Baked Pumpkin Spice Pudding (Printable)
Warmly spiced, creamy baked dessert featuring pumpkin purée and aromatic spices—ideal for autumn gatherings or cozy nights in.
# 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. Lightly grease a 2-quart baking dish or six individual 6-ounce ramekins with cooking spray or butter.
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 uniform.
03 - In a separate medium bowl, sift together flour, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves until well blended.
04 - Gradually add the dry ingredient mixture to the wet ingredients, whisking continuously until fully incorporated and no lumps remain. The batter should be smooth and slightly thick.
05 - Pour the batter evenly into the prepared baking dish or distribute among ramekins. Place the baking vessel(s) inside a large roasting pan.
06 - Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish or ramekins, creating a gentle water bath for even cooking.
07 - Bake for 40 to 45 minutes until the pudding is set around the edges but still retains a slight wobble in the center when gently shaken.
08 - Remove from oven and carefully lift the baking dish from the water bath using oven mitts. Let cool for 15 minutes before serving warm or at room temperature. Top with whipped cream and a dusting of cinnamon if desired.
# Expert Hints:
01 -
- The texture is impossibly creamy, somewhere between a custard and a cake, with those signature pumpkin spice flavors we all crave
- It comes together in one bowl and bakes itself into the most comforting autumn dessert you could imagine
02 -
- The water bath is essential for that creamy, custard-like texture, so don't skip this step even if it seems fussy
- The center should still jiggle slightly when you remove it from the oven, as it will continue to set while cooling
03 -
- If using homemade pumpkin purée, roast it at 400°F for 45 minutes first to concentrate the flavor and remove excess moisture
- The water bath protects the pudding from cooking too quickly, which prevents that dreaded rubbery texture