Baked Pumpkin Spice Pudding (Printable)
Warm, creamy baked dessert with pumpkin purée and aromatic spices, ideal for autumn gatherings or cozy evenings.
# 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 Steps:
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 blended.
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 continuously 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 distribute among the 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 pudding dish, creating a gentle water bath.
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 baking dish from the water bath. Let cool for 15 minutes before serving warm, or allow to cool completely to room temperature.
09 - Top servings with a dollop of whipped cream and a light sprinkle of ground cinnamon, if desired.
# Expert Advice:
01 -
- The texture lives somewhere between custard and cake, which means everyone wins
- It bakes up velvety smooth without any fancy techniques or equipment
02 -
- The water bath is nonnegotiable for the proper texture, so do not skip this step
- Overbaking creates a grainy, dry pudding instead of something silky and smooth
03 -
- Grating fresh nutmeg right into the batter releases oils you cannot get from preground
- Serve this slightly warm rather than piping hot for the best texture and flavor