This simple baked pumpkin pudding is warm, creamy, and easy to make.
introduction
This baked pumpkin pudding is soft and mild in spice. It uses common pantry ingredients and comes out smooth and comforting. If you like creamy desserts, also try this banana pudding brownies recipe for a different twist.
why make this recipe
You make this recipe when you want an easy, homey dessert. It cooks all in one dish. The flavors are classic pumpkin and warm spice. It is good for family meals or small gatherings.
how to make Baked Pumpkin Pudding
Follow the steps below. Mix the ingredients until smooth, pour into a dish, and bake. Let it cool a bit before serving.
Ingredients :
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin spice, and salt.
- Whisk the ingredients together until smooth and well combined.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45-50 minutes or until the pudding is set and the top is slightly browned.
- Allow to cool slightly before serving. Enjoy warm or chilled, optionally topped with whipped cream.
how to serve Baked Pumpkin Pudding
Serve warm for a cozy dessert. You can also chill it and serve cold. Top with whipped cream, a sprinkle of cinnamon, or chopped nuts.
how to store Baked Pumpkin Pudding
Cover the dish with plastic wrap or move pudding to an airtight container. Keep in the fridge for up to 4 days. Reheat single servings in the microwave for 20–30 seconds if you want it warm.
tips to make Baked Pumpkin Pudding
- Use smooth pumpkin puree for best texture.
- Whisk well so the pudding is even and not lumpy.
- Do not overbake; check at 45 minutes. It is done when the center is mostly set.
- Let it cool slightly; it will finish setting as it cools.
variation (if any)
- Add 1/4 cup maple syrup instead of some sugar for a maple flavor.
- Stir in 1/2 cup chocolate chips for a pumpkin-chocolate version.
- Use coconut milk instead of heavy cream for a dairy-free note (texture will change).
FAQs
Q: Can I use canned pumpkin?
A: Yes. Use plain canned pumpkin puree, not pumpkin pie filling.
Q: Can I make this ahead?
A: Yes. Bake, cool, then cover and chill. Rewarm or serve cold.
Q: Is there a gluten-free option?
A: The recipe is naturally gluten-free as written. Just check any toppings.
Q: Can I freeze it?
A: You can freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently.
Baked Pumpkin Pudding
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple baked pumpkin pudding is warm, creamy, and easy to make, perfect for cozy desserts.
Ingredients
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin spice, and salt.
- Whisk the ingredients together until smooth and well combined.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45-50 minutes or until the pudding is set and the top is slightly browned.
- Allow to cool slightly before serving. Enjoy warm or chilled, optionally topped with whipped cream.
Notes
Use smooth pumpkin puree for best texture. Do not overbake; check at 45 minutes. It is done when the center is mostly set.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
