Baked Pumpkin Spice Pudding (Printable)
Warmly spiced, creamy baked dessert with pumpkin purée and aromatic spices. Ideal for autumn gatherings or cozy evenings.
# 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 Steps:
01 - Preheat 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 pumpkin purée, eggs, whole milk, heavy cream, brown sugar, maple syrup, and vanilla extract until completely smooth and well incorporated.
03 - In a separate medium bowl, sift together all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to ensure even distribution.
04 - Gradually add dry ingredient mixture to wet ingredients while whisking continuously. Mix until fully combined and batter is smooth with no visible lumps.
05 - Pour batter evenly into prepared baking dish or distribute among ramekins. Tap gently on counter to release any air bubbles.
06 - Place baking dish or ramekins inside a large roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the baking vessel.
07 - Bake for 40 to 45 minutes until pudding is set around edges but still slightly wobbly in center. A knife inserted near edge should come out clean.
08 - Remove from oven and carefully lift baking vessels from water bath. Let cool at room temperature for 15 minutes to allow pudding to set further.
09 - Serve warm or at room temperature, topped with fresh whipped cream and a light dusting of ground cinnamon if desired.
# Expert Suggestions:
01 -
- The water bath technique creates the silkiest custard texture that melts in your mouth
- It comes together faster than pie but tastes just as impressive for guests
02 -
- The water bath is not optional it prevents the pudding from curdling and keeps it creamy
- Overbaking will give you a texture closer to cake than pudding
03 -
- Use boiling water for the water bath not tap water for consistent baking
- Check for doneness 5 minutes early since ovens vary significantly