As the crisp air of fall settles in, nothing feels more comforting than a warm, spiced dessert to gather around the table with loved ones. This baked pumpkin pudding recipe captures that cozy spirit perfectly, offering a creamy, flavorful treat that’s ideal for Thanksgiving indulgence. You’ll love how easy it is to make and how it fills your kitchen with the smell of autumn.
Whether you’re looking for a new dessert to wow your guests or just craving something sweet and seasonal, this baked pumpkin pudding is a delightful choice. The smooth texture and gentle spices bring out the best in pumpkin, making it a standout on any holiday menu.
Why You'll Love This Recipe
- Rich, creamy texture that melts in your mouth.
- Uses classic fall spices like cinnamon, nutmeg, and ginger.
- Simple ingredients you likely have on hand.
- Perfectly portioned for 6 servings, ideal for family gatherings.
- Can be made ahead and baked just before serving.
Ingredients
Gather these wholesome ingredients to create your perfect baked pumpkin pudding.
- 1 3/4 cups canned pumpkin puree
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup finely crushed gingersnap cookies (optional, for topping)
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories: Approximately 220 per serving
How to Make Baked Pumpkin Pudding Recipe: Cozy Fall Dessert Perfect for Thanksgiving Indulgence
- Preheat your oven to 325°F and lightly grease a 2-quart baking dish.
- In a large bowl, whisk together the pumpkin puree, milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula for an even surface.
- Sprinkle the crushed gingersnap cookies evenly over the top for a subtle crunch and extra spice flavor.
- Place the baking dish inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
- Bake for 45 to 50 minutes, or until the pudding is set around the edges but still slightly jiggly in the center.
- Remove the baking dish from the water bath and allow the pudding to cool for at least 15 minutes before serving.
- Serve warm or at room temperature, topped with whipped cream or a sprinkle of cinnamon if desired.
Tips for the Best Results
- Use fresh spices for the most vibrant flavor in your baked pumpkin pudding.
- Don’t skip the water bath; it ensures gentle, even cooking and a creamy texture.
- If you prefer a sweeter pudding, increase the sugar by 2 tablespoons.
- Let the pudding cool slightly before serving to allow flavors to meld.
- For a dairy-free option, substitute coconut milk for the milk and cream.
Storage and Reheating
Store any leftover baked pumpkin pudding covered tightly in the refrigerator for up to 4 days. The flavors will deepen over time, making it even more delicious the next day.
To reheat, warm individual portions gently in the microwave for 20-30 seconds or place the pudding back in a warm oven (300°F) covered with foil until heated through. Avoid overheating to maintain the creamy texture.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use cooked and pureed fresh pumpkin. Just make sure it’s well-drained to avoid excess moisture, which can affect the pudding’s texture.
Is it possible to make this recipe vegan?
Absolutely! Substitute the milk and heavy cream with plant-based alternatives like almond or oat milk, and use a flax egg or another egg replacer instead of eggs.
How do I know when the pudding is done baking?
The pudding should be set around the edges and still have a slight jiggle in the center when you gently shake the dish. It will firm up more as it cools.
Can I prepare the pudding ahead of time?
Yes, you can assemble the pudding the day before, cover it, and keep it in the fridge. Bake it fresh when you’re ready to serve for the best texture and flavor.