Baked Pumpkin Spice Pudding (Print)
Creamy spiced dessert with pumpkin purée and aromatic spices, ideal for autumn gatherings or cozy nights.
# What You 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 Make It:
01 - Preheat the oven to 350°F. Grease a 2-quart baking dish or six individual ramekins with butter or cooking spray.
02 - In a large mixing bowl, whisk together the pumpkin purée, eggs, milk, heavy cream, brown sugar, maple syrup, and vanilla extract until completely smooth and well incorporated.
03 - In a separate medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to ensure even distribution.
04 - Gradually add the dry ingredients to the wet mixture, whisking constantly until fully combined and no lumps remain. The batter should be thick and smooth.
05 - Pour the batter evenly into the prepared baking dish or divide among the ramekins, tapping gently to release any air bubbles.
06 - Place the baking dish or ramekins in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pudding container.
07 - Bake for 40 to 45 minutes, or until the pudding is set around the edges but still slightly wobbly in the center. A knife inserted near the edge should come out clean.
08 - Remove from the oven and carefully lift the pudding dish out of the water bath. Let cool for 15 minutes to allow the custard to set further.
09 - Serve warm or at room temperature, topped with whipped cream and a light dusting of ground cinnamon if desired.
# Expert Advice:
01 -
- The water bath technique creates the silkiest texture you've ever experienced in a pumpkin dessert
- It tastes like everything cozy about the season but comes together with minimal effort
- You can make it ahead and serve it warm or room temperature, making it perfect for entertaining
02 -
- The water bath is not optional, it's what creates that silky custard texture. Skip it and you'll end up with something closer to pumpkin bread.
- Don't overbake. The pudding continues cooking as it cools, and a slightly wobbly center means perfectly creamy results.
- This dessert actually tastes better if made a few hours ahead. The flavors meld and the texture becomes even more velvety.
03 -
- Grate a tiny amount of fresh nutmeg over the top right before serving. The aroma hits everyone at the table and makes the moment feel special.
- If you only have evaporated milk on hand, thin it with equal parts water and use it in place of the whole milk and cream combination.