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Baked Pumpkin Pudding

A heartwarming and nutritious dessert that brings families together, filled with the comforting flavors of pumpkin, cinnamon, and nutmeg.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree Use canned or homemade; it’s nutritious and full of fiber.
  • 1 cup heavy cream For a rich flavor, can be substituted with almond milk for a lighter option.
  • 1 cup milk Any milk works; consider oat or coconut milk for a dairy-free version.
  • 3/4 cup brown sugar Adds depth; can also use maple syrup as a natural sweetener.
  • 3 large eggs Essential for binding; flaxseed can be used as a vegan alternative.
  • 1 teaspoon vanilla extract Enhances the overall flavor; optional, but recommended.
  • 1 teaspoon ground cinnamon Key spice for warmth.
  • 1/2 teaspoon ground nutmeg Adds a unique flair; adjust based on taste.
  • 1/4 teaspoon salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Preheating is essential for even cooking.
  2. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth.
  3. Pour the mixture into a greased baking dish and ensure it’s evenly distributed.
  4. Bake for 45-55 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
  5. Allow the pudding to cool slightly before serving.

Notes

Best served warm, topped with whipped cream or a dusting of cinnamon. Store in the refrigerator for up to four days, or freeze for up to three months.