There’s something irresistibly comforting about a dessert that feels like a warm hug on a chilly evening, and this Baked Pumpkin Spice Pudding does just that. With its silky texture and rich blend of pumpkin, warming cinnamon, nutmeg, ginger, and a hint of cloves, each spoonful transports you straight into the heart of fall. Whether you’re winding down after a busy day or hosting a cozy gathering with friends, this dessert sits perfectly at the intersection of homey and indulgent. It’s a Beginner-friendly treat, taking just 20 minutes of prep time, 50 minutes of baking, and a quick 10-minute rest before you can dive into its velvety goodness.
I still remember the first time I made this pudding for Thanksgiving—my kitchen filled with a welcoming sweetness that had everyone circling the counter, practically bouncing with anticipation. It’s a course you’ll proudly serve as a stunning finale to any meal, clocking in at about 350 calories per serving but delivering so much more in comfort. Even if you’ve never tackled a baked pudding before, this recipe is forgiving and straightforward, encouraging any home cook to take the plunge. As you scoop that first dollop, you’ll taste the harmony of spices dancing together, while the gentle richness of heavy cream and melted butter lingers on your palate. Trust me, this dish will become your go-to for fall desserts, holiday recipes, or any day when you crave a touch of cozy indulgence.
KEY INGREDIENTS IN BAKED PUMPKIN SPICE PUDDING
To build this luscious pudding, each ingredient plays a special role in crafting its creamy texture and warm flavor profile. Here’s a rundown of the essentials:
- Pumpkin puree
Acts as the smooth, earthy base of the pudding, bringing natural sweetness and that vibrant fall hue. Using high-quality or homemade puree enhances the depth of flavor.
- Granulated sugar
Balances the earthiness of the pumpkin puree and sweetens the overall pudding without weighing it down.
- Brown sugar
Introduces a hint of molasses richness, deepening the caramel-like undertones and softening the sweetness with a subtle complexity.
- Eggs
Serve as the primary binder, providing structure and that classic custard-like set. They also contribute to the pudding’s silky mouthfeel.
- Whole milk
Adds a gentle creaminess, helping to thin out the custard just enough for a smooth, pourable batter.
- Heavy cream
Boosts the richness and creates an indulgent, velvety texture that feels utterly luxurious.
- Vanilla extract
Rounds out the spice blend with floral notes and heightens the sweetness of the sugars.
- Ground cinnamon
Brings warm, familiar spice that harmonizes perfectly with pumpkin and other aromatic seasonings.
- Ground ginger
Offers a subtle, zesty bite that brightens the overall flavor profile.
- Ground nutmeg
Contributes a nutty warmth that complements cinnamon and ginger.
- Ground cloves
Adds a whisper of bold spiciness, anchoring the lighter spices with depth.
- Salt
Enhances every flavor element, preventing the pudding from tasting flat or overly sweet.
- Unsalted butter
When melted into the mix, it lends an extra layer of richness and a slightly golden finish.
- Optional: whipped cream or ice cream
Perfect for serving, these toppings contrast the warm pudding with cooling, airy sweetness.
HOW TO MAKE BAKED PUMPKIN SPICE PUDDING
Before you begin, make sure your ingredients are measured and your spices are fresh for maximum aroma. This simple process involves whisking, stirring, and baking to achieve that flawless custard-like consistency.
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similarly sized casserole pan with softened butter or non-stick cooking spray to ensure easy release.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk vigorously until the mixture is silky smooth and no sugar granules remain.
3. Crack the eggs into the bowl, adding them one at a time. After each addition, whisk until completely incorporated, creating a uniform batter.
4. Pour in the whole milk, heavy cream, and vanilla extract. Stir gently until the custard base is evenly blended without streaks.
5. Sprinkle the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt over the surface. Whisk thoroughly to distribute the spices evenly throughout the mixture.
6. Slowly pour the melted butter around the edge of the bowl, then stir just until it’s fully incorporated, adding richness and a velvety finish.
7. Transfer the pumpkin custard into the prepared baking dish, using a spatula to smooth the top for an even bake.
8. Bake in the center of your oven for 45–50 minutes, or until the pudding is set in the middle. A knife inserted should emerge clean.
9. Remove the dish and let the pudding rest for about 10 minutes—this helps it finish setting and cool just enough.
10. Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of ice cream, if desired.
