Pumpkin Pudding Budin De Calabaza
Transform your dessert table with the rich and velvety "Pumpkin Pudding Budín de Calabaza," a delightful fusion of creamy custard and warm spices. This Latin-inspired treat combines silky pumpkin purée, whole milk, and eggs with a blend of cinnamon, nutmeg, and ginger for a perfectly spiced fall dessert. A caramel base (optional but highly recommended) lends a luscious, golden finish that takes this pudding to the next level, while a gentle water bath ensures a tender, indulgent texture. With just 15 minutes of prep, this elegant flan-style pumpkin dessert is perfect for everything from cozy family dinners to holiday celebrations. Serve it chilled with a drizzle of caramel sauce or a dollop of whipped cream for a truly irresistible finale.
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Recipe Information
Ingredients
- 450 grams pumpkin puree
- 480 milliliters whole milk
- 3 large eggs
- 150 grams granulated sugar
- 50 grams brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 120 milliliters caramel sauce (optional)
Instructions
Preheat your oven to 175°C (350°F) and prepare a large baking dish by filling it halfway with water to create a water bath.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, and eggs until smooth and well combined.
Add the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt to the mixture. Whisk until all the ingredients are fully incorporated.
If using, pour the caramel sauce evenly into the bottom of a 9-inch round baking dish or a similar-sized ovenproof mold.
Pour the pumpkin mixture gently over the caramel layer, ensuring it is evenly distributed.
Place the filled baking dish into the prepared water bath in the larger baking dish. Be careful to ensure no water seeps into the pudding dish.
Bake in the preheated oven for 60 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
Remove the dish from the water bath and let it cool to room temperature. Run a knife around the edges to loosen the pudding.
For serving, invert the pudding onto a serving plate if you used caramel. Slice and serve chilled or at room temperature. Optionally, garnish with whipped cream or additional caramel sauce.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 327.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 881 mg | 68% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2000 mg | 43% | |
*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.
