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Baked Pumpkin Spice Pudding

A comforting and creamy dessert with the flavors of pumpkin and aromatic spices, perfect for any occasion during the fall season.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup milk
  • 1/2 cup sugar Reduce to 1/3 cup for less sweetness.
  • 2 large eggs Use room temperature eggs for better incorporation.
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice Customize with nutmeg or ginger for extra flavor.
  • 1/4 teaspoon salt
  • 1 tablespoon butter For greasing the baking dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8 baking dish with butter.
  3. In a large mixing bowl, combine the pumpkin puree, milk, sugar, eggs, vanilla extract, pumpkin spice, and salt. Mix until smooth.
  4. Pour the mixture into the greased baking dish.
Baking
  1. Place the dish in the preheated oven and bake for 45-50 minutes or until the center is set. Test doneness with a toothpick; it should come out clean or with moist crumbs.
Serving
  1. Allow the pudding to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or oven at 350°F (175°C) for about 10 minutes.