Print Recipe

Baked Pumpkin Pudding




  • 1/3 cup shortening
  • 1 2/3 cups sifted flour
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/3 cup water
  • 1 cup cooked or canned pumpkin
  • 1/2 cup chopped nuts
  • 1 egg, unbeaten
  • 1 cup chopped dates

Creamy Sauce

  • 1 small egg
  • 1 tablespoon melted butter or margarine, cooled
  • 1 1/4 cups confectioners' sugar
  • 1 cup whipping cream, whipped stiff
  • 1/2 teaspoon vanilla extract


  1. Pudding: Sift flour, sugar, baking soda, salt, baking powder and spices together into mixing bowl. Add shortening, water, pumpkin and nuts. Beat 2 minutes at medium speed of electric mixer (or 300 strokes by hand). Scrape bowl constantly.
  2. Add egg and dates. Beat 2 minutes longer. Pour into 2 well-greased 1-quart ring molds or one 6 1/2 cup ring mold or a 9-inch square cake pan.
  3. Bake at 350 degrees F about 35 minutes for 1-quart ring molds, 45 minutes for 6 1/2 cup ring mold or 9-inch square pan.
  4. Serve warm with Creamy Sauce.
  5. Creamy Sauce: Beat egg until foamy. Stir in melted butter. Add confectioners' sugar and beat until smooth.
  6. Blend in whipped cream and vanilla extract.

Yields about 2 cups.

Variation: Omit vanilla extract. Add 1/2 teaspoon brandy flavoring and 1/4 teaspoon rum extract.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.