Effortless Baked Pumpkin Pudding (Print Version)
A creamy, spiced baked pumpkin dessert that’s perfect for a cozy autumn treat.
# What You'll Need:
→ Wet Ingredients
01 - 1 can (15 oz) pure pumpkin puree
02 - 1 cup whole milk
03 - 2 large eggs
04 - 1/2 cup heavy cream
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 tsp vanilla extract
→ Dry Ingredients
08 - 2 1/2 tsp pumpkin pie spice
09 - 1/4 tsp ground cinnamon
10 - 1/2 tsp fine sea salt
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish or six 6-oz ramekins with butter or cooking spray.
02 - In a large mixing bowl, whisk together pumpkin puree, whole milk, eggs, heavy cream, brown sugar, granulated sugar, and vanilla extract until completely smooth and well combined.
03 - Add pumpkin pie spice, cinnamon, and salt to the mixture. Whisk thoroughly until all dry ingredients are fully incorporated and no lumps remain.
04 - Pour the batter into the prepared baking dish or divide evenly among the ramekins, filling each about 3/4 full.
05 - 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 inner dish to create a gentle water bath.
06 - Bake for 40-45 minutes until the pudding is set around the edges but still retains a slight wobble in the center when gently shaken.
07 - Remove from oven and carefully lift the dish out of the water bath. Let cool for at least 15 minutes before serving warm, or refrigerate for at least 2 hours for a chilled dessert.
# Expert Tips:
01 -
- It comes together in minutes but tastes like you spent all day over the stove
- The water bath technique creates the most impossibly silky texture every single time
02 -
- The water bath is not optional, it prevents curdling and creates that silky texture
- Overbaking will turn your creamy pudding into a rubbery disappointment, pull it out while the center still wobbles
03 -
- Room temperature ingredients blend more easily and prevent straining lumps
- The hardest part is patience, letting it cool fully gives you that perfect clean slice