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
Scale
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
