Baked Pumpkin Pudding Recipe: Perfect Cozy Fall Dessert

When the leaves turn golden and the air gets crisp, nothing feels more comforting than a warm, spiced dessert to cozy up your evenings. This baked pumpkin pudding recipe captures all the flavors of fall in a smooth, creamy treat that’s perfect for sharing during Thanksgiving or any chilly night.

this Recipe

Easy to prepare and incredibly satisfying, this baked pumpkin pudding combines the richness of pumpkin with warming cinnamon and nutmeg, making it a delightful indulgence you’ll want to make all season long. You’ll find it’s a wonderful alternative to traditional pies that’s just as festive and even simpler to enjoy.

Why You’ll Love This Recipe

• Rich and creamy texture that melts in your mouth
• Infused with classic fall spices for a warm, comforting flavor
• Simple ingredients you likely have on hand
• Perfectly portioned for individual servings
• Great make-ahead dessert for holiday gatherings

Ingredients

Gather these ingredients to create your cozy baked pumpkin pudding. The recipe serves six generous portions, making it ideal for family dinners or holiday celebrations.

• 2 cups canned pumpkin puree
• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 tablespoons cornstarch
• Whipped cream (for serving, optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: Approximately 210 per serving

How to Make Baked Pumpkin Pudding Recipe: Cozy Fall Dessert Perfect for Thanksgiving Indulgence

1. Preheat your oven to 325°F and lightly grease six 6-ounce ramekins or custard cups.
2. In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, sugar, eggs, and vanilla extract until smooth and well combined.
3. Add the cinnamon, nutmeg, ginger, salt, and cornstarch to the mixture, whisking until all the spices and starch are fully incorporated.
4. Divide the pumpkin mixture evenly among the prepared ramekins, then place them inside a large baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
5. Bake in the preheated oven for 40 to 45 minutes, or until the puddings are set around the edges but still slightly jiggly in the center.
6. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving to allow the pudding to fully set and flavors to meld.
7. Serve chilled or slightly warmed, topped with a dollop of whipped cream and a light sprinkle of cinnamon for a festive finishing touch.

Tips for the Best Results

• Use full-fat pumpkin puree for the creamiest texture and richest flavor.
• Make sure not to overbake; the pudding should still have a slight wobble when you remove it from the oven.
• Use a water bath to ensure gentle, even baking and prevent cracking or curdling.
• Chill the pudding well before serving; it enhances the texture and flavor.
• For an extra touch, sprinkle toasted pecans or a drizzle of maple syrup on top before serving.

Storage and Reheating

Store leftover baked pumpkin pudding in an airtight container in the refrigerator for up to 4 days. The dessert holds up well chilled, making it easy to prepare in advance for holiday meals.

If you prefer to serve it warm, gently reheat the pudding in the microwave for 20 to 30 seconds or until just warmed through. Avoid overheating to maintain the smooth, creamy texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin, but make sure to cook and puree it thoroughly until smooth. Canned pumpkin puree is convenient and consistent, but fresh pumpkin adds a natural sweetness and slightly different texture.

Is this dessert gluten-free?

Yes, this baked pumpkin pudding recipe contains no gluten ingredients and is safe for gluten-free diets as long as your spices and other ingredients are certified gluten-free.

Can I make this pudding ahead of time?

Absolutely! This pudding actually tastes better after chilling for a few hours or overnight. Prepare it in advance to save time on busy days.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch for similar thickening results. Avoid flour as it may alter the texture.