Pumpkin Caramel Pudding Recipe: A Perfect Fall Dessert

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If you are a pumpkin lover, you must try this Pumpkin Caramel Pudding recipe. You can make it with readymade pumpkin puree or homemade pumpkin puree. Pumpkin Caramel Pudding is super delicious with additional caramel flavor.

Ingredients:Pumpkin Caramel Pudding Recipe

Before we dive into the recipe, let’s gather the ingredients you’ll need to create this scrumptious Pumpkin Caramel Pudding:

For the Pudding:

  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • A pinch of salt

Now, let’s begin crafting this delightful dessert.

Easy Pumpkin Caramel Pudding Recipe

Step 1:

Start by preheating your oven to 325°F (163°C) and place a large baking dish inside. You’ll use this for a water bath later.

Step 2:

In a mixing bowl, combine the canned pumpkin puree, granulated sugar, salt, ground cinnamon, ground nutmeg, and ground cloves. Mix these ingredients until they’re well incorporated.

Step 3:

Next, add the eggs and pure vanilla extract to the pumpkin mixture. Beat everything together until the mixture is smooth.

Step 4:

Pour in the whole milk and heavy cream, stirring until the mixture is well combined and creamy.

Step 5:

To ensure a silky-smooth texture, strain the pudding mixture through a fine-mesh sieve into a separate bowl.

Step 6:

Now, let’s move on to the luscious caramel sauce. In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves. Then, let the mixture simmer without stirring until it turns a rich amber color.

Step 7:

Once your caramel reaches the desired amber hue, remove it from heat and carefully whisk in the heavy cream and unsalted butter. Be cautious, as the mixture may bubble up.

Step 8:

Finish the caramel sauce with a pinch of salt, which balances the sweetness and enhances the flavor.

Step 9:

Place the caramel-coated saucepan inside the preheated oven’s baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the caramel-coated saucepan.

Step 10:

Pour your strained pumpkin pudding mixture into the caramel-coated saucepan.

Step 11:

Bake the pudding in the water bath for approximately 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

Step 12:

Once baked, remove the saucepan from the water bath and allow the pumpkin caramel pudding to cool. Then, refrigerate it for at least 3 hours to allow it to fully set.

Step 13:

When you’re ready to serve, carefully invert the pudding onto a serving platter, letting the caramel sauce flow over the top. Slice and savor the flavors of fall in every spoonful.

Nutritional Value

Serving Size: 1 serving of Pumpkin Caramel Pudding

  • Calories: Approximately 250-350 calories per serving
  • Total Fat: Approximately 5-10 grams
  • Cholesterol: Approximately 20-40 milligrams
  • Total Carbohydrates: Approximately 45-60 grams
  • Sugars: Approximately 30-45 grams

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