I love simple fall treats and this Baked Pumpkin Pudding is one of my favorites. I make it when I want a warm, cozy dessert that is not fussy and still feels special. If you enjoy easy oven bakes, you might also like my baked broccoli cheese balls, which pair well with simple sides like this pudding in another cozy menu.
My dad James always asked for a second bowl the first time I made this. He said it reminded him of the puddings his mother made. I keep that memory in the recipe every time I bake it.
What You’ll Need
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
My Trusted Kitchen Tools
I like to keep the tool list short. You do not need fancy gear to make this pudding. Here are the tools I reach for every time.
- A medium oven safe baking dish, about 8×8 inches or similar.
- A large mixing bowl to whisk the pudding mix.
- A whisk or a fork to beat the eggs and mix the creams.
- Measuring cups and spoons for exact amounts.
- A spatula to scrape the bowl and pour the mix.
- An oven mitt and a cooling rack for safe handling.
I use a glass dish so I can watch the edges while it bakes. A metal dish works well too and will bake a bit faster. I keep a kitchen timer near the oven so I do not over bake.
Bringing It All Together
- Preheat the oven to 350°F (175°C).
- Grease your baking dish with butter or non stick spray.
- Whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Stir in pumpkin spice, salt, nutmeg, and ginger until well mixed.
- Pour the pudding mix into the prepared baking dish.
- Place the dish on the middle rack and bake for 45 to 50 minutes.
- Check the center for a slight jiggle to know it is set.
- Remove from oven and let cool on a rack for at least 15 minutes.
- Serve warm or chill in the fridge for later.
Making It Your Own (Swaps & Ideas)
I like to change small things to match what I have on hand. You can swap or add simple items and keep the base the same.
- Use half and half instead of heavy cream for a lighter texture.
- Try maple syrup in place of some brown sugar for a deeper flavor.
- Add a tablespoon of bourbon or rum for an adult version.
- Fold in a handful of chopped pecans for crunch on top.
- Make single serve jars and bake in ramekins for gifts.
- For a savory side idea, try pairing with a warm roasted vegetable like my baked cauliflower, which makes a nice contrast to the sweet pudding in a simple weeknight plan.
I keep tweaks small so the texture stays right. If you add too much liquid or nuts, the baking time will change. I note any swap I make on my recipe card so I can repeat a hit.
How We Love to Serve It
This pudding shines with a simple top and a warm plate. I serve it the same ways at home and at small dinners.
- Warm from the oven with a dollop of whipped cream.
- Chilled and sliced with a sprinkle of cinnamon.
- Topped with a spoonful of maple whipped cream and toasted nuts.
- With a scoop of vanilla ice cream for a contrast in temperature.
- Paired with a mild protein or side dish for a full meal. For a richer dinner pairing, I like a light fish or protein like this baked cod in coconut lemon cream sauce to balance the sweet pudding for an easy main.
I often keep a small bowl of whipped cream or yogurt on the table so people can choose how to top their slice. Kids often like it plain, and adults reach for spices or nuts.
A Few Tips For Success
I share the tips I use so this recipe works on the first try. The tips are simple and steady.
- Use room temperature eggs so the mix blends smooth.
- Mix until uniform but do not over beat or you will add too much air.
- Check at 40 minutes if your oven runs hot. Every oven is different.
- The center should be set with a slight jiggle, not wet or runny.
- Let it cool a bit so the pudding firms up and slices clean.
- Store leftovers covered in the fridge and eat within four days.
I learned to check the center by tapping the dish and watching the jiggle. That small move saved many batches from being under baked.
Saving Some For Later
Leftovers keep well and can become a quick treat or breakfast idea. I always label the dish with the date so I use it soon.
- Cover the cooled pudding with plastic wrap or a lid and refrigerate.
- Eat within four days for best flavor and safety.
- To freeze, portion into airtight containers and freeze for up to three months.
- Thaw in the fridge overnight and warm gently before serving.
- Reheat slices in the oven at 300°F for 10 to 15 minutes or use the microwave for a quick warm up.
When I freeze portions, I leave a little space in the container so the pudding does not stick to the lid. I write the thaw date on a sticker and place it on the container.
From My Kitchen to Yours
I hope this Baked Pumpkin Pudding finds a place in your week. I use simple steps and small tools so anyone can make it. It feels like home and that is the goal when I bake.
Your Questions, Answered
Can I make Baked Pumpkin Pudding ahead of time?
Yes. I often make the pudding a day ahead. I bake it, cool it to room temperature, then cover and chill. I find the flavor deepens after a day in the fridge.
Can I use canned pumpkin for Baked Pumpkin Pudding?
Yes. I use canned pumpkin puree most of the time. It gives a consistent result and it is easy to measure. If you use fresh pumpkin, cook and puree it well first.
How do I know when Baked Pumpkin Pudding is done?
I look for a slight jiggle in the center and a set edge. A toothpick may come out mostly clean with a few moist crumbs. If it is wet or liquid, bake a little longer and check again.
Print
Baked Pumpkin Pudding
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy and simple baked pumpkin pudding that’s warm and comforting, perfect for fall.
Ingredients
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C).
- Grease your baking dish with butter or non-stick spray.
- Whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Stir in pumpkin spice, salt, nutmeg, and ginger until well mixed.
- Pour the pudding mix into the prepared baking dish.
- Place the dish on the middle rack and bake for 45 to 50 minutes.
- Check the center for a slight jiggle to know it is set.
- Remove from oven and let cool on a rack for at least 15 minutes.
- Serve warm or chill in the fridge for later.
Notes
Use room temperature eggs for a smooth mix. Let it cool before slicing for the best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin, pudding, fall dessert, baked pudding, cozy dessert