SERVING SUGGESTIONS FOR BAKED PUMPKIN SPICE PUDDING
Elevate each serving by paying attention to textures and contrasts. Whether you’re hosting a dinner party or enjoying a quiet night in, these ideas will make presentation a breeze and flavors pop. A touch of brightness, some crunchy add-ins, or even a boozy twist can take this cozy dessert to new heights and delight every guest. Don’t shy away from experimenting with colors, temperatures, and complementary ingredients to create a truly memorable finale.
- Pour a generous swirl of maple caramel sauce over each slice for an extra layer of warm sweetness that pairs beautifully with the pumpkin spices.
- Top with toasted pecans or walnuts to introduce a crunchy contrast against the pudding’s smooth custard texture.
- Garnish with a sprinkle of freshly grated nutmeg or a light dusting of cinnamon sugar to intensify the autumnal aromas just before serving.
- Serve alongside a small glass of spiced chai tea or a bourbon old-fashioned for a cozy beverage pairing that complements the pudding’s rich flavors.
HOW TO STORE BAKED PUMPKIN SPICE PUDDING
Storing your leftover pudding properly ensures you’ll get to enjoy that same freshly baked flavor for days. The key is protecting it from air exposure and temperature fluctuations, which can dry out the custard or dull the spices. Always let the pudding cool completely before covering, and choose airtight containers that suit your fridge space or freezer needs. Here are a few tried-and-true methods to keep your pudding tasting as wonderful on day three as it does on day one.
- Refrigerate in an airtight container for up to three days. Press a piece of plastic wrap directly onto the pudding’s surface before sealing to prevent a skin from forming.
- For longer storage, cut the pudding into individual portions, wrap each slice in foil, then place them together in a freezer-safe bag. Thaw overnight in the fridge and reheat gently in a low oven.
- If you notice the top drying out in the fridge, add a thin layer of heavy cream or half-and-half before reheating to restore creaminess.
- To refresh before serving, warm in a 300°F oven for 10–15 minutes or microwave in short bursts, covering the dish to trap steam and prevent drying.
CONCLUSION
Thank you for joining me on this cozy culinary adventure through every step of making the perfect Baked Pumpkin Spice Pudding. From gathering those signature spices—cinnamon, ginger, nutmeg, and cloves—to the simple delight of whisking your custard base, this dessert is a true fall classic. With just a beginner-friendly skill set, you’ve learned how to create a creamy, warmly spiced treat that’s perfect for gatherings or quiet autumn evenings. Don’t forget: you can always print this article out or save it to your favorite collection for easy reference later, and be sure to check out the FAQ below for answers to common questions about ingredient swaps, baking times, and creative variations.
If you give this pudding a try, I’d love to hear how it turned out! Leave a comment sharing your experience, any twists you added, or questions you encountered along the way. Your feedback helps me refine my recipes and brings our cooking community closer together. Whether you’re serving this for a holiday feast or as a midweek pick-me-up, I’m here to help if you need any tips or troubleshooting advice. Happy baking, and may every spoonful of this cozy dessert warm your heart as much as it delights your taste buds!
Baked Pumpkin Spice Pudding
Description
This baked pumpkin spice pudding blends the comforting flavors of pumpkin, cinnamon, and nutmeg into a rich, velvety treat that warms the soul and excites the palate.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar sized casserole dish with butter or non-stick cooking spray.
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In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk together until the mixture is smooth and the sugars are fully dissolved.
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Add the eggs one at a time to the pumpkin mixture, whisking well after each addition until fully incorporated.
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Pour in the whole milk, heavy cream, and vanilla extract. Stir until the mixture is smooth and well blended.
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Sprinkle the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt over the pumpkin mixture. Whisk together until all the spices are evenly distributed throughout the batter.
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Carefully pour the melted butter into the pumpkin mixture and stir until it is fully incorporated.
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Pour the pumpkin mixture into the prepared baking dish, smoothing out the top with a spatula.
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Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is set in the center and a knife inserted comes out clean.
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Remove the pudding from the oven and let it cool slightly before serving.
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Serve warm or at room temperature with a dollop of whipped cream or a scoop of ice cream, if desired.
Note
- You can substitute half-and-half for the whole milk and heavy cream if desired.
- For extra texture, consider adding chopped nuts or raisins before baking.
- This dish can also be served chilled for a refreshing alternative.
- Try adding a splash of bourbon or rum to the batter for a spirited twist.
- Store leftovers in an airtight container in the refrigerator for up to three days.
