Creamy Baked Pumpkin Pudding for Cozy Fall Evenings

This Baked Pumpkin Pudding is a must-try dessert for fall, featuring comforting flavors and a creamy texture perfect for cozy evenings.

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Prep Time 15

Cook Time 45

Cooling Time 15

Total Time 1 15

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

1 can Pumpkin Puree canned or fresh
3/4 cup Sugar adjust to taste
1 cup Milk substitute with almond, soy, or oat milk for lactose-free option
3 large Eggs essential for structure and creaminess
1 tsp Vanilla Extract
1 tsp Ground Cinnamon for warmth
1/4 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1/2 tsp Salt to balance sweetness
1/4 cup All-Purpose Flour use gluten-free for a gluten-free version

Equipment

mixing bowl
Whisk
baking dish
Oven

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk together pumpkin puree, sugar, milk, eggs, and vanilla extract until smooth.
Add ground cinnamon, nutmeg, ginger, and salt to the mixture, whisking again to incorporate.
Slowly incorporate the all-purpose flour, stirring gently to avoid lumps.
Grease a 9x13 inch baking dish and pour the batter into the dish evenly.
Bake in the preheated oven for approximately 45 minutes until edges puff and the center jiggles slightly.
Let cool for 10-15 minutes before serving warm or refrigerating for later.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 32gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For an elegant touch, serve warm with caramel sauce or whipped cream. Store leftovers in an airtight container in the fridge for up to three days.

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