Spiced Baked Pumpkin Pudding Cups Recipe

Introduction

These spiced baked pumpkin pudding cups are a cozy, comforting dessert perfect for fall or any time you crave a creamy pumpkin treat. Lightly spiced and sweetened with honey, they offer a smooth texture and warm flavors that will delight your taste buds.

Ingredients

• 2 large eggs, beaten
• 1 can (15 oz) solid-pack pumpkin puree
• 3/4 cup granulated sugar
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups evaporated milk (can be substituted with half-and-half or whole milk)
• Cooking spray, for the cups
• 5 tablespoons whipped topping (for serving; can be replaced with whipped cream or yogurt)

Instructions

1. Step 1: Preheat your oven to 425°F. Spray five 8-ounce custard cups or ramekins with cooking spray and place them in a 13×9-inch baking pan.
2. Step 2: In a large bowl, whisk together the beaten eggs, pumpkin puree, sugar, honey, cinnamon, ginger, and cloves until the mixture is smooth and well blended.
3. Step 3: Slowly stir in the evaporated milk until the mixture is uniform.
4. Step 4: Divide the mixture evenly among the prepared cups. Carefully pour hot water into the baking pan until it reaches halfway up the sides of the cups.
5. Step 5: Bake uncovered at 425°F for 10 minutes. Then reduce the oven temperature to 350°F and continue baking for 30 to 35 minutes, or until the puddings are set.
6. Step 6: Carefully remove the cups from the water bath as they will be hot and fragile. Serve the pudding warm or chilled, topped with whipped topping just before serving.

Tips & Variations

• Use solid-pack pumpkin puree for the best texture; avoid pumpkin pie filling as it contains extra spices and sweeteners.
• Substitute evaporated milk with half-and-half or whole milk for a lighter version, but expect a slightly thinner texture.
• Add a dash of nutmeg or allspice for a more complex spice profile.
• For a dairy-free option, try using coconut milk instead of evaporated milk.

Storage

Store leftover pudding cups covered in the refrigerator for up to 3 days. They can be enjoyed cold or gently reheated in the microwave until warm. If reheating, remove the whipped topping and add fresh topping after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pudding cups ahead of time?

Yes, you can prepare and bake the pudding cups in advance. Store them in the refrigerator and add whipped topping just before serving.

What can I use if I don’t have custard cups or ramekins?

Any small oven-safe dishes or cups that can hold about 8 ounces will work. Just make sure they fit comfortably in your baking pan and are heatproof.

Spiced Baked Pumpkin Pudding Cups Recipe

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★★★★★

4.6 from 94 reviews

• Author: Lila
• Total Time: 50-55 minutes
• Yield: 5 servings 1x

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Description

These Spiced Baked Pumpkin Pudding Cups are a cozy, autumn-inspired dessert featuring creamy pumpkin puree infused with warm spices like cinnamon, ginger, and cloves. Baked gently in a water bath to achieve a smooth, custard-like texture, these individual servings are perfect for a comforting treat topped with light whipped topping.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large eggs, beaten
• 1 can (15 oz) solid-pack pumpkin puree
• 3/4 cup granulated sugar
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups evaporated milk (can substitute with half-and-half or whole milk)

Additional

• Cooking spray, for the cups
• 5 tablespoons whipped topping (for serving; can be whipped cream or yogurt)

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Instructions

1. Preparation: Preheat your oven to 425°F (220°C). Spray five 8-ounce custard cups or ramekins with cooking spray and arrange them inside a 13×9-inch baking pan.
2. Mix Ingredients: In a large bowl, whisk together the beaten eggs, pumpkin puree, granulated sugar, honey, ground cinnamon, ground ginger, and ground cloves until the mixture is smooth and well combined.
3. Add Milk: Slowly stir in the evaporated milk until the mixture becomes uniform, ensuring all ingredients are fully incorporated.
4. Fill Cups: Evenly divide the pumpkin mixture among the five prepared custard cups.
5. Prepare Water Bath: Carefully pour hot water into the baking pan until it reaches halfway up the sides of the filled custard cups. This water bath helps cook the pudding gently and evenly.
6. Bake – Phase 1: Place the baking pan in the preheated oven and bake uncovered at 425°F for 10 minutes to set the custards initially.
7. Bake – Phase 2: Reduce the oven temperature to 350°F (175°C) without removing the water bath, and continue baking for an additional 30 to 35 minutes, or until the puddings are set and a knife inserted near the center comes out clean.
8. Cool and Serve: Carefully lift the custard cups out of the water bath once done, as they will be hot. Serve warm or chill if preferred. Just before serving, top each pudding cup with a tablespoon of whipped topping, whipped cream, or yogurt.

Notes

• Use solid-pack pumpkin puree for the best texture; avoid pumpkin pie filling which contains added sugars and spices.
• The water bath prevents the custard from curdling and ensures a smooth, creamy texture.
• You can substitute evaporated milk with half-and-half or whole milk, but the texture may be slightly less rich.
• Allow puddings to cool slightly before serving to allow flavors to meld.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pudding, baked pumpkin dessert, autumn dessert, spiced pumpkin, custard cups, holiday dessert