Pin A creamy, spiced pumpkin pudding filled with melty chocolate chips—perfect for a festive autumn dessert.
I first made this pudding for our family Thanksgiving and it quickly became everyone's requested dessert. The silky texture and warm spices evoke all the cozy feelings of fall.
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 Bakeware:
- Preheat your oven to 350°F (175°C). Lightly grease six 6-ounce ramekins or a medium baking dish.
- Make Pumpkin Base:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
- Add Dairy & Flavor:
- Gradually whisk in the milk, heavy cream, and vanilla extract.
- Spice It Up:
- Add the cinnamon, ginger, nutmeg, cloves, and salt; whisk until fully combined.
- Mix in Chocolate:
- Fold in the chocolate chips.
- Pour & Arrange:
- Pour the mixture evenly into the prepared ramekins or baking dish.
- Set Water Bath:
- Place ramekins in a large baking pan. Pour hot water into the pan to come halfway up the sides of the ramekins.
- Bake:
- 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.
Pin My children love helping sprinkle extra chocolate chips on each serving. Sharing this sweet treat while gathered at our dinner table has become a cherished Thanksgiving tradition.
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). Possible gluten traces depending on chocolate chip brand. Always verify ingredient labels.
Nutritional Information
Calories per serving: 285. Total fat: 13 g. Carbohydrates: 38 g. Protein: 5 g.
Pin This pumpkin pudding makes any autumn table feel special. Serve with whipped cream for an irresistible finishing touch.
Recipe Q&A
- → How do I achieve a creamy pudding texture?
For a silky texture, bake the pudding gently in a water bath, ensuring the edges are set while the center remains wobbly.
- → What spices complement pumpkin and chocolate?
Cinnamon, ginger, nutmeg, and cloves blend beautifully with pumpkin and chocolate for a warm, aromatic finish.
- → Can I make this dessert dairy-free?
Absolutely! Substitute coconut milk and use dairy-free chocolate chips for a delicious dairy-free alternative.
- → Is this suitable for serving chilled?
Yes, the pudding is just as delicious served chilled as it is warm, making it convenient for advance preparation.
- → Are there variations for added flavor?
Add a splash of bourbon for a grown-up twist or use dark chocolate chips for more intense chocolate flavor.
- → What is the best way to garnish?
Top with freshly whipped cream, extra chocolate chips, or grated chocolate to add richness and festive appeal.