1. Can I make Baked Pumpkin Pudding ahead of time?

Yes, Baked Pumpkin Pudding can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave. Making it ahead of time allows the flavors to meld and intensify, making it even more delicious!

2. How do I know when my Baked Pumpkin Pudding is done?

Your pudding is done when the edges are set, but the center is still slightly wobbly. Insert a toothpick into the edges of the pudding; it should come out clean, while the center may be slightly moist but firm.

3. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to use 100% pumpkin puree (not pumpkin pie filling), as the latter contains added spices and sweeteners that could alter the flavor.

4. Is it possible to make this recipe dairy-free?

Absolutely! To make this Baked Pumpkin Pudding dairy-free, simply swap the whole milk and heavy cream with plant-based alternatives like almond milk and coconut cream. You can also use a dairy-free whipped cream as a topping.

Baked Pumpkin Pudding: Easy Fall Dessert Recipe

Name: Baked Pumpkin Pudding
Prep time: 15 min
Cook time: PT-497597H49M36S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 3/4 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; A pinch of salt; Whipped cream (optional, for serving)

Description

This Baked Pumpkin Pudding is a rich and creamy dessert that brings all the cozy, spiced flavors of fall into one comforting dish. Made with pumpkin puree, warm spices, and a smooth custard base, it’s the perfect treat for chilly evenings or holiday gatherings. Whether served warm with whipped cream or chilled for a refreshing twist, this pudding is a seasonal favorite that everyone will love.

Ingredients

Scale

1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
A pinch of salt
Whipped cream (optional, for serving)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or several smaller ramekins.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and eggs. Whisk until smooth.
Gradually add the milk, heavy cream, and vanilla extract, whisking until fully incorporated.
Add the cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Stir until the mixture is well combined and smooth.
Pour the pumpkin mixture into the prepared baking dish or divide it evenly among the ramekins.
Place the baking dish or ramekins in a larger baking pan. Pour hot water into the pan until it reaches halfway up the sides of the baking dish or ramekins.
Bake in the preheated oven for 50-60 minutes, or until the pudding is set around the edges but still slightly wobbly in the center.
Remove the baking dish or ramekins from the water bath and let them cool on a wire rack. The pudding will continue to set as it cools.
Serve warm or refrigerate for a few hours to enjoy it cold. Top with whipped cream if desired.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sweeteners.
The water bath is essential for even cooking and to prevent the pudding from cracking.
If you want to make this ahead of time, the pudding can be refrigerated for up to 3 days.
For a dairy-free version, use plant-based milk and coconut cream as substitutes for the dairy ingredients.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 29g
Sodium: 85mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 80mg