Upside Down Pumpkin Pudding

Comfort Desserts | 0 comments

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!

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Upside Down Pumpkin Pudding

Joan Donogh
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • 1/2 cup butter softenend
  • 1/3 cup brown sugar
  • 1 egg
  • 2/3 cup pumpkin puree
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup brown sugar
  • 1 tablespoon butter
  • 1/2 cup orange juice
  • 1 cup boiling water


  • Cream 1/2 cup butter and 1/3 cup brown sugar together. Beat in egg and pumpkin.
  • In a small bowl, combine flour, baking powder, salt and spices. Add to creamed mixture.
  • Pour into greased 8 inch square baking dish (or similar size).
  • Sprinkle 1 cup brown sugar over batter. Dot with 1 tablespoon butter.
  • Mix orange juice and boiling water together, and pour evenly over batter.
  • Bake at 350 degrees F. for 40-50 minutes.
  • 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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