Save A creamy, spiced pumpkin pudding filled with melty chocolate chips & perfect for a festive autumn dessert.
The first time I made this pumpkin pudding for Thanksgiving, my family could not get enough & everyone loved the rich chocolatey pockets in each spoonful.
Ingredients
- Pumpkin Mixture: 1 3/4 cups (400 g) canned pumpkin puree, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 large eggs, 1 1/2 cups (360 ml) whole milk, 1/2 cup (120 ml) heavy cream, 2 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp salt
- Chocolate: 2/3 cup (120 g) semi-sweet chocolate chips
- Optional Garnish: Whipped cream for serving, extra chocolate chips or grated chocolate
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Lightly grease six 6-ounce ramekins or a medium baking dish.
- Mix Pumpkin Base:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
- Add Dairy & Vanilla:
- Gradually whisk in the milk, heavy cream, and vanilla extract.
- Add Spices & Salt:
- Add the cinnamon, ginger, nutmeg, cloves, and salt & whisk until fully combined.
- Add Chocolate:
- Fold in the chocolate chips.
- Pour & Bake:
- Pour the mixture evenly into the prepared ramekins or baking dish. Place ramekins in a large baking pan. Pour hot water into the pan to come halfway up the sides of the ramekins (for gentle baking).
- Bake Until Set:
- Bake for 20–25 minutes, or until the puddings are set around the edges but slightly wobbly in the center.
- Cool & Serve:
- Remove from the oven and let cool for 10 minutes. Serve warm or chilled topped with whipped cream and extra chocolate chips if desired.
Save This pumpkin pudding is now a staple in our Thanksgiving tradition & the kids always request extra whipped cream on top.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, ramekins or baking dish, large baking pan, oven
Allergen Information
Contains dairy (milk, cream), eggs, and may contain soy (in chocolate chips). Contains possible gluten traces if using certain brands of chocolate chips. Always check ingredient labels for allergens.
Nutritional Information
Calories: 285, Total Fat: 13 g, Carbohydrates: 38 g, Protein: 5 g per serving
Save Finish the pudding with a dollop of whipped cream and an extra sprinkle of chocolate chips for a festive touch. Enjoy every creamy bite!
Recipe Guide
- → Can canned pumpkin be substituted?
Yes, freshly roasted pumpkin purée can replace canned pumpkin for a more homemade taste.
- → Is a water bath necessary for baking?
Baking in a water bath ensures gentle cooking, yielding a creamy and smooth pudding texture.
- → Can I make this dessert dairy-free?
Coconut milk and dairy-free chocolate chips are excellent alternatives for a dairy-free version.
- → What spices work best in this dish?
Cinnamon, ginger, nutmeg, and cloves create a warm, aromatic flavor complimenting pumpkin perfectly.
- → Is it best served warm or chilled?
This pudding is delicious both warm and chilled, so it suits many serving preferences and occasions.
- → Can this be prepared in advance?
Yes, prepare and chill in advance, then garnish before serving for easy entertaining.