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. 😀 I hope you all enjoy it as much as my friends and I did!

Spiced Baked Pumpkin

Author Eva Kosmas Flores

Ingredients

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

Instructions

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.

Discussion

Amanda @ bakingwithoutabox says:

This looks scrumptious! So simple and elegant.

Eva says:

Thanks Amanda! It was pretty easy to throw together, and super moist and soft inside. Really good a few minutes out of the oven 🙂

Mother Rimmy says:

Simple and it looks so moist! Perfect for this time of year when pumpkin is in season. 🙂

Thank you Rimmy!! I am a HUGE fan of squash, pumpkin in particular, and plan on making a lot more pumpkin recipes this month while they are in season! I just came back from the pumpkin patch today with a bit too many varieties of gourds, good thing they had wheelbarrows there to help me make it to my car haha 🙂

Ashley Sisk says:

Thanks for stopping by tonight. This looks absolutely delicious. Although I just had dinner, I feel like I could make room for this!

Haha, thanks! I just made some pumpkin soup tonight too, got to take advantage of it while it's in season :0)

Paula Sieracka says:

I'm doing it now… Sure everyone will enjoy that!

Eva Kosmas says:

Thanks Paula!

Kim Kim says:

I just made this. It was a big hit. It has a lighter, softer consistency than standard pumpkin pie filling. I made it with my own pumpkin puree – easy to make. I found this recipe via Gojee. Only minor suggestion is to reorder the ingredient listing so all the wet ingredients are together and then the dry ingredients. I had to triple check that I had not forgotten anything.

Set clocks says:

Here it is the best site for setting clock in windows 10 and will also increase your knowledge too. So try out this website for once.

Spiced Baked Pumpkin