Effortless Baked Pumpkin Pudding (Printable)

Creamy spiced pumpkin baked to warming perfection for a smooth, comforting dessert experience.

# What You Need:

→ 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 Steps:

01 - Preheat your 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 the pumpkin puree, whole milk, eggs, heavy cream, brown sugar, granulated sugar, and vanilla extract until completely smooth and no lumps remain.
03 - Sprinkle in the pumpkin pie spice, cinnamon, and salt. Whisk vigorously until all spices are fully incorporated and the mixture is uniform in color.
04 - Pour the pumpkin mixture into the prepared baking dish, or divide evenly among the ramekins if making individual portions. Tap gently on the counter to release any air bubbles.
05 - Place the baking dish or ramekins in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pudding dish to create a gentle water bath.
06 - Bake for 40 to 45 minutes. The pudding is done when the edges are set but the center still has a slight wobble when gently shaken—similar to cheesecake texture.
07 - Remove from the oven and carefully lift the pudding dish out of the water bath. Let cool for at least 15 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.

# Helpful Tips:

01 -
  • The texture is impossibly smooth, almost like a cross between pumpkin pie and custard but somehow better than both
  • It comes together in one bowl with zero fuss, making it perfect for those nights when you want something special but dont have the energy for complicated baking
02 -
  • The water bath might seem fussy but its absolutely essential for that creamy, custard like texture without a rubbery skin on top
  • Dont overbake, the center should still have a slight wobble because it continues cooking as it cools and you want it silky, not dry
03 -
  • Use the hottest tap water for your water bath so you dont have to boil water separately
  • If using individual ramekins, check after 35 minutes since smaller portions cook faster

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