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Baked Pumpkin Pudding

Baked Pumpkin Pudding: A Creamy Comfort for Fall Evenings

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Experience the warm aroma and rich flavor of Baked Pumpkin Pudding, a comforting dessert perfect for fall evenings.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 can Pumpkin Puree use canned or fresh
  • 3/4 cup Sugar adjust to taste
  • 2 cups Milk can substitute with almond or oat milk
  • 4 Large Eggs room temperature
  • 1 teaspoon Vanilla Extract pure preferred
For the Spices
  • 1 teaspoon Ground Cinnamon increase for stronger flavor
  • 1/2 teaspoon Ground Nutmeg can be omitted
  • 1/2 teaspoon Ground Ginger fresh ginger can be used
  • 1/4 teaspoon Salt
For the Structure
  • 1/2 cup All-Purpose Flour for gluten-free, alternative flours may vary

Equipment

  • Mixing Bowl
  • whisk
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, sugar, milk, eggs, and vanilla extract until smooth.
  3. Add in the ground cinnamon, nutmeg, ginger, and salt. Whisk thoroughly.
  4. Gradually sprinkle in the all-purpose flour while whisking to ensure a smooth mixture.
  5. Grease a 9x13 inch baking dish with butter or non-stick spray and pour the pumpkin batter into it.
  6. Place the baking dish in the preheated oven and bake for about 45 minutes or until edges puff and center jiggles slightly.
  7. Let the pudding cool for a few minutes before serving, optionally with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 5000IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For the best texture, allow the pudding to chill in the refrigerator before serving.

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