Baked Pumpkin Spice Pudding (Printable Version)
Warmly spiced, creamy baked dessert featuring pumpkin purée and aromatic spices, ideal for cozy autumn evenings.
# 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:
01 - Preheat the oven to 350°F. Generously grease a 2-quart baking dish or six individual 6-ounce ramekins with butter or cooking spray.
02 - In a large mixing bowl, whisk together the pumpkin purée, eggs, whole milk, heavy cream, light 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 ingredients to the wet mixture, whisking continuously until fully combined and the batter is smooth without any lumps.
05 - Pour the batter evenly into the prepared baking dish or divide among ramekins. Place the dish or ramekins in a larger roasting pan.
06 - Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish or ramekins, creating a gentle water bath for even cooking.
07 - Bake for 40 to 45 minutes, or until the pudding is set around the edges but still slightly wobbly in the center. The top should be lightly golden.
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 sprinkle of cinnamon, if desired.
# Expert Advice:
01 -
- The texture impossibly creamy somewhere between custard and cake
- It comes together faster than you can set the table for dinner
02 -
- The water bath prevents the pudding from cracking and keeps it incredibly creamy
- Testing for doneness means a slight wobble in the center not completely firm
03 -
- Sift your dry ingredients twice to avoid any flour pockets in the final pudding
- Use the hottest tap water for your water bath to maintain steady oven temperature