Ingredients for Baked Pumpkin Pudding
- 1 (15 ounce) can pumpkin puree
- 1 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) melted unsalted butter
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0 Baking Powder
- 1 teaspoon ground cinnamon
- 0 Nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
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How to Make Baked Pumpkin Pudding
- Preheat oven to 450°F (232°C). Grease a 9x13 inch baking pan or several smaller ramekins.
- In a large bowl, combine 1 (15 ounce) can pumpkin puree and 1 cup buttermilk. Beat until completely smooth.
- Add 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup (1 stick) melted unsalted butter. Beat well.
- Beat in 4 large eggs, one at a time, until fully incorporated.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 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).
- Bake for 15 minutes at 450°F (232°C).
- 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).
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
149g
Fat
24g
Carbs
19g
