Baked Pumpkin Spice Pudding (Printable Version)
Creamy baked dessert with pumpkin purée and aromatic spices, perfect for autumn celebrations.
# 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
# Directions:
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, 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 the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to ensure even distribution.
04 - Gradually add the dry ingredient mixture to the wet ingredients, whisking continuously until fully combined and no lumps remain. The batter should be smooth and thick.
05 - Pour the batter evenly into the prepared baking dish or distribute among the six ramekins, filling each about three-quarters full.
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 baking vessel, creating a gentle water bath.
07 - Bake for 40 to 45 minutes, or until the pudding is set around the edges but still retains a slight wobble in the center when gently shaken.
08 - Remove from the oven and carefully lift the baking dish from the water bath. Let cool for 15 minutes before serving warm or at room temperature. Top with whipped cream and a dusting of cinnamon if desired.
# Expert Advice:
01 -
- The texture is somewhere between a custard and a cake, which means you get the best of both worlds in every spoonful
- It comes together in one bowl and bakes itself into something that tastes like you spent all day making it
02 -
- The water bath is non-negotiable, it's what creates that silky, custard-like texture instead of a tough baked sponge
- Your pudding will continue to set as it cools, so don't worry if it looks slightly underbaked when you pull it from the oven
03 -
- Room temperature ingredients will give you the smoothest texture, so set everything out about 30 minutes before you start
- If you only have evaporated milk on hand, mix it half-and-half with whole milk for similar richness