Baked Pumpkin Spice Pudding (Print Version)
Creamy spiced dessert featuring pumpkin purée and warm spices, ideal for cozy fall occasions.
# 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
# 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, milk, heavy cream, brown sugar, maple syrup, and vanilla extract until smooth and fully incorporated.
03 - In a separate 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 smooth with no lumps remaining.
05 - Pour the batter evenly into the prepared baking dish or ramekins. Place the dish in a larger roasting pan and pour hot water to reach halfway up the sides, creating a water bath.
06 - Bake for 40 to 45 minutes, or until the pudding is set but still slightly wobbly in the center—like a firm custard.
07 - Remove from the oven and let cool for 15 minutes before serving warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon, if desired.
# Expert Tips:
01 -
- The texture is somewhere between a custard and a cake, with a velvety smoothness that feels luxurious in every spoonful
- It comes together in under 15 minutes of active prep, leaving you free to focus on other parts of your meal
- The water bath technique creates the most delicate, silky consistency youve ever experienced in a pumpkin dessert
02 -
- The water bath is nonnegotiable for achieving that restaurant-quality silky texture
- Overbaking will turn your creamy pudding into a dense sponge, so pull it out while the center still wobbles slightly
03 -
- Grate a little fresh nutmeg over the top right before serving, the aroma alone will make everyone think youve been working on this dessert all day
- Make the pudding up to two days ahead and store it tightly wrapped in the refrigerator, the flavors actually develop and intensify overnight