Baked Pumpkin Spice Pudding (Printable)
Creamy spiced dessert featuring pumpkin purée and aromatic spices, ideal for autumn gatherings.
# 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 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 combined.
03 - In a separate medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to ensure even distribution of spices.
04 - Gradually add the dry ingredients to the wet mixture, whisking constantly until fully incorporated and the batter is smooth with no lumps.
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 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—this ensures a creamy texture.
08 - Remove from the oven and let cool for 15 minutes to allow the pudding to finish setting. Serve warm or at room temperature.
09 - Top with whipped cream and a light dusting of ground cinnamon if desired. For added indulgence, serve with toasted pecans or caramel sauce.
# Expert Tips:
01 -
- The texture lives somewhere between custard and cake, that perfect middle ground where every bite feels like a warm hug
- It comes together faster than you would think, leaving you more time to actually enjoy the evening
- The water bath technique sounds fancy but it is what makes this pudding impossibly creamy and smooth
02 -
- The water bath is non-negotiable for that restaurant-quality texture, so do not skip it even if you are in a rush
- Overbaking is the enemy here, pull it out when it still wobbles slightly in the center
- This pudding actually tastes better the next day, if you can manage to save any
03 -
- Room temperature ingredients prevent the batter from seizing up and create a smoother final texture
- If you see tiny bubbles on the surface while baking, do not panic, they will settle as it cools