Effortless Baked Pumpkin Pudding (Printer-friendly)

Warm, spiced pumpkin pudding baked to creamy perfection with comforting autumn flavors.

# What You 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 your 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 the pumpkin puree, whole milk, eggs, heavy cream, brown sugar, granulated sugar, and vanilla extract until completely smooth and well blended.
03 - Sprinkle in the pumpkin pie spice, ground cinnamon, and sea salt. Whisk vigorously until all spices are fully incorporated and no lumps remain.
04 - Pour the pumpkin mixture into the prepared baking dish, or divide evenly among the ramekins if making individual servings.
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 dish.
06 - Bake for 40 to 45 minutes, or until the pudding is set around the edges but still has a slight wobble in the center, similar to cheesecake.
07 - Remove from the oven and carefully lift the dish out of the water bath. Let cool for at least 15 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.

# Expert Tips:

01 -
  • Its incredibly forgiving and comes out silky smooth every single time, even if youre not a confident baker.
  • The water bath technique sounds fancy but is actually just a lazy way to get that custard texture without any stress.
02 -
  • The water bath is non-negotiable for that silky texture. Without it, youll get something closer to baked pumpkin mush than custard.
  • Dont overbake it. The pudding continues cooking as it cools, and if the center is completely firm when it comes out, itll be rubbery later.
03 -
  • Room temperature ingredients blend more smoothly, so take everything out of the fridge about 30 minutes before you start.
  • If youre using ramekins, put them on a folded kitchen towel in the roasting pan to keep them from sliding around.

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