Baked Pumpkin Spice Pudding (Print version)
Warm and creamy pumpkin dessert infused with cinnamon, nutmeg, and a touch of maple syrup for autumn comfort.
# 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
# How to make it:
01 - Preheat 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 pumpkin purée, eggs, milk, heavy cream, brown sugar, maple syrup, and vanilla extract until smooth and creamy.
03 - In a separate bowl, sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
04 - Gradually add dry ingredients to wet mixture, whisking constantly until fully combined and no lumps remain.
05 - Pour batter evenly into prepared baking dish or divide among ramekins, filling each about three-quarters full.
06 - Place baking dish or ramekins in a large roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the pudding dish.
07 - Bake for 40 to 45 minutes until pudding is set around edges but still slightly wobbly in center—like a gentle custard.
08 - Remove from oven and let cool for 15 minutes. Serve warm or at room temperature, topped with whipped cream and a dusting of cinnamon if desired.
# Expert suggestions:
01 -
- The texture is somewhere between custard and cake, creating this dreamy creaminess that hugs you back
- It comes together faster than pie, with no dough to chill or roll out
- The water bath technique sounds fancy but is actually foolproof, guaranteeing that perfect wobbly center every single time
02 -
- The water bath is not optional, it prevents the eggs from scrambling and creates that impossibly smooth texture
- Overbaking is the enemy here, remove the pudding when it still wobbles slightly in the center as it continues cooking while it cools
- This dessert actually tastes better the next day as the spices have time to meld and deepen
03 -
- Room temperature ingredients blend more easily and prevent lumps from forming
- Individual ramekins bake faster than one large dish, so start checking for doneness at 35 minutes