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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Milk: Slowly stir in the evaporated milk until the mixture becomes uniform, ensuring all ingredients are fully incorporated.
- Fill Cups: Evenly divide the pumpkin mixture among the five prepared custard cups.
- 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.
- 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.
- 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.
- 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
