Description
A comforting and creamy dessert infused with pumpkin and spices, perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- Optional: whipped cream or ice cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish with butter or non-stick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk together until smooth.
- Add the eggs one at a time, whisking well after each addition until fully combined.
- Pour in the whole milk, heavy cream, and vanilla extract. Stir until smooth.
- Sprinkle the spices and salt over the mixture. Whisk thoroughly to combine.
- Slowly pour the melted butter into the mixture and stir until fully incorporated.
- Pour the batter into the prepared baking dish, smoothing the top.
- Bake for 45-50 minutes, or until set and a knife comes out clean.
- Remove from the oven and let cool slightly before serving.
- Serve warm or at room temperature with whipped cream or ice cream, if desired.
Notes
Make sure ingredients are at room temperature for a smoother batter. You can freeze leftovers for up to three months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg