Description
This Baked Pumpkin Pie Pudding is a smooth and creamy dessert that captures the classic flavors of pumpkin pie with a soft, custard-like texture. Perfect for the fall season or any time you crave a comforting pumpkin treat, it features a blend of warming spices and a gentle water bath baking technique to ensure a perfectly set pudding.
Ingredients
Custard Mixture
- 2 large eggs, beaten
- 1 (12 oz) can evaporated milk
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Pumpkin Mixture
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 2 tablespoons salted butter, melted and slightly cooled
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For Serving
- Whipped cream or Cool Whip, for individual servings
Instructions
- Prepare oven and baking dish: Preheat your oven to 350°F (175°C). Grease an 11 x 7 inch baking dish thoroughly to prevent sticking, then set it aside for later use.
- Mix custard ingredients: In a small mixing bowl, whisk together the beaten eggs, evaporated milk, light brown sugar, sugar, and vanilla extract until well combined. Set this custard mixture aside.
- Combine pumpkin and spices: In a large mixing bowl, mix the pumpkin purée with the cinnamon, nutmeg, cloves, ginger, salt, and melted butter. Stir well to evenly distribute the spices.
- Incorporate custard into pumpkin mixture: Pour the custard mixture into the large bowl with the spiced pumpkin and blend thoroughly. Use a whisk to achieve a smooth, uniform consistency without lumps.
- Prepare water bath and bake: Pour the pudding mixture into the greased baking dish. Place the dish on a rimmed baking sheet and create a water bath by pouring about 1 1/2 cups of hot water into the baking sheet around the baking dish. Carefully slide it into the preheated oven.
- Bake until set: Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean. The pudding should have a slight jiggle in the middle, which is normal; it will firm up as it cools.
- Cool: Remove the baking sheet and baking dish from the oven. Transfer the pudding to a cooling rack and let it cool completely to room temperature.
- Serve: Once cooled, serve the pumpkin pie pudding with a generous dollop of whipped cream or Cool Whip for a creamy, festive finish.
Notes
- Using a water bath (bain-marie) helps the pudding cook gently and evenly, preventing it from cracking or curdling.
- If you don’t have a rimmed baking sheet for the water bath, place a smaller baking dish inside a larger one and pour water around it carefully.
- The pudding will set further as it cools, so be careful not to overbake it to keep a creamy texture.
- You can prepare this pudding a day ahead and refrigerate it to serve chilled if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
