Effortless Baked Pumpkin Pudding

My kitchen smelled like autumn the first time I made this pudding. I had been testing pumpkin bread recipes all week and decided something creamier was in order. The water bath technique felt fancy, but the result was just pure comfort in a ramekin.

Last October, I made six individual puddings for a dinner party. My friend Sarah actually licked her ramekin clean. No one believed it took me ten minutes to prepare.

Ingredients

• Pure pumpkin puree: Use the canned stuff, not pie filling, which has extra spices and sweeteners you do not want here
• Whole milk: Creates that lush, creamy base we are after
• Large eggs: Room temperature eggs incorporate better into the mixture
• Heavy cream: The secret to that restaurant quality richness
• Light brown sugar: Adds a subtle molasses depth white sugar cannot match
• Granulated sugar: Balances the brown sugar for just the right sweetness
• Vanilla extract: Do not skip this, it ties everything together beautifully
• Pumpkin pie spice: Your shortcut to perfectly balanced warm spices
• Ground cinnamon: An extra hit if you really love that cinnamon warmth
• Fine sea salt: Wakes up all the pumpkin flavors and prevents everything from tasting flat

Instructions

Preheat your space:

Set your oven to 350 degrees Fahrenheit and grease a 2 quart baking dish or six individual ramekins with butter or cooking spray.

Mix the base:

Whisk together the pumpkin puree, whole milk, eggs, heavy cream, both sugars, and vanilla extract until completely smooth and no streaks remain.

Add the warmth:

Sprinkle in the pumpkin pie spice, extra cinnamon if using, and salt. Whisk until everything is fully blended and the mixture smells like fall.

Prepare for baking:

Pour the mixture into your prepared baking dish or divide evenly among the ramekins. Place the dish or ramekins into a larger roasting pan.

Create the bath:

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your baking vessel. This gentle heat protects the custard from curdling.

Bake to perfection:

Bake for 40 to 45 minutes until the pudding is set around the edges but still has a slight wobble in the center, like gelatin.

Rest and serve:

Carefully remove from the water bath and let cool for at least 15 minutes before serving warm, or refrigerate for a few hours for a chilled dessert.

Save

This recipe saved Thanksgiving one year when my pie crust failed miserably. Everyone actually preferred the pudding and asked for it again the next year.

Making It Dairy Free

I have made this with oat milk and coconut cream for my vegan sister, and it works beautifully. The coconut version adds a lovely tropical note that plays surprisingly well with the pumpkin spices.

Serving Ideas

Whipped cream is classic, but I have also topped it with toasted pecans for crunch or a drizzle of maple syrup for extra sweetness. Sometimes I crumble graham crackers over the top like a crust.

Storage Tips

This pudding actually tastes better the next day as the spices develop. Cover and refrigerate for up to three days.

• Let chilled portions come to room temperature for 20 minutes before serving
• The texture firms up when cold but softens beautifully at room temperature
• Individual ramekins reheat quickly in the microwave for 30 seconds

Save

There is something about the ritual of making a water bath that feels almost therapeutic. The gentle, slow baking feels like a meditation on patience.

Recipe Questions & Answers

→ What spices are used to enhance the pumpkin flavor?

Pumpkin pie spice and optional ground cinnamon add warm, aromatic notes that complement the pumpkin base beautifully.

→ How is the pudding baked to ensure a creamy texture?

The pudding is baked in a water bath, which gently cooks the mixture, resulting in a smooth, tender consistency with a slight wobble.

→ Can this dish be adapted for dairy-free diets?

Yes, substituting almond or oat milk and coconut cream maintains creaminess while keeping it dairy-free.

→ What serving suggestions enhance the finished dish?

A dollop of whipped cream or a sprinkle of toasted pecans adds richness and texture to complement the pudding.

→ How long does it take to prepare and cook this dessert?

Preparation takes about 10 minutes, with baking around 45 minutes, totaling under an hour from start to finish.