Baked Pumpkin Spice Pudding (Printable)
A warmly spiced, creamy baked pumpkin dessert featuring autumn spices and a smooth texture.
# What's Needed:
→ 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 cooking spray or butter.
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 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 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 dish, creating a water bath for gentle, even cooking.
07 - Bake for 40–45 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 to allow the pudding to set further.
09 - Serve warm or at room temperature. Top with whipped cream and a sprinkle of ground cinnamon, if desired.
# Tips for Success:
01 -
- The texture is impossibly creamy, almost like a custard and a cake had the most delicious baby together
- It comes together faster than you think, which is dangerous because youll want to make it every week
02 -
- The water bath is not optional, it is what creates that silky texture and prevents the edges from drying out
- Do not overbake, the center should still wobble like gelatin when you remove it from the oven
03 -
- Room temperature eggs incorporate more smoothly into the batter, so take them out about 30 minutes before you start
- Grate a little fresh nutmeg over the top right before serving for an aromatic finish that smells absolutely incredible