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Creamy Baked Pumpkin Spice Pudding

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A cozy, creamy baked pumpkin spice pudding with a smooth custard-like texture and gentle fall spices. Easy to make with simple pantry staples, perfect for a comforting dessert.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree (canned or homemade, smooth texture preferred)
  • 1 cup (240 ml) whole milk (can substitute almond or oat milk for dairy-free)
  • ½ cup (120 ml) heavy cream (can substitute coconut cream for dairy-free)
  • ½ cup (100 g) brown sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon salt
  • Optional toppings: whipped cream, toasted pecans, or maple syrup

Instructions

  1. Preheat your oven to 325°F (163°C). Position a rack in the middle for even heat.
  2. Place a large roasting pan on the oven rack to prepare for a water bath.
  3. In a large bowl, whisk together pumpkin puree, whole milk, and heavy cream until smooth.
  4. Stir in brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt until spices are evenly combined.
  5. Beat eggs in a separate bowl, then slowly whisk them into the pumpkin mixture. Add vanilla extract and whisk until smooth and uniform.
  6. Optional: Pour the custard through a fine mesh sieve into a clean bowl for an ultra-creamy texture.
  7. Transfer the pumpkin custard into an 8×8-inch (20×20 cm) oven-safe baking dish, smoothing the surface.
  8. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
  9. Bake for 50-60 minutes until the pudding is just set with a slight jiggle in the center. A toothpick inserted near the edge should come out clean.
  10. Remove the baking dish from the water bath and let cool to room temperature.
  11. Refrigerate for at least 2 hours or overnight to let the pudding firm up and flavors deepen.
  12. Serve chilled or at room temperature, topped with whipped cream or toasted pecans if desired.

Notes

Use plain pumpkin puree, not pumpkin pie filling. For ultra-smooth texture, strain the custard before baking. Use a water bath to prevent cracking and ensure even baking. Chill overnight for best texture and flavor. Tent with foil if pudding browns too quickly. Fresh spices improve flavor. For dairy-free, substitute milk and cream with coconut milk and use flax eggs instead of eggs.

Nutrition

Keywords: pumpkin spice pudding, baked pudding, fall dessert, creamy pumpkin dessert, easy pumpkin recipe, cozy dessert

Find it online: https://emacrave.com/creamy-baked-pumpkin-spice-pudding-recipe-easy-cozy-fall-dessert/