Baked Pumpkin Pudding Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding evenly.
- 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.
- Add Spices: Add the ground cinnamon, nutmeg, ginger, and salt to the wet mixture. Whisk again to incorporate all spices evenly.
- Incorporate Flour: Gradually add the all-purpose flour into the mixture, whisking continuously to avoid lumps and achieve a smooth batter.
- 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.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/baked-pumpkin-pudding-recipe/
