Pumpkin Pudding Squares: A Crustless Delight

My grandmother, bless her heart, always made pumpkin pie for Thanksgiving. It was a labor of love, but between the rolling of the crust and the constant watch over the oven, she’d be exhausted by the time dinner rolled around. One year, she decided to simplify things, ditching the crust and focusing on the heart of the dessert – the creamy, spiced pumpkin filling. She baked it in a square pan, and those “pudding squares,” as she called them, were an instant hit, even stealing the show from the traditional pie! To this day, the taste of those warm, fragrant squares brings back a flood of cherished memories.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Servings: 9
• Yield: 9 squares
• Dietary Type: Vegetarian

Ingredients

• 14 ½ ounces canned pumpkin
• 1 ¼ cups evaporated skim milk
• 1 cup sugar
• ½ cup flour
• ¼ cup margarine, melted
• 1 ½ eggs, lightly beaten
• ½ teaspoon vanilla extract
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt

Equipment Needed

• 9×9 inch baking pan
• Large mixing bowl
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Whisk or spatula
• Toothpick

Instructions

1. Begin by preheating your oven to 450°F (232°C). Ensure your oven rack is positioned in the center.
2. While the oven is preheating, take your 9×9 inch baking pan and thoroughly grease it. This will prevent the pudding squares from sticking and make them easier to remove after baking. You can use cooking spray, butter, or even a light coating of oil.
3. In a large mixing bowl, combine all the ingredients. Add the canned pumpkin, evaporated skim milk, sugar, flour, melted margarine, lightly beaten eggs, vanilla extract, nutmeg, cinnamon, baking soda, and salt.
4. Using an electric mixer at medium speed, beat the ingredients together for about 1 minute, or until the mixture is smooth and well blended. Make sure there are no lumps of flour remaining. You can also use a whisk if you don’t have a mixer.
5. Carefully pour the pumpkin mixture into the prepared 9×9 inch baking pan, spreading it evenly to ensure uniform baking.
6. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the pudding squares. If the toothpick comes out clean, the squares are done. If not, continue baking for a few more minutes and check again.
7. Once baked, remove the pan from the oven and let the pudding squares cool completely before cutting and serving.

Expert Tips & Tricks

• Spice It Up: Feel free to adjust the amount of nutmeg and cinnamon to your liking. For a deeper, richer flavor, consider adding a pinch of ground cloves or ginger.
• Margarine Alternative: You can substitute the melted margarine with melted butter for a richer, more decadent flavor. Coconut oil also works well for a dairy-free option.
• Prevent Cracking: To minimize cracking on the surface, try baking the squares in a water bath (bain-marie). Place the 9×9 inch pan inside a larger pan filled with hot water that reaches halfway up the sides.
• Perfectly Smooth Texture: For an ultra-smooth texture, blend all the ingredients in a blender or food processor before pouring into the baking pan.
• Check for Doneness Early: Start checking for doneness at 30 minutes. Ovens vary, and you don’t want to overbake the squares, as they can become dry.

Serving & Storage Suggestions

Serve the Pumpkin Pudding Squares chilled or at room temperature. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, dust the squares with powdered sugar or sprinkle with chopped pecans or walnuts.

To store leftovers, cover the baking pan tightly with plastic wrap or transfer the squares to an airtight container. They will keep in the refrigerator for up to 3-4 days. You can also freeze the squares for longer storage (up to 2 months). Thaw them in the refrigerator overnight before serving. Reheating is generally not recommended, as it can alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	213.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	6.2 g	9%
Saturated Fat	1.3 g	6%
Cholesterol	36.7 mg	12%
Sodium	275.8 mg	11%
Total Carbohydrate	35.6 g	11%
Dietary Fiber	1.6 g	6%
Sugars	27.9 g	N/A
Protein	5 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the evaporated skim milk with coconut milk or almond milk for a dairy-free version. Use a dairy-free margarine or coconut oil.
• Gluten-Free: Replace the all-purpose flour with a gluten-free blend of your choice. Ensure the blend contains xanthan gum or another binding agent.
• Lower Sugar: Reduce the amount of sugar or use a sugar substitute like stevia or monk fruit sweetener.
• Chocolate Pumpkin: Add ½ cup of chocolate chips to the batter for a chocolate pumpkin twist.
• Spiced Rum: For an adult version, add 2 tablespoons of spiced rum to the batter.
• Maple Syrup: Replace sugar with pure maple syrup for a unique flavor profile. Start with 3/4 cup and adjust to taste.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pumpkin puree instead of canned?

A: Yes, you can! Just make sure to strain the fresh pumpkin puree to remove excess moisture, as it tends to be wetter than canned.

Q: Why is my pudding square soggy in the middle?

A: This could be due to underbaking. Make sure to bake the squares until a toothpick inserted into the center comes out clean. Also, ensure your oven is at the correct temperature.

Q: Can I make this recipe ahead of time?

A: Absolutely! These pudding squares are perfect for making ahead of time. Simply bake them, let them cool, and store them in the refrigerator for up to 3-4 days.

Q: Can I freeze the pumpkin pudding squares?

A: Yes, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. Thaw them in the refrigerator overnight before serving.

Q: Why did my pudding squares crack on top?

A: Cracking can occur due to rapid temperature changes. Consider using the water bath method mentioned in the tips and tricks section to minimize cracking.

Final Thoughts

These Pumpkin Pudding Squares are a delightful alternative to traditional pumpkin pie, offering a lighter, crustless option that’s just as satisfying. With their creamy texture, warm spices, and ease of preparation, they are perfect for any occasion, from holiday gatherings to simple weeknight desserts. So go ahead, gather your ingredients, and bake up a batch of these delicious squares. I’m confident they’ll become a new family favorite. Don’t hesitate to experiment with variations and substitutions to create your own signature version. And most importantly, enjoy the process!