mine has a curdled texture. Any ideas why this happened? Thanks
 
Barbara October 13, 2016
Barbara
I love the fact that this is a grain-free recipe. I added a little nutmeg to the spices, which is my favorite.
 
judy February 23, 2016
This has been a staple dessert in our household for years. I am not very good at piecrust and we don't miss the calories, either. My sons still want an extra pie when they come over so that there is some for breakfast the next morning.
 
Merry November 27, 2015
Just tried this for the first time and thought it was terrific. Pie crust isn't at the top of my list, so we didn't miss it at all. Will definitely be making again (killer breakfast with an espresso).
 
Karen November 27, 2015
Thank you for doing the right thing! I know my comment about the citation caused a little commotion, but it is the correct thing to do. Whenever I share a recipe I have made I cite where I obtained the original recipe as a point of reference!
 
Bee November 27, 2015
Hi, Karen, I'm "Right There With You" in linking to any original recipe. Too often, especially in Classic Recipes, the newer listing will leave out CRITICAL information, or they just plain got "copied incorrectly." Worse of all, is when a truly Classic Recipe from a very trusted source, such as "Russian Tea Ball" cookies from Betty Crocker, will have been "improved" with horrid results! Then, people like you and I have to link back to the original recipe, which is Never Fail, to counteract all the negative reviews the New & Improved version is collecting. At least if a recipe is shared and linked back to the source, you have NO ONE to blame for screw ups if you switch out/substitute new ingredients for the original. :D Happy Baking, Karen!
 
Bee November 27, 2015
Since this recipe was posted, I've had the pleasure of making it twice: once as it's posted 'HERE, and then with an addition, that was suggested by a 4 year old grand-daughter. When she had the eaten the pudding, she said "I like it but miss the "crunch", meaning the crust. So, the second time I made it, I served it Parfait-Style (in a tall, clear glass) by alternating layers of Crushed Cinnamon Graham Crackers, then the pudding, then whipped cream, and then repeating this layering, with a sprinkling of crushed crackers on top of the piped whipped cream. Not only did it look INCREDIBLE in the parfait glasses but everyone who ate it agreed, that the "crunch" made it truly seem like they were eating P.I.E.! This will now be our Go-To recipe for the holidays and I no longer need to blind bake any more crusts! THANK YOU for adding to our holiday joy. :D
 
Nancy C. November 27, 2015
"Like"
 
Bee November 27, 2015
Nancy: YOU are adorable! :D
Thanks for your "Like". It means a lot and I'll share your comment with my wee grand daughter, who despite being only 4 years old, is so tech savvy that I won't need to explain to her what it means. <3
 
Nancy C. November 27, 2015
haha.. I will have to "like" that as well. I told my husband about your solution for crunch so we are going to try it. Thanks!
 
Bee November 27, 2015
I'm glad and happy to be of help, Nancy. With grandkids always around, we are a household filled with every version of graham cracker, possible. Initially, I tried the ordinary and beloved Honey Graham but it was waaaay too mild to hold up to the spices in this filling. The added *punch* of the Cinnamon-Sprinkled Graham Crackers added that extra 'zip' to the needed crunch, creating a perfect counterpoint to the spices. I'm hoping that my wee 4 year old continues her opinions and talent in baking, adding to the 5 generation line of bakers in our family. :D
 
Nancy C. November 27, 2015
Wonderful! Thank you again. Enjoy baking with your charming granddaughter. We will try the cinnamon ones. ❤️
 
Tracey P. November 13, 2019
YUM... definitely gonna be trying this...may do a layer type thing in cake pan
 
cacampbell November 27, 2015
I don't care where you got this recipe. It's fantastic. I could eat the whole thing myself. Never would have thought of using the recipe on the can. So glad you did. Thank you and Happy Thanksgiving
 
Katie O. November 24, 2015
I realize this goes against the crustless spirit of this recipe, but I think I'll bake the pudding into Dorie Greenspan's chocolate tart shell...
 
Bee November 22, 2015
Oh, Good Grief! If you're going to steal a recipe, completely, just provide the link to the original! https://www.verybestbaking.com/recipes/141287/Crustless-LIBBYS-Famous-Pumpkin-Pie/ This links gives you ALL the details possible, including baking time for a myriad of baking pan sizes.
 
Sarah J. November 23, 2015
Hi Bee,

We're really sorry about this—it's an editorial oversight. In Alice's original article, she states that the recipe comes from the can: https://food52.com/blog/11797-no-pie-pumpkin-pie. Last year, at the time the article was posted, we decided to upload the recipe so that readers would know exactly what to do, but we should have stated more explicitly that it's from the Libby's can.
 
Bee November 27, 2015
Hi, Sarah,
Thanks SO much for coming back to update not only my observation about the recipe's origin but other people's identical comment. For over a decade, I had the wonderful job of being a moderator at a major food-based website. Besides "keeping the peace" and making sure that there were no offense posts, we also had the task of making sure that member's claims of "an original recipe" were indeed, "Original" and not "Copy & Paste's" of famous recipes. All we asked of members was to "site the source", even if you subbed out Soy Milk for Evaporated Milk from the original recipe. What this did for the website was prevent 100 re-postings of the identical recipe since we prided our website as being recipes created by passionate cooks/bakers. So, I thank you, again, for coming back to comment and indeed, siting the source. :D Many blessings to you and the other people who run this fine webpage. Bee
 
Luisa November 21, 2015
Instead of evaporated milk... Can it be soy milk?
 
