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Baked Pumpkin Pudding

A cozy, flavorful dessert that combines the best of custard and cake, this baked pumpkin pudding is perfect for fall gatherings or solo movie nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Pumpkin Pudding Base
  • 2 cups pumpkin puree (canned or fresh) Use fresh puree for better flavor, or canned for convenience.
  • 1 cup sugar Can be reduced by up to 1/3 if desired.
  • 1 cup milk Feel free to substitute with coconut milk for a tropical twist.
  • 4 large eggs Whisk with pumpkin for a silkier base.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon Toast in a dry pan for enhanced flavor.
  • 1/2 teaspoon ground nutmeg Toast in a dry pan for enhanced flavor.
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour Can be substituted with gluten-free flour blend.

Method
 

Preparation
  1. Preheat your oven to 350 F (175 C).
  2. In a mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk until smooth and well blended.
  3. Add the ground cinnamon, nutmeg, ginger, and salt, and whisk again until incorporated.
  4. Gradually add the all-purpose flour to the mixture, whisking until there are no lumps and the batter is smooth.
  5. Pour the batter into a greased 9 by 13 inch baking dish, spreading it evenly.
Baking
  1. Bake for about 45 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and let cool for a few minutes before serving.

Notes

Serve warm or at room temperature. Optional toppings include whipped cream, spiced caramel, or vanilla ice cream. Store leftovers refrigerated for up to 3 days.