Effortless Baked Pumpkin Pudding

The first time I made this pumpkin pudding, my apartment filled with such an incredible aroma that my neighbor actually knocked on my door to ask what I was baking. It was one of those crisp October afternoons when you just need something warm and spiced in the oven. I'd been craving pumpkin everything but wanted something simpler than pie, something I could throw together without much fuss. This pudding became that perfect solution, silky and comforting with barely any effort.

I remember serving this at a small dinner party last year, watching everyone's eyes light up when they took that first bite. Someone actually asked if I'd been working on it all day, which made me quietly laugh to myself. My friend Sarah said it tasted like autumn in a bowl, which I think might be the best compliment I've ever received about anything I've made. Now it's become my go to when I want to serve something impressive but keep my sanity intact.

Ingredients

• 1 can (15 oz) pure pumpkin puree: Make sure you're using pure pumpkin, not pumpkin pie filling, which already has spices and sweeteners added
• 1 cup whole milk: Whole milk creates the richest texture, though you can experiment with lower fat options if needed
• 2 large eggs: Room temperature eggs will incorporate more smoothly into the mixture
• 1/2 cup heavy cream: This is what gives the pudding its luxurious, silky mouthfeel
• 1/2 cup packed light brown sugar: The molasses in brown sugar adds depth and a subtle caramel note
• 1/4 cup granulated sugar: Combined with the brown sugar, this provides just the right sweetness without being cloying
• 1 tsp vanilla extract: Use pure vanilla extract for the best flavor
• 2 1/2 tsp pumpkin pie spice: If you want to make your own blend, combine cinnamon, ginger, nutmeg, and allspice
• 1/4 tsp ground cinnamon: This extra cinnamon punch is optional but lovely for spice lovers
• 1/2 tsp fine sea salt: Salt enhances all the other flavors and balances the sweetness

Instructions

Preheat your oven and prepare your dish:

Set your oven to 350°F and lightly grease a 2 quart baking dish or six individual ramekins with butter or cooking spray

Whisk together the wet ingredients:

In a large mixing bowl, combine the pumpkin puree, milk, eggs, cream, both sugars, and vanilla extract, whisking until everything is completely smooth and no lumps remain

Add the spices and salt:

Sprinkle in the pumpkin pie spice, extra cinnamon if using, and sea salt, then whisk again until fully incorporated

Transfer to your baking dish:

Pour the mixture into your prepared baking dish or divide it evenly among the ramekins, tapping gently on the counter to release any air bubbles

Create the water bath:

Place your dish or ramekins inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pudding dish

Bake until set:

Bake for 40 to 45 minutes until the pudding is set around the edges but still has a slight wobble in the center, similar to a cheesecake

Cool and serve:

Carefully remove the dish from the water bath and let it cool for at least 15 minutes before serving warm, or refrigerate for a few hours to serve chilled

Pin it

This pudding has become such a staple in my kitchen that I actually keep the ingredients stocked from September through December. There's something about the ritual of making it, the way the kitchen warms up and those spices fill the air, that makes any ordinary Tuesday feel special. It's not just dessert anymore, it's become a little moment of comfort I can give myself whenever I need it.

Making It Your Own

I've learned that this pudding is incredibly forgiving and adaptable. Once you've mastered the basic version, try playing with different spice combinations like adding a pinch of cardamom or some freshly grated nutmeg. You can also add a tablespoon of bourbon or rum to the mixture for a grown up version that's absolutely divine.

Serving Suggestions

While this pudding is absolutely perfect on its own, a few simple toppings can elevate it even further. A dollop of freshly whipped cream and a sprinkle of cinnamon is classic, but I also love it with a drizzle of salted caramel or some toasted pecans for crunch. For breakfast, it's surprisingly delicious with a spoonful of Greek yogurt on top.

Storage And Make Ahead Tips

This pudding actually tastes even better the next day as the flavors have more time to meld together. You can make it up to two days in advance and store it covered in the refrigerator, which makes it perfect for dinner parties or holiday meals. Just bring it to room temperature for about 20 minutes before serving for the best texture and flavor.

• Individual ramekins reheat beautifully in the microwave for 30 to 45 seconds
• A larger baking dish can be warmed in a 325°F oven for about 15 minutes
• Never reheat using the water bath method again, that's for the initial bake only

Pin it

There's nothing quite like spooning into that first warm bite of spiced pumpkin perfection while the leaves rustle outside. I hope this recipe brings as much comfort to your kitchen as it has to mine.

Recipe FAQs

→ What spices enhance the pumpkin's flavor?

Warm pumpkin pie spice and optional cinnamon add depth and cozy warmth to the pumpkin mixture.

→ How does the water bath affect baking?

The water bath gently cooks the pudding, resulting in a creamy and silky texture without cracking.

→ Can dairy substitutes be used?

Yes, almond or oat milk and coconut cream can replace dairy for a dairy-free version while maintaining richness.

→ What’s the best way to serve this dish?

Serve warm with whipped cream and a sprinkle of cinnamon or toasted pecans for added texture and flavor.

→ How should leftovers be stored?

Cover and refrigerate leftovers for up to three days to keep freshness and flavor intact.