Effortless Baked Pumpkin Pudding (Printable)
Silky, warmly spiced pumpkin baked to creamy perfection—a cozy dessert for autumn or any time.
# 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
# Directions:
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 pumpkin puree, whole milk, eggs, heavy cream, brown sugar, granulated sugar, and vanilla extract until completely smooth and uniform.
03 - Sprinkle pumpkin pie spice, cinnamon, and salt into the mixture. Whisk thoroughly until no dry spots remain.
04 - Pour the batter into prepared baking dish or divide evenly among ramekins.
05 - Place dish or ramekins in a larger roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up sides of baking vessel.
06 - Bake for 40 to 45 minutes until pudding is set around edges but still slightly wobbly in center.
07 - Remove from oven and carefully lift out of water bath. Let cool at least 15 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.
# Expert Tips:
01 -
- The texture is impossibly creamy without requiring any fancy techniques
- It comes together in about ten minutes of active prep time
- The water bath creates the most luxurious, silky finish
02 -
- The water bath is non-negotiable for that restaurant-quality texture
- Overbaking will make it grainy instead of silky, so pull it out while it still wobbles a bit
03 -
- Room temperature eggs incorporate much more smoothly into the mixture
- Use a tea kettle to pour the hot water for the bath, it gives you more control