Baked Pumpkin Pudding
This delightful Baked Pumpkin Pudding combines the rich, earthy flavor of pumpkin with warm spices, making it a perfect dessert for fall or any cozy gathering. Simple to prepare and baked to perfection, this pudding is sure to impress your guests.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 set measuring cups and spoons
- 1 baking dish (9x13 inches)
- 1 oven
Ingredients
- 2 cups pumpkin puree canned or fresh
- 1 cup sugar
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla extract. Whisk until smooth and well blended.
- Add the ground cinnamon, nutmeg, ginger, and salt to the mixture, and whisk again until incorporated.
- Gradually add the all-purpose flour to the mixture, whisking until there are no lumps and the batter is smooth.
- Pour the batter into a greased 9x13 inch baking dish, spreading it evenly.
- Bake in the preheated oven for about 45 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let cool for a few minutes before serving.
- Serve the baked pumpkin pudding warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
Serve the baked pumpkin pudding warm or at room temperature. It can be topped with whipped cream or a scoop of vanilla ice cream for an extra treat.
Leftovers can be refrigerated and will hold well for up to 3 days.
Feel free to adjust the spice levels to suit your taste, or add some chopped pecans or walnuts for added texture.