Nancy C. November 21, 2015
Sure, or coconut milk.
 
Barbara November 22, 2018
Coconut milk works fine. I use the reduced fat kind since the docs now count total fats, not good vs. bad cholesterol.
 
Nancy C. November 21, 2015
This does seem to be Libby's recipe, but, I prefer less sugar and more cinnamon. (brown sugar is nice too.) I make crustless pumpkin pie in order to avoid the calories from the crust.
Yes, butternut is a good substitute.
 
Karen November 22, 2015
The bottom line is, if this is just the Libby's recipe without the crust, I believe the citation should have been made. It is THE recipe....
 
Sarah J. November 23, 2015
Yes, we're very sorry about this oversight! As I said to Bee, above, Alice's original article states that the recipe comes from the can: https://food52.com/blog/11797-no-pie-pumpkin-pie.. Last year, at the time the article was posted, we decided to upload the recipe so that readers would know exactly what to do, but we should have stated more explicitly that it's from the Libby's can.
 
Karen November 15, 2015
This recipe is the libby's pumpkin pie recipe baked without the crust. That sure is genius!
 
DJM October 29, 2015
I have made a similar pumpkin pudding for years. Yes it is lovely. A palmier or two on the side is a bit of crunch with the pudding.
 
Kerry G. October 10, 2015
This is yummy. I added chopped medjool dates and topped with pecans and sprinkle of Demerara sugar. I ate with slightly sweetened Greek yoghurt, which gave a nice tangy counter balance
 
Margaret B. October 6, 2015
Since we don't have canned pumpkin where I live, how much pumpkin, peeled, boiled and mashed, should I use?
 
Transcendancing October 7, 2015
I am also interested in the answer to this!
 
Transcendancing October 7, 2015
In my pumpkin-hopping this evening I came across this which may answer the question for both of us - and 15 oz is about 425 grams (and am assuming that's of puree). Also saw mention in the comments that butternut worked well, which is great since I don't think I've seen Sugarpie pumpkin over here. https://food52.com/blog/4963-canned-pumpkin-minus-the-can
 
Windischgirl January 11, 2015
Making it in small ramekins; one recipe makes 6 single serve dishes. I love pumpkin pie for breakfast on Black Friday, so this sounds delicious for my January breakfast as well...with fewer calories! The ramekins take about 30 minutes to bake.
 
Christian K. January 12, 2015
Great idea about baking this recipe up in ramekins. Guests are coming over for an upcoming dinner and this will be the perfect way to bake up and serve the desert. Cheers!
 
laurenlocally November 6, 2015
Black Friday breakfast in our house is always a poached egg over stuffing and pumpkin Pie for breakfast dessert :)
 
Tabitha December 24, 2014
I wanted to share my Thanksgiving tradition of pumpkin pie with my friends and family here in the UK, some of whom are gluten free. I used this recipe, but with butternut squash as pumpkin is kinda hard to find here! It was a total hit, and no one had ever considered squash a desert food. It's not everyday that an American can impress the people across the pond with food, especially one that hardly ever cooks! Thanks so much for this, I'm starting a tradition with it now! Making it again for Xmas tomorrow!
 
dinaofdoom December 23, 2014
hmmm. i don't have a ceramic or glass baking dish shallow enough. would a metal pie plate be ok?
 
Christian K. December 21, 2014
This is one of the best pumpkin pudding recipes I have found. Simple, straightforward, easy to produce. I pulled back on the sugar a bit and used coconut milk instead of evaporated. Turned out brilliant! Thank you for sharing. This is definitely going to become part of the family tradition. Cheers!
 
Kris December 15, 2014
This is a great recipe for a lighter (second) dessert. Is it possible to make this eggless? Can this be made with any other fruit puree? like mango ?
 
Julie W. November 25, 2014
thank you !!!! Your apple crisp , pumpkin pudding and chiffon cake are saving me!!! I especially love that this is make ahead!
 
Marsha G. November 24, 2014
I baked something like this in my crock pot a few years ago and it was a nice change from my typical pumpkin pie. It was called "Slow Cooker Pumpkin Pie Pudding" and was in "Fix-It and Forget-It Cookbook" by Dawn Ranck and Phyllis Good. It used all of these ingredients plus vanilla extract, butter, and buttermilk baking mix.
 
Two T. November 24, 2014
Can heavy cream and/or half and half be subbed for the evaporated milk?
 
Yianna November 25, 2014
I've tried homemade half and half in pumpkin pie, and it turned out beautiful. The evaporated milk however would give the pie a milky richness...
 
JanetFL November 24, 2014
I don't know why I didn't think of this since I eat the pumpkin pie filling and leave the crust! In fact, I think I could eat an entire pie's worth of filling if left unattended!
 
Kristen K. November 22, 2014
The instructions say to beat the eggs in a bowl, but the ingredients don't include eggs. Please update the ingredients list with the number of eggs.