Spiced Baked Pumpkin

I’ve been wanting to share this spiced baked pumpkin with you for a while now, but things have been really hectic on the work front lately. It has been a very long time since I last posted, the reason being that I’ve been very tied up producing a webseries. We had the wrap party this past weekend and I wanted to make something fall-y for dessert, and what could possibly be more fall-y than spiced baked pumpkin? Nothing, that’s what.

I doubled this recipe to make a large casserole pan, and at the end of the evening there was only one piece left. It is basically like pumpkin pie without the crust, so pretty awesome. If you follow this recipe it will fit in a small casserole pan, I used a circular corningware pan that’s about 8 inches in diameter when I made it a second time. Yes, I made it again today. One piece just wasn’t enough! Plus I still had pumpkin puree left from the gigantic can I bought. šŸ˜€ I hope you all enjoy it as much as my friends and I did!

Spiced Baked Pumpkin

Spiced Baked Pumpkin

Author Eva Kosmas Flores


  • 2 Cups Pumpkin Puree
  • 1 Cup Milk
  • 1 Cup Sugar
  • 1/2 Cup Flour or Gluten-Free Flour Mix
  • 1/4 Cup Butter melted
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Allspice
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda


  1. Preheat the oven to 450 degrees Fahrenheit. In a large bowl, stir together all of the dry ingredients until thoroughly combined. Then add all of the wet ingredients and blend using an electric mixer until a smooth batter forms. Pour the batter into a small greased casserole pan, (I used a circular corningware pan that is 8 inches in diameter). Bake for 30 - 45 minutes. Serve warm.

Spiced Baked PumpkinSpiced Baked PumpkinSpiced Baked PumpkinSpiced Baked Pumpkin

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