Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, whisking after each addition until the mixture is pale yellow.
- Pour in whole milk, heavy cream, and vanilla extract, stirring gently until smooth.
- Sprinkle in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt; whisk until combined.
- Drizzle in melted butter while whisking until fully incorporated.
- Pour the pumpkin mixture into the greased baking dish and smooth the top.
- Bake for 45-50 minutes until the pudding is set but still slightly wobbly in the center.
- Allow to cool for 10-15 minutes before serving warm or at room temperature.
- Optionally, serve topped with whipped cream or ice cream.
Nutrition
Notes
For best results, use fresh pumpkin and avoid overbaking. Store leftovers in an airtight container for up to 3 days. Frozen portions can last up to 1 month.