Upside Down Pumpkin Pudding

With some leftover pumpkin in the fridge, and a cold blustery day, I had a craving for a comfort dessert. I have recipes for chocolate and vanilla puddings that you make by pouring water over the top to make a sauce, and I thought, why couldn’t you make something like that with pumpkin. So I searched around and found a recipe which I modified as follows. It hit the spot!

Upside Down Pumpkin Pudding
Prep time
Cook time
Total time
Serves: 6 servings
  • ½ cup butter, softenend
  • ⅓ cup brown sugar
  • 1 egg
  • ⅔ cup pumpkin puree
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup brown sugar
  • 1 tablespoon butter
  • ½ cup orange juice
  • 1 cup boiling water
  1. Cream ½ cup butter and ⅓ cup brown sugar together. Beat in egg and pumpkin.
  2. In a small bowl, combine flour, baking powder, salt and spices. Add to creamed mixture.
  3. Pour into greased 8 inch square baking dish (or similar size).
  4. Sprinkle 1 cup brown sugar over batter. Dot with 1 tablespoon butter.
  5. Mix orange juice and boiling water together, and pour evenly over batter.
  6. Bake at 350 degrees F. for 40-50 minutes.
  7. Serve warm. Makes 6 servings.
During baking the ingredients placed on top of the batter move to the bottom to create a sauce under the cake-like pudding.



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