Effortless Baked Pumpkin Pudding (Printable version)
A creamy, warmly spiced pumpkin dessert baked to smooth, comforting perfection for any season.
# 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:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish or six 6-oz ramekins.
02 - Whisk together pumpkin puree, whole milk, eggs, heavy cream, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until smooth.
03 - Add pumpkin pie spice, cinnamon, and salt. Whisk until fully blended.
04 - Pour mixture into prepared baking dish or divide evenly among ramekins.
05 - Place dish or ramekins in a larger roasting pan. Fill pan with hot water halfway up sides to create a water bath.
06 - Bake for 40-45 minutes until set but slightly wobbly in center.
07 - Remove from oven and carefully take out of water bath. Cool at least 15 minutes before serving warm, or chill for cold dessert.
# Expert Advice:
01 -
- The texture is impossibly silky, like a cross between a custard and a souffle
- It comes together in minutes but tastes like you spent all afternoon on it
02 -
- The water bath prevents curdling and creates that silky smooth texture
- Overbaking will make the pudding grainy instead of creamy
03 -
- Use room temperature ingredients for the smoothest result
- A piece of parchment paper over the water bath prevents condensation from dripping onto the pudding