This recipe combines the warm, comforting essence of pumpkin spice with the creamy texture of a custard-style pudding, making it an ideal treat for gatherings or cozy nights in.
Ingredients
Scale:
1 cup canned pumpkin puree (not pumpkin pie filling)
2 cups whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
3 large eggs
2 tablespoons unsalted butter, melted
Whipped cream for serving
Additional pumpkin pie spice for garnish
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 2-quart baking dish with butter or nonstick cooking spray.
In a large mixing bowl, whisk together the granulated sugar, cornstarch, salt, and pumpkin pie spice.
In another bowl, beat the eggs thoroughly and then add the pumpkin puree, milk, and vanilla extract. Mix until fully combined.
Gradually add the wet mixture into the dry ingredients, whisking continuously.
Stir in the melted butter until everything is well incorporated.
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
Once baked, remove from the oven and allow to cool at room temperature for about 10-15 minutes.
Serve warm or chilled, topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
