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Baked Pumpkin Spice Pudding Recipe

Baked Pumpkin Spice Pudding Recipe
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★★★★★

4.7 from 22 reviews

This Baked Pumpkin Spice Pudding is a comforting and flavorful dessert that combines the richness of pumpkin puree with warm autumn spices and a hint of rum. Light and fluffy, thanks to the whipped egg whites, it’s baked to perfection in a buttery soufflé dish and served with a touch of whipped cream for added indulgence.

Ingredients

Scale

Pumpkin Puree Section

  • 1 ½ cups pumpkin puree or 1 ½ lbs fresh pumpkin

Eggs

  • 4 eggs, separated

Liquid Ingredients

  • ¾ cup half and half
  • 2 tablespoons rum

Sweeteners & Spices

  • ¾ cup light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon grated or ground nutmeg
  • ¾ teaspoon ground cinnamon
  • pinch salt

Additional

  • Butter, for greasing the soufflé dish
  • Whipped cream, for serving (optional)

Instructions

  1. Prepare the Pumpkin: Peel the pumpkin, remove the seeds, and cut it into small pieces. Boil the pumpkin pieces in water until tender, then drain well. Mash the pumpkin thoroughly and allow it to cool slightly before using.
  2. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly butter a 1-quart soufflé dish to prevent sticking and ensure easy serving.
  3. Whip Egg Whites: In a clean bowl, beat the egg whites until they form thick stiff peaks. This step is crucial for the pudding’s light and airy texture.
  4. Mix Egg Yolks and Other Ingredients: Beat the egg yolks until they thicken and turn lemon-colored. Combine the yolks with the pumpkin puree, half and half, rum, light brown sugar, ground ginger, ground cloves, grated nutmeg, ground cinnamon, and a pinch of salt. Mix everything thoroughly until well blended.
  5. Fold in Egg Whites: Gently fold the beaten egg whites into the pumpkin mixture, taking care not to deflate the whites, to maintain the pudding’s fluffy consistency.
  6. Bake the Pudding: Pour the mixture into the buttered soufflé dish. Place the dish in a larger pan filled with hot water to create a bain-marie (water bath). Bake in the preheated oven for 40 to 45 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
  7. Serve: Remove the pudding from the oven and serve immediately. Sweeten to taste and optionally top with whipped cream for an extra creamy finish.

Notes

  • Using fresh pumpkin may add more moisture, so be sure to thoroughly drain and mash it to avoid a watery pudding.
  • Rum can be omitted or substituted with vanilla extract for a non-alcoholic version.
  • Ensure egg whites are beaten stiff but not dry, as overbeating can cause the pudding to collapse.
  • The water bath is essential to baking the pudding evenly and preventing cracking or over-browning.
  • Serve the pudding warm for the best texture and flavor experience.

Nutrition

Keywords: pumpkin pudding, baked pumpkin dessert, pumpkin spice pudding, autumn dessert, Thanksgiving dessert

Find it online: https://victoriablair.com/baked-pumpkin-spice-pudding-recipe/