Baked Pumpkin Pudding
Indulge in the warm, spiced comfort of Baked Pumpkin Pudding, a luscious dessert that's perfect for autumn gatherings and holiday feasts. This creamy pudding is made with rich pumpkin puree, a blend of granulated and brown sugars, and cozy spices like cinnamon, nutmeg, and ginger, creating a flavor profile that's both sweet and aromatic. Baked in a water bath for the ultimate silky texture, this dessert practically melts in your mouth. With its simple preparation and elegant presentation, it's an ideal choice for entertaining or treating yourself to a seasonal delight. Enjoy it warm, at room temperature, or chilled, and elevate it further with a dollop of whipped cream or a sprinkle of cinnamon for that irresistible finishing touch.
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Recipe Information
Ingredients
- 400 grams Pumpkin puree
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 3 Eggs
- 240 milliliters Whole milk
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Preheat your oven to 180°C (350°F).
Prepare a 9-inch round or square baking dish by greasing it with unsalted butter.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, whisking thoroughly after each addition.
Slowly whisk in the milk, heavy cream, and vanilla extract until the mixture is smooth and fully incorporated.
Add the ground cinnamon, nutmeg, ginger, and salt to the mixture. Stir well to distribute the spices evenly.
Pour the mixture into the greased baking dish, smoothing the top with a spatula if needed.
Place the baking dish into a larger roasting pan. Carefully pour hot water into the roasting pan around the baking dish, ensuring the water level reaches halfway up the side of the dish. This creates a water bath to keep the pudding moist and creamy while baking.
Bake in the preheated oven for 50 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
Carefully remove the baking dish from the water bath and let it cool for at least 30 minutes before serving. Serve warm, at room temperature, or chilled according to your preference. Optionally, top with whipped cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 174.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 564 mg | 43% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
