Baked Pumpkin Spice Pudding

Baked Pumpkin Spice Pudding Recipe

When the fall season rolls in, nothing beats the cozy, comforting flavors of pumpkin spice. This Baked Pumpkin Spice Pudding is a delightful twist on classic pumpkin desserts. With warm spices like cinnamon, nutmeg, and cloves combined with a light, fluffy texture, this pudding makes the perfect dessert to enjoy during chilly autumn evenings. Best of all, it’s simple to make and will fill your kitchen with the irresistible aroma of fall.

Ingredients

• 4 eggs, separated
• 1 ½ cups pumpkin puree or 1 ½ lbs fresh pumpkin
• ¾ cup half and half
• 2 tablespoons rum
• ¾ cup light brown sugar
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon grated or ground nutmeg
• ¾ teaspoon ground cinnamon
• Pinch of salt

Directions

1. Prepare the Pumpkin:
   • If you’re using fresh pumpkin, begin by peeling it and removing the seeds. Cut the pumpkin into small pieces and cook in boiling water until tender, about 10-15 minutes. Drain and mash the pumpkin thoroughly. Let it cool slightly before proceeding with the recipe.
   • If you’re using canned pumpkin puree, skip this step and move on to preparing the other ingredients.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and lightly butter a 1-quart soufflé dish to prevent sticking.
3. Beat the Egg Whites:
   • Using an electric mixer, beat the egg whites until stiff peaks form. Set the beaten egg whites aside for later use.
4. Make the Pumpkin Mixture:
   • In a large bowl, beat the egg yolks until they turn thick and a pale lemon color. This usually takes 2-3 minutes.
   • Add the pumpkin puree (or cooled fresh pumpkin), half and half, rum, light brown sugar, ground ginger, cloves, nutmeg, cinnamon, and a pinch of salt. Mix everything together until it’s smooth and well combined.
5. Combine the Mixtures:
   • Gently fold the beaten egg whites into the pumpkin mixture. Use a spatula and fold carefully so the egg whites remain fluffy, helping to create a light texture in the pudding.
6. Bake the Pudding:
   • Pour the pumpkin mixture into the prepared soufflé dish. Set the dish in a larger pan filled with hot water to create a water bath, which helps ensure even cooking.
   • Bake the pudding in the preheated oven for 40-45 minutes, or until the center is set and firm to the touch.
7. Serve:
   • Once baked, remove the dish from the oven and water bath. Allow the pudding to cool slightly before serving warm.
   • Top with a dollop of sweetened whipped cream for an extra touch of indulgence.

Tips for Success:

• Fresh vs. Canned Pumpkin: Using fresh pumpkin gives a slightly different texture, but canned pumpkin works just as well and is quicker.
• Egg Whites: Folding the egg whites gently into the pumpkin mixture is crucial for achieving a light, airy texture in the pudding.
• Serving Options: Serve this dessert warm for the best flavor, topped with whipped cream, or even a sprinkle of cinnamon or nutmeg.

Nutritional Information:

• Calories per serving: 200 kcal
• Servings: 6

Time Breakdown:

• Prep Time: 20 minutes
• Cooking Time: 40-45 minutes
• Total Time: 1 hour

This Baked Pumpkin Spice Pudding is the ultimate fall dessert. It’s warm, spiced, and lightly sweet, perfect for those cozy evenings when you crave a comforting treat. Whether you’re serving this for a family dinner or a holiday gathering, it’s sure to be a hit with its delicate texture and rich pumpkin flavor.

Baked Pumpkin Spice Pudding

---

• Author: Dulcia
• Total Time: 1 hour
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This Baked Pumpkin Spice Pudding is a warm, comforting dessert that captures the essence of fall in every bite. The smooth and creamy texture, combined with the perfect blend of pumpkin, cinnamon, ginger, and nutmeg, creates a cozy, spiced treat that’s perfect for chilly evenings. The light and airy soufflé-like pudding is made even more indulgent with a dollop of sweetened whipped cream on top.

---

Ingredients

Scale 1x2x3x

4 eggs, separated
1 ½ cups pumpkin puree or 1 ½ lbs fresh pumpkin
¾ cup half and half
2 tablespoons rum
¾ cup light brown sugar
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon grated or ground nutmeg
¾ teaspoon ground cinnamon
Pinch of salt

---

Instructions

Prepare the pumpkin: If using fresh pumpkin, peel, remove seeds, and cut into small pieces. Cook the pumpkin in boiling water until tender. Drain and mash thoroughly, then allow to cool slightly.
Preheat the oven: Set your oven to 350°F and lightly butter a 1-quart soufflé dish.
Beat the egg whites: Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
Make the pumpkin mixture: In a separate bowl, beat the egg yolks until thick and lemon-colored. Add the pumpkin puree, half and half, rum, light brown sugar, ginger, cloves, nutmeg, cinnamon, and salt. Mix until well blended.
Combine the mixtures: Gently fold the beaten egg whites into the pumpkin mixture until well incorporated.
Bake: Pour the mixture into the prepared soufflé dish. Set the dish in a pan of hot water and bake for 40-45 minutes, or until set.
Serve: Serve the baked pumpkin spice pudding warm, topped with sweetened whipped cream for a cozy fall dessert.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes

Nutrition

• Calories: 200