Baked Pumpkin Spice Pudding
A velvety, airy baked pudding featuring rich pumpkin and warm autumn spices, with a custard-like texture that’s both comforting and elegant. Perfect for holiday gatherings or cozy fall desserts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 eggs, separated
- 1 ½ cups pumpkin puree (or 1 ½ lbs fresh pumpkin)
- ¾ cup half and half
- 2 tablespoons rum (or vanilla extract)
- ¾ cup light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon grated nutmeg
- ¾ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and butter a 1-quart soufflé dish
- If using fresh pumpkin: peel, remove seeds, cut into pieces, boil until tender (15-20 minutes), drain and mash
- Beat egg whites until stiff peaks form
- In separate bowl, beat egg yolks until thick and lemon-colored
- Add pumpkin puree, half and half, rum, brown sugar, and salt to yolks; mix well
- Gently fold beaten egg whites into pumpkin mixture
- Pour into prepared dish and place in water bath
- Bake 40-45 minutes until set but slightly jiggly in center
- Let rest briefly and serve warm with whipped cream
Notes
- Use room temperature eggs for best whipping results
- Fold egg whites gently to maintain airy texture
- Water bath prevents cracking and ensures even cooking
- Can be prepared a day ahead and refrigerated before baking
- Store leftovers covered in refrigerator for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 32g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
Find it online: https://us.recipesfood.org/baked-pumpkin-spice-pudding/
