Baked Pumpkin Pudding Recipe

Introduction

Baked pumpkin pudding is a cozy, comforting dessert that celebrates the rich flavors of autumn. This smooth and spiced treat is easy to make and perfect for sharing with family and friends during the cooler months.

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 a richer flavor, substitute half of the milk with evaporated milk or cream.
• Add chopped pecans or walnuts on top before baking for extra texture.
• Use fresh pumpkin puree for a fresher taste, or canned for convenience.
• Try adding a pinch of cloves or allspice to enhance the warm spices.

Storage

Store leftover baked pumpkin pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold, as it tastes delicious either way. If desired, add fresh whipped cream before serving.

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 saves time. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I know when the pudding is fully baked?

The pudding is done when it is set in the center and a toothpick inserted comes out clean. The edges will slightly pull away from the dish, giving a hint that it is ready.

Baked Pumpkin Pudding Recipe

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★★★★★

4.6 from 127 reviews

This Baked Pumpkin Pudding is a luscious, spiced dessert perfect for fall or any time you crave a cozy, comforting treat. Featuring smooth pumpkin puree blended with warm spices and baked to a creamy, custard-like perfection, it’s a simple yet elegant dish to serve warm or at room temperature, optionally adorned with whipped cream or vanilla ice cream.

• Author: Windy
• 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

Main Ingredients

• 2 cups pumpkin puree (canned or fresh)
• 1 cup sugar
• 1 cup milk
• 4 large eggs
• 1 teaspoon vanilla extract

Spices and Flour

• 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 evenly.
2. Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk until smooth and fully blended to create a uniform base.
3. Add Spices: Add the ground cinnamon, nutmeg, ginger, and salt to the wet mixture. Whisk again to incorporate all spices evenly.
4. Incorporate Flour: Gradually add the all-purpose flour into the mixture, whisking continuously to avoid lumps and achieve a smooth batter.
5. Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking and pour the batter in, spreading it out evenly in the dish.
6. Bake: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the pudding is set. Test doneness by inserting a toothpick; it should come out clean.
7. Cool Down: Remove the dish from the oven and allow the pudding to cool for a few minutes to set further and make handling easier.
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 richness.

Notes

• You can use either fresh pumpkin puree or canned pumpkin puree depending on availability.
• For a richer pudding, substitute whole milk with cream or evaporated milk.
• Adjust the sugar quantity to your taste preference or substitute with a natural sweetener.
• Ensure the flour is fully incorporated to avoid lumps in the pudding.
• The pudding is best enjoyed the same day but can be refrigerated and served chilled the next day.
• If desired, add a pinch of cloves or allspice for an extra layer of warm spice flavor.

Keywords: pumpkin pudding, baked pumpkin dessert, fall desserts, spiced pumpkin pudding, holiday dessert