Description
A simple and delicious baked pumpkin pudding that captures the essence of fall with its warm spices and creamy texture.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup milk
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, milk, sugar, eggs, and vanilla extract.
- Add the spices (cinnamon, nutmeg, ginger, and salt) and mix well.
- Gradually stir in the flour until fully incorporated.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until the pudding is set and a toothpick comes out clean.
- Let it cool slightly before serving.
Notes
- Serve warm or chilled, topped with whipped cream if desired.
- This pudding can be made a day in advance and stored in the refrigerator.
- For a dairy-free version, substitute milk with almond or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Baked Pumpkin Pudding, Fall Dessert, Easy Pumpkin Recipe