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 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:

01 - Preheat the 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 the pumpkin purée, eggs, milk, heavy cream, brown sugar, maple syrup, and vanilla extract until completely smooth and well incorporated.
03 - In a separate medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to ensure even distribution.
04 - Gradually add the dry ingredients to the wet mixture, whisking continuously until fully combined and no lumps remain. The batter should be smooth and pourable.
05 - Pour the batter evenly into the prepared baking dish or distribute among the ramekins, leaving about 1/4 inch of space at the top.
06 - Place the baking dish or ramekins in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pudding container.
07 - Bake for 40 to 45 minutes, or until the pudding is set around the edges but still slightly wobbly in the center. A knife inserted near the edge should come out clean.
08 - Remove from the oven and carefully lift the baking dish from the water bath. Let cool for 15 minutes before serving warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon if desired.

# Expert Advice:

01 -
  • The texture is impossibly creamy, almost like a cross between a custard and a soufflé
  • It comes together faster than pie but feels just as special for entertaining
  • The water bath technique creates the most silky, luxurious result every single time
02 -
  • The water bath is essential for that creamy texture so do not skip this step
  • The pudding continues to set as it cools so removing it while slightly wobbly is perfect
  • Individual ramekins bake faster so check them around 35 minutes
03 -
  • Run a thin knife around the edges of individual ramekins before unmolding for clean presentation
  • Place the roasting pan on the oven rack first then add the water to prevent dangerous splashing

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