Effortless Baked Pumpkin Pudding

The first cool breeze of October had just hit our windows when my youngest asked if we could make something that felt like a hug in a bowl. I pulled out that familiar can of pumpkin puree, the one that sits in my pantry all year waiting for its moment to shine, and decided to turn our usual pie routine into something creamier and simpler.

Last Thanksgiving, I doubled this recipe and baked it in one large dish instead of individual ramekins. Watching my uncle go back for thirds, mumbling something about how this beats the traditional pie any day, made me realize sometimes the simplest desserts steal the show.

Ingredients

• Pure pumpkin puree: I reach for the canned stuff when Im short on time, but fresh roasted pumpkin works beautifully if you have the patience
• Whole milk and heavy cream: This combination creates that restaurant quality texture you cannot get with milk alone
• Large eggs: Room temperature eggs blend more seamlessly into the mixture
• Light brown and granulated sugar: The brown sugar adds moisture while the white sugar helps the custard set properly
• Pumpkin pie spice: Make your own blend if you prefer control over the cinnamon to nutmeg ratio
• Ground cinnamon: That extra quarter teaspoon makes all the difference for those who believe more is more
• Fine sea salt: Do not skip this, it wakes up all the warm spices

Instructions

Get your oven ready:

Preheat to 350F and grease your baking dish or ramekins with butter, coating every corner

Whisk the wet ingredients:

Combine pumpkin, milk, eggs, cream, both sugars, and vanilla until completely smooth with no lumps remaining

Add the warmth:

Sprinkle in your spices and salt, whisking until they disappear into the mixture

Prepare the water bath:

Pour the custard into your dish and set it inside a larger roasting pan

Bake gently:

Fill the outer pan with hot water halfway up the sides and bake for 40 to 45 minutes until set but still jiggly in the center

Let it rest:

Cool for at least 15 minutes so the pudding firms up, or refrigerate if you prefer it cold

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My neighbor swears by serving this with a shot of espresso on the side, something about the bitterness cutting through all that sweet creaminess. Now it is the only way I eat it, and I have converted at least five other households to the same ritual.

Making It Dairy Free

Almond milk and coconut cream work surprisingly well here, though the texture becomes slightly lighter. The coconut flavor actually plays nicely with the pumpkin spices, almost like a vacation in a spoon.

Individual Servings Versus One Large Dish

Ramekins bake faster, usually checking at 35 minutes, while a larger dish needs the full time and sometimes a few extra minutes. Individual portions also develop more of that caramelized top edge that people fight over.

Serving Ideas That Transform It

A dollop of freshly whipped cream melts beautifully into warm pudding, creating little ribbons of vanilla throughout. Toasted pecans add crunch while a pinch of cinnamon on top makes it look like something from a bakery window.

• Try a drizzle of salted caramel if you want to go full indulgence
• A scoop of vanilla ice cream turns this into the ultimate autumn sundae
• Crumbled gingersnaps on top add a spicy crunch

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There is something deeply satisfying about a dessert that looks impressive but requires almost no active cooking time. This pudding has saved me more times than I care to admit.

Recipe FAQs

→ What is the best way to achieve a creamy texture?

Whisk the wet and dry ingredients thoroughly until smooth and bake the pudding in a water bath to ensure gentle, even cooking and a silky finish.

→ Can I use dairy alternatives in this dish?

Yes, almond or oat milk and coconut cream can replace dairy ingredients to accommodate dietary preferences while maintaining flavor.

→ How do the spices enhance the flavor?

Pumpkin pie spice and cinnamon add warmth and depth, perfectly balancing the natural sweetness of the pumpkin.

→ How long should I bake the pudding?

Bake for 40–45 minutes until set but still slightly wobbly in the center, ensuring a creamy consistency.

→ What serving suggestions complement this dessert?

Serve warm with whipped cream and a sprinkle of cinnamon or toasted pecans for added texture and flavor.