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Pumpkin Pie Pudding
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Chef Eddy Recipe
Pumpkin Pie Pudding
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It's like pumpkin pie without a crust. This Pumpkin Pie Pudding will make you thankful it’s time for dessert! A delicious, chilled sweet treat perfect for the fall season but great throughout the entire year.

Prep time
Bake/Cook time
6 - 8 ramekins
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Pumpkin Pie Pudding
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
6 - 8 ramekins


  • 3 large eggs
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup half and half
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 teaspoons orange zest, no white bitter pith


  1. Preheat the oven to 350°F.
  2. Whisk eggs until well blended. Add brown sugar and whisk rapidly until smooth. Add pumpkin and vanilla followed by half and half. Add all remaining ingredients.
  3. Place about 6-8 ramekins into a roasting pan. Pour pudding into ramekins. Pour hot water into roasting pan about 1 inch deep.
  4. Place in oven and bake until center of ramekins no longer tremble or an inserted knife point comes out clean, about 45-55 minutes.
  5. When cool enough to handle, transfer ramekins into refrigerator. Serve chilled.
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