Description
A creamy and luscious dessert that captures the essence of fall, blending pumpkin and warm spices into a delightful pudding topped with whipped cream or ice cream.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- Optional: whipped cream or ice cream, for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
- In a large mixing bowl, mix the pumpkin puree with the granulated and brown sugars until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Gradually pour in the whole milk, heavy cream, and vanilla extract, stirring until smooth.
- Whisk in the spices (cinnamon, ginger, nutmeg, cloves, and salt) until evenly distributed.
- Pour in the melted butter and stir to combine.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
- Let it cool slightly before serving, garnished with whipped cream or ice cream if desired.
Notes
Make-ahead tips: Prepare a day in advance and refrigerate. Reheat gently before serving. Customize with chocolate chips or nuts on top before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pumpkin, dessert, autumn, pudding, baking