Baked Pumpkin Pudding Recipe

Introduction

Baked Pumpkin Pudding is a comforting autumn dessert that’s both creamy and lightly spiced. Easy to prepare and full of warm flavors, it’s perfect for cozy nights or holiday gatherings.

Ingredients

• 2 cups pumpkin puree (canned or fresh)
• 1 cup sugar
• 1 cup milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk until smooth and well blended.
3. Step 3: Add the ground cinnamon, nutmeg, ginger, and salt to the mixture, and whisk again until incorporated.
4. Step 4: Gradually add the all-purpose flour to the mixture, whisking until there are no lumps and the batter is smooth.
5. Step 5: Pour the batter into a greased 9×13 inch baking dish, spreading it evenly.
6. Step 6: Bake in the preheated oven for about 45 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
7. Step 7: Once baked, remove from the oven and let cool for a few minutes before serving.
8. Step 8: Serve the baked pumpkin pudding warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

Tips & Variations

• For extra richness, substitute half the milk with heavy cream.
• Add chopped pecans or walnuts on top before baking for a crunchy texture.
• Use fresh pumpkin puree for a more natural flavor, but canned works perfectly well.
• To make it vegan, try replacing eggs with flax eggs and use a plant-based milk.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. It also freezes well—wrap tightly and freeze for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option that saves time.

How do I know when the pudding is done baking?

The pudding is ready when it is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Baked Pumpkin Pudding Recipe

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4.6 from 54 reviews

This Baked Pumpkin Pudding is a creamy, spiced dessert perfect for autumn or any time you crave a comforting pumpkin treat. Made with pumpkin puree, warm spices, and a simple baking method, it offers a smooth, custardy texture that pairs wonderfully with whipped cream or vanilla ice cream.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin Pudding Base

• 2 cups pumpkin puree (canned or fresh)
• 1 cup sugar
• 1 cup milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
2. Combine Wet Ingredients: In a mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
3. Add Spices and Salt: Add the ground cinnamon, nutmeg, ginger, and salt to the bowl. Whisk again to fully incorporate the spices evenly into the mixture.
4. Incorporate Flour: Gradually add the all-purpose flour to the pumpkin mixture, whisking continuously to avoid lumps and ensure the batter is smooth.
5. Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or non-stick spray, then pour the pudding batter evenly into the dish.
6. Bake the Pudding: Place the dish in the preheated oven and bake for about 45 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
7. Cool: Remove the pudding from the oven and allow it to cool for a few minutes to set further before serving.
8. Serve: Serve the baked pumpkin pudding warm or at room temperature. Optionally, top with whipped cream or a scoop of vanilla ice cream for added indulgence.

Notes

• You can use either canned or fresh pumpkin puree depending on availability.
• Ensure the eggs are well whisked into the batter for a smooth custard texture.
• Use a greased baking dish to prevent sticking and make serving easier.
• Check doneness by inserting a toothpick; the center should come out clean.
• For extra flavor, consider adding a pinch of cloves or allspice to the spice mix.
• Leftovers can be refrigerated and served cold or reheated gently.

Keywords: baked pumpkin pudding, pumpkin dessert, autumn dessert, pumpkin custard, spiced pumpkin recipe