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
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