Baked Pumpkin Pudding Recipe
If you’re craving a cozy, comforting dessert that perfectly captures the essence of fall, then this Baked Pumpkin Pudding is your new go-to treat. Silky, spiced, and just sweet enough, it warms your soul with every spoonful while showcasing pumpkin in a way that’s both simple and utterly delicious. Whether you’re making it for a family gathering, a quiet night in, or a festive celebration, this pudding promises the kind of flavors and textures that keep you coming back for more.
Ingredients You’ll Need
This Baked Pumpkin Pudding recipe shines because of its straightforward, classic ingredients. Each component is essential—from the creamy pumpkin puree that forms the heart of the dish to the warm spices that elevate the flavor, every element contributes to a rich, luscious texture and inviting aroma.
- Pumpkin puree: Use canned or fresh for that natural pumpkin taste and creamy consistency.
- Sugar: Adds the perfect level of sweetness to balance the spices and pumpkin.
- Milk: Brings smoothness and helps create the custard-like texture of the pudding.
- Eggs: Act as a binding agent and help the pudding set beautifully in the oven.
- Vanilla extract: Provides a subtle sweetness and depth that enhances all the other flavors.
- Ground cinnamon: Delivers that unmistakable warm spice character.
- Ground nutmeg: Adds an earthy, slightly nutty note that complements the pumpkin perfectly.
- Ground ginger: Injects a mild zing that balances the richness of the pudding.
- Salt: A pinch to highlight the sweetness and spices.
- All-purpose flour: Helps thicken the pudding and gives it just the right structure.
How to Make Baked Pumpkin Pudding
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C) so it’s perfectly heated when you’re ready to bake. This ensures an even cooking process, letting the pudding set with a tender, custardy finish that’s just right.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk them together until the mixture is smooth and unified—this step creates the velvety base that holds all the wonderful flavors.
Step 3: Add the Spices and Salt
Sprinkle in the ground cinnamon, nutmeg, ginger, and salt. Whisk again to distribute these warm spices evenly throughout the batter, ensuring every bite bursts with comforting autumnal notes.
Step 4: Incorporate the Flour
Gradually sift or add the all-purpose flour to the mixture while whisking continuously. This avoids lumps and helps create a smooth, silky batter that will bake into the perfect pudding texture.
Step 5: Prepare to Bake
Grease a 9×13-inch baking dish to prevent sticking, then pour in your luscious batter. Spread it out evenly to guarantee uniform cooking and a consistent set across the pudding.
Step 6: Bake to Perfection
Pop the dish into your preheated oven and bake for around 45 minutes. The pudding is ready when it’s set and a toothpick inserted into the center comes out clean—this is the magic sign that your hearty, delicious Baked Pumpkin Pudding is done.
Step 7: Let It Cool Slightly
Once you remove the pudding from the oven, allow it to cool for a few minutes. This resting time helps the pudding finish setting and makes it easier to serve while also deepening its flavors.
Step 8: Serve and Enjoy
Serve your Baked Pumpkin Pudding warm or at room temperature. It pairs beautifully with whipped cream, a scoop of vanilla ice cream, or simply on its own for a delightful dessert that feels like a hug on a plate.
How to Serve Baked Pumpkin Pudding
Garnishes
Top your pudding with a cloud of whipped cream or a scoop of vanilla ice cream to add a creamy contrast that melts into the spiced pumpkin flavors. A sprinkle of toasted pecans or a dash of cinnamon on top can also add a lovely crunch and visual appeal.
Side Dishes
If you want to serve this as part of a meal, consider warm mulled cider or a cup of spiced chai. Both drinks echo the warm, cozy vibe of the pudding. For something heartier, a side of roasted nuts or a light salad with autumn fruits balances the richness wonderfully.
Creative Ways to Present
Try serving individual portions in ramekins for an elegant touch, or layer the pudding with crushed ginger snaps or gingersnaps crumbs in a trifle bowl for a stunning presentation. You can even drizzle caramel sauce over the top for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover pudding in an airtight container and store it in the fridge for up to 3 days. The flavors tend to meld even more after resting, making it just as delicious the next day.
Freezing
You can freeze portions of the baked pudding by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 2 months, but be sure to thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm the pudding gently in a microwave or in a low oven until heated through. Avoid overcooking, as this can dry it out. Adding a little dollop of cream before reheating helps keep it moist and rich.
FAQs
Can I use fresh pumpkin instead of canned for the Baked Pumpkin Pudding?
Absolutely! Fresh pumpkin puree works wonderfully, just make sure to cook and puree your pumpkin until smooth. This adds a lovely fresh flavor, though canned pumpkin is super convenient and consistent.
Is it possible to make this pudding dairy-free?
Yes, you can substitute the milk for almond milk, oat milk, or any other plant-based milk. The texture might vary slightly but will still provide a creamy, delicious pudding.
How long does Baked Pumpkin Pudding keep in the refrigerator?
Stored in an airtight container, this pudding is best eaten within 3 days. After that, the texture and flavor might start to decline.
Can I add nuts or other mix-ins to the pudding batter?
While the classic recipe is wonderfully simple, you can stir in chopped nuts, raisins, or even chocolate chips for added texture and flavor. Just be mindful not to overwhelm the delicate pumpkin-spice balance.
Is this pudding suitable for a gluten-free diet?
If you want to keep this pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. This swap usually works well, but make sure to check your specific flour’s baking recommendations.
Final Thoughts
There’s something truly magical about Baked Pumpkin Pudding that makes it feel like a warm embrace during cooler months. With its comforting spices, creamy texture, and simple ingredients, it’s a dessert that feels homemade and special at the same time. I encourage you to give this recipe a try—you might just find your next favorite fall tradition.
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Baked Pumpkin Pudding Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delicious Baked Pumpkin Pudding is a warm and comforting dessert perfect for fall and holiday seasons. Creamy pumpkin puree is combined with a blend of spices, eggs, sugar, and milk, then baked to a smooth, custard-like consistency. It’s an easy-to-make treat that can be served warm or at room temperature, ideal with a dollop of whipped cream or vanilla ice cream.
Ingredients
Main Ingredients
- 2 cups pumpkin puree (canned or fresh)
- 1 cup sugar
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
Spices & Flavorings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Dry Ingredients
- 1/2 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, milk, eggs, and vanilla extract until smooth and fully blended.
- Add Spices and Salt: Stir in ground cinnamon, nutmeg, ginger, and salt to the pumpkin mixture, whisking until evenly incorporated for a warm, spiced flavor.
- Incorporate Flour: Gradually sift in the all-purpose flour, whisking continuously to avoid lumps and create a smooth pudding batter.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking and pour the batter in, spreading it out evenly across the dish.
- Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
- Cool: Remove the pudding from the oven and allow it to cool for several minutes to set further and make it easier to serve.
- Serve: Enjoy the baked pumpkin pudding warm or at room temperature. Optionally, top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- You can use either canned pumpkin puree or fresh pumpkin puree depending on availability and preference.
- For a richer flavor, consider using whole milk or substituting part of the milk with cream.
- Ensure the eggs are well beaten and the batter is smooth to avoid lumps in the final pudding.
- Check the pudding’s doneness by inserting a toothpick; if it comes out clean, the pudding is fully baked.
- Store leftovers covered in the refrigerator and consume within 3 days for best taste and quality.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the recipe)
- Calories: 210
- Sugar: 22g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Baked pumpkin pudding, pumpkin dessert, fall dessert, baked custard, pumpkin recipe
