Description
This delicious Baked Pumpkin Pudding is a cozy fall dessert that blends the warm spices of cinnamon, nutmeg, and ginger with smooth pumpkin puree and a creamy custard base. Baked to perfection, this pudding is perfect for serving warm or at room temperature, making it an inviting treat for chillier nights or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 1 cup Pumpkin Puree (fresh or canned)
- 3/4 cup Sugar (adjust to taste)
- 1 cup Milk (dairy or non-dairy)
- 3 large Eggs
- 1 tsp Vanilla Extract
Spices and Flour
- 1 tsp Ground Cinnamon (adjust to taste)
- 1/4 tsp Ground Nutmeg (adjust for additional flavor)
- 1/4 tsp Ground Ginger (adjust to taste)
- 1/4 tsp Salt
- 1/3 cup All-Purpose Flour (or gluten-free flour)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pudding.
- Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniformly blended.
- Add Spices and Salt: Stir in the ground cinnamon, nutmeg, ginger, and salt to infuse the pudding with warm, aromatic flavors.
- Incorporate Flour: Gradually add the all-purpose flour, stirring continuously until the batter becomes smooth and free from lumps, ensuring an even texture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking. Pour the batter evenly into the dish, spreading it out smoothly.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
- Cool and Serve: Allow the pudding to cool for a few minutes after baking. Serve warm or at room temperature for a comforting fall dessert experience.
Notes
- You can use dairy or non-dairy milk depending on dietary preferences.
- Adjust sugar levels to taste for a sweeter or less sweet pudding.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- The pudding is best enjoyed fresh but can be refrigerated and gently warmed before serving.
- Adding a dollop of whipped cream or a scoop of vanilla ice cream can enhance the dessert.
