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This Pumpkin Corn Pudding is a delicious twist on a classic corn pudding recipe. We add pumpkin to the custard and the results are so fantastic, your guests will go back for seconds!
An easy and delicious Fall side dish for any meal
I can’t believe that Thanksgiving is just a little over a month away! But I have to say – I love the holidays and this really is my very favorite time of the year.
We’re just started to think about the menu for some upcoming family gatherings – and this delicious Pumpkin Corn Pudding is definitely going on the list.
We took a classic corn pudding recipe and gave it a delicious twist by adding pumpkin puree to the custard. The result is a delicious, creamy and savory side dish that is so delicious – I predict your dinner guests will ask for seconds.
Why You’ll Love Pumpkin Corn Pudding
- It couldn’t be any easier to prepare. It takes just minutes to mix the ingredients together – then your oven does all of the work.
- The flavor of the pumpkin with the corn is a fantastic pairing. It will go just as well with your Thanksgiving turkey as it will with a Christmas Prime Rib.
- You can make it ahead of time, then bake just before serving – or bake ahead and reheat when oven space is tight.
“I love when a recipe turns out exactly as pictured. Not too sweet, may add a touch more sugar next time. But husband said he enjoyed it. He thought the pumpkin would be overpowering but it was just right. A nice twist on the corn pudding I grew up with and continue to make. Nice to have this variation for the cooler months and holiday dinners. Thank you!” – Rayna
Key Ingredients & Substitutions
- Pumpkin Puree – A quality brand of canned pumpkin puree is totally fine for this recipe, or make your own! Just be sure not to use pumpkin pie filling which is sweet and seasoned with spices.
- Corn – Fresh or canned corn is our choice for this recipe because we prefer the sweeter flavor and crisp texture. Frozen can be used if that’s all you have on hand – but sometimes frozen corn is rubbery after it cooks. If using fresh, follow this technique to easily cut the kernels off the cob.
- Heavy Cream
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
Special Tools Needed
- 1 1/2 quart casserole dish
- Mixing bowls
- A casserole dish or baking pan that is larger than the 1 1/2 quart dish – to be used for a water bath.
- Tea kettle
- Toothpicks – to test for doneness.
How do I make Pumpkin Corn Pudding?
- Place a kettle or pot of water on the stove to boil.
- Butter your baking dish.
- Drain the canned corn.
- Whisk together eggs, butter, pumpkin puree, and cream in a bowl.
- Mix flour, salt, baking powder and sugar together in another bowl.
- Stir the pumpkin mixture into the flour mixture, then add the drained corn, evenly mixing throughout.
- Pour the batter into the prepared baking dish.
- Set the baking dish into the larger dish or pan. Carefully pour boiling water into the outer pan, filling it about halfway up the sides of the dish with the pumpkin corn pudding inside. (Be careful not to splash water into the pudding.) This is called a ‘water bath’ – read more about it below.
- Bake until a tooth pick inserted into the center comes out clean.
- Carefully remove the casserole from the oven and out of the water bath.
- Cool for ten minutes to set up before serving.
What is a water bath?
It’s a method of baking that helps to keep foods such as puddings and cheesecakes moist and creamy as they bake.
A pan of water is placed inside the oven to increase the overall moisture in the oven while foods bake.
Frequently Asked Questions
- Can I make this Pumpkin Corn Pudding ahead of time? Yes – you can mix it up ahead of time and bake just before serving, or bake ahead and reheat (use a water bath to reheat). If you wait to bake it, just make sure to bring the mixture back to room temperature before baking.
- How do I store leftovers? Cover the baking dish with plastic wrap and refrigerate. Or remove the pudding to a covered container.
- How do I reheat the leftovers? If you stored the pudding in the original baking dish, we suggest reheating in a water bath. Or, you can reheat individual portions in the microwave, but be sure not to over heat the custard.
- Can I freeze this dish? We don’t recommend doing so.
This recipe originally appeared on A Family Feast in October 2015. We’ve updated the post, but the delicious recipe remains the same.
Click here for more delicious Pumpkin Recipes!
3 whole eggs
3 tablespoons melted unsalted butter, plus more to butter the casserole dish
3/4 cup canned or homemade pumpkin puree (not pumpkin pie filling)
3/4 cup heavy cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 teaspoons granulated sugar
2 cups canned corn, drained (fresh or frozen kernels may also be used)
- Preheat oven to 350 degrees F.
- Place a pot of water or tea kettle on to boil.
- Butter a 1½ quart casserole dish, set aside.
- In a medium bowl, mix eggs, butter, pumpkin puree and cream.
- In a larger bowl mix flour, salt, baking powder and sugar.
- Mix the egg mixture into the flour mixture then stir in the drained corn, evenly mixing the corn throughout.
- Pour the mixture into the prepared baking dish.
- Set the baking dish into a larger baking dish or pan and pour hot water into the large pan, filling about halfway up the side of the corn pudding casserole dish. (This is called a ‘water bath’ and this baking method will help keep the pudding moist and creamy as it bakes.)
- Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
- Remove casserole from oven and let cool to set for 10 minutes before serving.
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