Effortless Baked Pumpkin Pudding (Printable)

Silky baked pumpkin pudding with warm spices and creamy texture, ideal for cozy autumn treats.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish or six 6-oz ramekins with cooking spray or butter.
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 incorporated.
03 - Sprinkle pumpkin pie spice, ground cinnamon, and salt into the mixture. Whisk thoroughly until no lumps remain and spices are evenly distributed.
04 - Pour the batter into the prepared baking dish or divide evenly among the ramekins, leaving about 1/4 inch space at the top.
05 - Place the baking dish or ramekins inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pudding container.
06 - Bake for 40-45 minutes. The pudding is done when the edges are set but the center still has a slight wobble when gently shaken—like a flan or custard.
07 - Remove from oven and carefully lift the dish out of the water bath. Let cool for at least 15 minutes before serving warm. For a cold dessert, refrigerate for at least 2 hours.

# Expert Suggestions:

01 -
  • The texture is impossibly creamy without any tempering of eggs or fancy techniques
  • It bakes up beautifully while you go about your evening, filling your home with autumn warmth
  • Works equally well as an elegant dinner party dessert or a casual weeknight treat
02 -
  • The water bath is not optional, it prevents curdling and ensures that silky smooth texture
  • The center should still jiggle when you remove it from the oven, as it will firm up considerably as it cools
  • If using ramekins, check after 30 minutes since smaller vessels cook faster
03 -
  • Use hot water from the tap or heat water in a kettle while the oven preheats for your water bath
  • If you only have one large roasting pan, bake the pudding in individual ramekins which fit more easily and cook more evenly

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