Effortless Baked Pumpkin Pudding (Print version)

Silky baked pumpkin dessert with warm spices, creamy texture, and a cozy autumn feel.

# Ingredient List:

→ 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.
03 - Add pumpkin pie spice, cinnamon, and salt. Whisk until fully incorporated and no lumps remain.
04 - Pour the mixture into the prepared baking dish or divide evenly among ramekins.
05 - Place the dish or ramekins in a larger roasting pan. Carefully fill the pan with hot water halfway up the sides of the baking vessel to create a water bath.
06 - Bake for 40-45 minutes until the pudding is set but still slightly wobbly in the center, similar to cheesecake texture.
07 - Remove from oven and carefully lift out of the water bath. Let cool at least 15 minutes before serving warm, or refrigerate for at least 2 hours for a chilled dessert.

# Expert Advice:

01 -
  • The texture is incredibly silky and creamy, almost like a cross between pumpkin pie and custard
  • It comes together in just 10 minutes of active prep time
  • The water bath technique creates the most luxurious, restaurant quality result
02 -
  • The water bath is essential for that silky, creamy texture so dont skip it
  • Overbaking will cause the pudding to become rubbery and develop cracks
  • The pudding will continue to firm up as it cools, so removing it while slightly wobbly is perfect
03 -
  • Room temperature ingredients blend more smoothly and prevent potential curdling
  • Use hot water from the tap or a kettle for your water bath to maintain consistent oven temperature
  • If water splashes into your pudding while creating the bath, carefully blot it with a paper towel before baking

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