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To create a smooth and luscious pumpkin pudding, it's essential to combine your dry ingredients properly. Start with a mixing bowl and add the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. The key here is to ensure that there are no lumps in the mixture, as these can affect the final texture of your pudding.

Pumpkin Pudding

Discover the comforting taste of fall with Autumn Bliss Pumpkin Pudding, a delightful dessert that embodies the essence of the season. Made with pure pumpkin puree, warm spices, and a creamy texture, this pudding is the perfect ending to your autumn meals. With simple ingredients and easy preparation steps, you can create a delicious treat that wraps you in warmth with every spoonful. Serve it with whipped cream or crumbled gingersnap cookies for an extra touch of indulgence. Experience the joyful flavors of autumn!
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Ingredients
  

1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

1 cup heavy cream

1 cup whole milk

3/4 cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

Whipped cream, for serving (optional)

Crushed gingersnap cookies or pecans, for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a shallow baking dish with butter or cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, heavy cream, whole milk, and vanilla extract. Whisk together until smooth.

      Combine Dry Ingredients: In a separate bowl, mix the brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Stir until no lumps remain.

        Combine Mixtures: Gradually add the pumpkin mixture to the sugar and egg mixture, whisking continuously until well combined. Make sure there are no streaks of eggs or sugar.

          Pour into Dish: Pour the pumpkin pudding mixture into the prepared pie dish. Tap the dish gently on the counter to release any air bubbles.

            Bake: Place the dish in the center of the preheated oven and bake for about 45-50 minutes, or until the pudding is set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean.

              Cool: Remove from the oven and let it cool at room temperature for about 20 minutes. The pudding will continue to set as it cools.

                Serve: Once cooled, slice the pudding into squares or serve in individual ramekins. Top with whipped cream and crushed gingersnap cookies or pecans if desired.

                  Enjoy: Serve this delightful pumpkin pudding at room temperature or chilled for a refreshing fall dessert!

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8