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Baked Pumpkin Pudding

Baked Pumpkin Pudding
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This Baked Pumpkin Pudding is a warm, creamy, and comforting autumn dessert that combines smooth pumpkin puree with cozy fall spices. Easy to prepare with simple ingredients, it delivers a luscious, silky texture and a perfect balance of sweetness and spice. Ideal for family gatherings or quiet evenings, it can be served plain or with toppings like whipped cream, nuts, or caramel drizzle.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups pumpkin puree (canned or fresh)
  • 1 cup milk (or dairy-free alternative like coconut or almond milk)
  • ½ cup heavy cream (or dairy-free alternative)
  • ⅔ cup granulated sugar (or maple syrup/honey for variation)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Prepare Your Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a baking dish or use ramekins for individual servings to prevent the pudding from sticking during baking.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, cream, eggs, vanilla extract, and sugar until completely smooth to ensure a creamy pudding without lumps.
  3. Add Spices and Salt: Sprinkle in cinnamon, nutmeg, ginger, and a pinch of salt. Stir gently to evenly incorporate these warm spices throughout the mixture.
  4. Pour Into Baking Dish: Transfer the batter into the prepared baking dish or divide it evenly among ramekins for personalized portions.
  5. Bake Until Set: Bake in the preheated oven for 40-50 minutes, or until the pudding is set but still slightly jiggly in the center. A knife inserted should come out mostly clean.
  6. Cool and Serve: Allow the pudding to cool before serving to let flavors meld and texture firm up perfectly. Add toppings such as whipped cream, toasted nuts, or a drizzle of caramel if desired.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling to maintain authentic flavor and smooth texture.
  • Do not overbake; a slight wobble in the center ensures a creamy, tender pudding.
  • Freshly ground spices provide a more aromatic and deeper flavor than pre-mixed blends.
  • Use room temperature eggs and dairy to prevent curdling and achieve a smooth custard-like consistency.
  • Consider baking the pudding in a bain-marie (water bath) for an ultra-silky texture.
  • This recipe is naturally gluten-free and can be adapted for dairy-free or vegan diets with appropriate substitutions.
  • Store leftovers in the refrigerator for up to 3 days or freeze portions for up to one month.
  • Reheat gently to maintain creamy consistency.

Nutrition

Keywords: pumpkin pudding, baked pumpkin dessert, fall dessert, creamy pumpkin pudding, gluten-free pumpkin recipe

Find it online: https://dishesbylina.com/baked-pumpkin-pudding/