Deliciously Cozy Baked Pumpkin Spice Pudding Recipe

There’s nothing quite like the warm, inviting aroma of pumpkin spice to make you feel instantly cozy. This baked pumpkin spice pudding is my go-to dessert when I want to impress guests or simply treat myself on a chilly evening. With its rich texture and comforting spices, it’s a perfect way to enjoy fall flavors anytime.

this Recipe

Whether you’re new to pumpkin desserts or a seasoned fan, this pumpkin spice pudding is easy to prepare and yields a satisfyingly creamy treat. Let me guide you through the steps to make this delightful dessert that’s sure to become a favorite.

Why You’ll Love This Recipe

• Rich, creamy texture with perfectly balanced pumpkin spice flavor
• Simple ingredients you probably already have on hand
• Perfectly portioned for individual servings or sharing
• Baked to golden perfection with a lightly caramelized top
• Great as a comforting fall dessert or anytime treat

Ingredients

Gather these ingredients to create a smooth and flavorful baked pumpkin spice pudding. The spices bring warmth and depth, while the pumpkin adds natural sweetness and creaminess.

• 1 cup canned pumpkin puree
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Butter (for greasing ramekins)
• Ground cinnamon (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 individual puddings
• Calories: Approximately 280 per serving

How to Make Baked Pumpkin Spice Pudding

1. Preheat your oven to 325°F and generously butter six 6-ounce ramekins or custard dishes.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
3. Gradually add the flour, pumpkin pie spice, and salt, whisking until fully incorporated and no lumps remain.
4. Slowly stir in the milk and heavy cream, mixing until the batter is smooth and creamy.
5. Pour the mixture evenly into the prepared ramekins, filling each about 3/4 full.
6. Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
7. Bake for 40-45 minutes, or until the puddings are set but still slightly jiggly in the center when gently shaken.
8. Remove the ramekins from the water bath and let cool for at least 15 minutes; the puddings will continue to firm up as they cool.
9. Serve warm or chilled, topped with a dollop of whipped cream and a sprinkle of ground cinnamon for extra flavor and presentation.

Tips for the Best Results

• Use whole milk and heavy cream for a richer, creamier pudding texture.
• Make sure to whisk the batter thoroughly to avoid lumps and ensure even baking.
• The water bath prevents the pudding from cracking and helps it cook evenly.
• Do not overbake; the pudding should be slightly jiggly in the center when done.
• For a dairy-free version, substitute coconut milk for the milk and cream.

Storage and Reheating

Store any leftover pumpkin spice pudding covered in the refrigerator for up to 3 days. The pudding maintains its creamy texture best when kept chilled.

To reheat, warm the pudding gently in the microwave for 20-30 seconds or until heated through. Avoid overheating to keep the texture smooth and silky.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure to cook and puree it well to achieve the smooth texture needed for the pudding. Use about 1 1/4 cups fresh puree to replace 1 cup canned.

Is it necessary to bake the pudding in a water bath?

Yes, the water bath helps regulate the temperature and prevents the pudding from cracking or overcooking, ensuring a smooth and creamy custard texture.

Can this recipe be made vegan?

To make it vegan, substitute plant-based milk like almond or oat milk and use a vegan egg replacer. Keep in mind the texture and flavor may vary slightly.

How long can I keep baked pumpkin spice pudding?

Stored in an airtight container in the refrigerator, it will keep well for 3-4 days. For longer storage, you can freeze it for up to 1 month, but texture may be slightly affected.