Baked Pumpkin Spice Pudding (Printable version)
A warmly spiced, creamy pumpkin-based baked dessert, ideal for comforting fall moments.
# What You'll Need:
→ Wet Ingredients
01 - 1 3/4 cups pumpkin purée (canned or homemade)
02 - 3 large eggs
03 - 3/4 cup whole milk
04 - 1/2 cup heavy cream
05 - 2/3 cup packed light brown sugar
06 - 1/4 cup pure maple syrup
07 - 1 teaspoon vanilla extract
→ Dry Ingredients & Spices
08 - 1/4 cup all-purpose flour
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon salt
11 - 2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
→ Optional Topping
15 - Whipped cream, for serving
16 - Ground cinnamon, for dusting
# How to Prepare:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish or six individual 6-oz ramekins with butter or cooking spray.
02 - In a large mixing bowl, whisk together pumpkin purée, eggs, whole milk, heavy cream, brown sugar, maple syrup, and vanilla extract until completely smooth and well incorporated.
03 - In a separate medium bowl, sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to ensure even distribution.
04 - Gradually add dry ingredients to wet mixture, whisking continuously until fully combined and batter is smooth without lumps.
05 - Pour batter evenly into prepared baking dish or ramekins. Place in a large roasting pan and carefully pour hot water to reach halfway up sides of dish, creating a water bath for gentle baking.
06 - Bake for 40-45 minutes until pudding is set but still slightly wobbly in center. A knife inserted near edge should come out clean.
07 - Remove from oven and let cool for 15 minutes before serving warm or at room temperature. Top with whipped cream and sprinkle with ground cinnamon if desired.
# Expert advice:
01 -
- The texture impossibly floats somewhere between custard and cake
- It tastes like autumn decided to live in your baking dish
02 -
- The water bath is non-negotiable for that silky texture
- Slightly underbaked is better than overbaked, it continues cooking as it cools
03 -
- Use room temperature ingredients for the smoothest batter
- The center should still jiggle like gelatin when you remove it from the oven