Baked Pumpkin Spice Pudding

Last October, my kitchen smelled like a spice cabinet explosion. The cats kept trying to jump on the counter while I was whisking pumpkin mixture and I nearly dropped the entire bowl. That first batch came out slightly overbaked but the flavor was so comforting that I didnt even care.

My sister-in-law actually asked for the recipe before shed even finished her first bowl. I served it at our Friendsgiving and everyone went quiet for a solid minute just taking in that first warm bite. Now its become a request every time the temperature drops below 60 degrees.

Ingredients

• 1 3/4 cups pumpkin purée: Make sure its pure pumpkin not pie filling which has added spices and sugar
• 3 large eggs: Room temperature eggs incorporate better into the mixture
• 3/4 cup whole milk: The fat content is crucial for that silky texture
• 1/2 cup heavy cream: Dont skip this it makes the pudding luxurious
• 2/3 cup packed light brown sugar: Pack it down into the measuring cup for accurate sweetness
• 1/4 cup pure maple syrup: Use real maple syrup not pancake syrup
• 1 teaspoon vanilla extract: Add this last to preserve the fragrance
• 1/4 cup all-purpose flour: Just enough to give it structure while remaining tender
• 1/2 teaspoon baking powder: Ensures a slight rise without becoming cakey
• 1/4 teaspoon salt: Balances the sweetness and enhances the spices
• 2 teaspoons ground cinnamon: Use fresh spices for the best flavor
• 1/2 teaspoon ground ginger: Adds that warm spicy kick
• 1/4 teaspoon ground nutmeg: Freshly grated is even better if you have it
• 1/4 teaspoon ground cloves: A little goes a long way

Instructions

Preheat your oven:

Set it to 350°F and butter a 2-quart baking dish or six individual ramekins

Mix the wet ingredients:

Whisk pumpkin eggs milk cream brown sugar maple syrup and vanilla until completely smooth

Combine dry spices:

Sift flour baking powder salt cinnamon ginger nutmeg and cloves in a separate bowl

Bring it together:

Gradually fold the dry mixture into the wet until no lumps remain

Prep for baking:

Pour batter into your dish and place inside a larger roasting pan

Create the water bath:

Pour hot water into the roasting pan until it reaches halfway up the sides of your pudding dish

Bake until set:

Cook for 40 to 45 minutes until the center still wobbles slightly like gelatin

Let it rest:

Cool for 15 minutes before serving to let it finish setting

Save

One rainy Sunday I accidentally set my timer for 55 minutes instead of 45. The edges were slightly firmer but my husband actually preferred the texture so now I bake it longer when I want something more substantial.

Making It Your Own

Ive discovered that adding 2 tablespoons of dark rum to the batter makes it taste like a sophisticated restaurant dessert. The alcohol burns off leaving just this incredible depth of flavor that people cant quite identify.

Serving Suggestions

Toasted pecans scattered across the top add this amazing crunch that contrasts perfectly with the creamy pudding. Sometimes I drizzle warm caramel sauce over individual servings right before bringing them to the table.

Storage And Make Ahead Tips

This pudding actually tastes better the next day after the spices have had time to meld together. You can refrigerate it for up to 4 days and gently reheat individual portions in the microwave.

• Press plastic wrap directly onto the surface to prevent a skin from forming
• Let chilled pudding come to room temperature before reheating for even warming
• Top with freshly whipped cream just before serving to hide any imperfections

Save

Theres something so satisfying about serving a warm spiced dessert that feels like a hug in a bowl. Hope this becomes a fall favorite in your kitchen too.

Recipe FAQs

→ Can I make this dairy-free?

Yes, you can substitute coconut milk for both the whole milk and heavy cream to make this dessert dairy-free. Be sure to check all ingredient labels for hidden dairy if you have allergies.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding can be served chilled or gently reheated before serving.

→ Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin purée. Roast fresh pumpkin until tender, then puree until smooth. The texture may vary slightly from canned pumpkin.

→ What's the purpose of the water bath?

The water bath (also called a bain-marie) creates gentle, even heat around the pudding, preventing the edges from cooking too quickly while allowing the center to set properly.

→ Can I make individual servings?

Yes, this recipe works perfectly in six 6-ounce ramekins. Reduce the baking time to 30-35 minutes, checking for doneness with a toothpick inserted in the center.

→ What can I add for extra flavor?

For additional depth, try adding 2 tablespoons of dark rum or bourbon to the batter. You can also serve with toasted pecans or caramel sauce for added indulgence.