Baked Pumpkin Pudding Recipe

Ingredients for Baked Pumpkin Pudding

• Canned Pumpkin
• 1 cup buttermilk
• White Sugar
• Brown Sugar
• 1/2 cup (1 stick) melted unsalted butter
• 4 large eggs
• Flour
• Baking Soda
• Baking Powder
• Cinnamon
• Nutmeg

How to Make Baked Pumpkin Pudding

1. Preheat oven to 450°F (232°C). Grease a 9x13 inch baking pan or several smaller ramekins.
2. In a large bowl, combine 1 (15 ounce) can pumpkin puree and 1 cup buttermilk. Beat until completely smooth.
3. Add 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup (1 stick) melted unsalted butter. Beat well.
4. Beat in 4 large eggs, one at a time, until fully incorporated.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Pour batter into the prepared pan(s). Place the pan(s) in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the smaller pan(s) (this creates a water bath).
8. Bake for 15 minutes at 450°F (232°C).
9. Reduce oven temperature to 350°F (177°C) and continue baking for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on the size of your pan(s).
10. Let cool completely before serving. Enjoy!