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Spiced Baked Pumpkin Pudding Cups

Warm, creamy, and gently spiced, these pudding cups are a comforting dessert that highlights the classic pumpkin flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Base
  • 2 large large eggs, beaten
  • 1 can (15 oz) solid-pack pumpkin puree Choose solid-pack for best texture.
  • 3/4 cup granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups evaporated milk Can be substituted with half-and-half or whole milk.
  • Cooking spray, for the cups
For Serving
  • 5 tablespoons whipped topping For serving; can be replaced with whipped cream or yogurt.

Method
 

Preparation
  1. Preheat the oven to 425°F. Spray five 8-ounce custard cups or ramekins with cooking spray and place them in a 13x9-inch baking pan.
  2. In a large bowl, whisk the eggs, pumpkin puree, sugar, honey, cinnamon, ginger, and cloves until the mixture looks smooth and fully blended.
  3. Slowly stir in the evaporated milk until the mixture is uniform.
  4. Divide the mixture evenly among the five cups, then carefully pour hot water into the baking pan until it comes halfway up the sides of the cups.
Baking
  1. Bake uncovered at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 30 to 35 minutes, until set.
Cooling and Serving
  1. Lift the cups out carefully, as they will be hot and delicate. Serve warm or chill if preferred. Top with whipped topping just before serving.

Notes

For best results, do not skip the water bath to avoid rubbery texture. Keep the batter smooth to avoid cracks. Store covered in the fridge for 3-4 days or freeze for up to 2 months.