Perfect Pumpkin Pudding: 1 Water Bath Secret
This pumpkin pudding is a creamy, spiced dessert. You make it with simple ingredients. It is perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree and eggs.
- Add milk, both sugars, vanilla, cinnamon, ginger, nutmeg, and salt. Stir until smooth.
- Pour the mixture into a greased 8-inch baking dish.
- Place the dish in a larger pan. Pour hot water into the larger pan until it reaches halfway up the dish.
- Bake for 45 minutes, or until the center is set but still slightly jiggly.
- Remove from the water bath. Let cool on a wire rack.
- Refrigerate for at least 2 hours before serving.
Notes
- You can use canned pumpkin or homemade puree.
- For a richer pudding, use half-and-half instead of milk.
- Serve with whipped cream or a dusting of cinnamon.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 200
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg