Mini Pumpkin Puddings – A Quick and Cozy Fall Recipe
Mini pumpkin puddings – a quick and comforting treat for cozy fall days!
Mini Pumpkin Puddings
Course: DessertCuisine: EuropeanDifficulty: Easy4
servings10
minutes25
minutes270
kcal35
minutesThere are moments when you just stop the daily routine and decide to do something only for yourself. And, let’s be honest, most of the time the choice is simple: food.
Sure, it’s nothing new — but it becomes special when you cook with joy, just for your own soul.
Tell me, dear reader… haven’t you ever had those moments (or maybe you still do) when all you want is to wrap yourself in a warm blanket — or, as the new generation would say, a cozy throw — grab a spoon, and let yourself be carried away by the aroma rising from a bowl made with a little extra love love?
So, what am I suggesting today? Something simple, quick, and comforting.
A dessert that lets you sneak off to bed right after, something in individual portions so you can easily justify it with, “It was just a small one!”
Something delicate, yet full of flavor.
Mini Pumpkin Puddings — yes, the stars of the evening — are exactly the kind of recipe that makes you smile. With the scent of roasted pumpkin and cinnamon, they clearly announce the arrival of the season for warm, simple desserts.
For the sake of good blogging, I’ll say they go perfectly with a cup of tea or a fragrant coffee.
But, just between us, they’re divine with a nice glass of wine. Shh… let’s keep that secret, okay? Enjoy!
Alright, enough talking. What do you say — shall we start baking?
You can also find this recipe on Chef Adrian Hădean’s blog, along with many others I helped create during my internship there.
Ingredients
250 g pumpkin purée (freshly roasted or canned, unsweetened)
2 large eggs
50 g brown sugar
150 ml heavy cream
50 ml milk
1 packet vanilla sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg (optional)
30 g flour (or cornstarch for a smoother texture)
A pinch of salt
Butter and brown sugar (or a little cinnamon) for greasing the ramekins
Preparation method
- Note:
If you enjoy those cozy seasonal spice flavors, feel free to add ½ teaspoon of ground ginger or star anise. They’re optional, but highly recommended — they bring a lovely warmth and depth of flavor to the puddings.
- I’ve already mentioned that this recipe is quick and easy, so I started by preheating the oven to 180°C (350°F) and preparing my ramekins.
I greased them with a bit of soft butter and coated the insides with brown sugar. You can also use cinnamon instead, but as the puddings bake, the sugar melts into a thin caramel-like layer — just like crème brûlée — and I absolutely love that effect. - In a bowl, I whisked together the two eggs, brown sugar, and vanilla sugar until the sugar was completely dissolved and the mixture turned light and slightly airy.
- The next step was to make things easier later on, when filling the ramekins. So, I poured the egg and sugar mixture into a blender and added the remaining ingredients: pumpkin purée, spices, salt, heavy cream, milk, and cornstarch (I opted for cornstarch for a smoother texture).
I blended everything until the mixture was silky and perfectly smooth — creamy, fragrant, and just right. - I poured the mixture into the ramekins, filling them about ¾ of the way up to give the puddings room to rise slightly while baking.
If you prefer a creamier texture, like I do, you can place the ramekins in a baking dish and pour hot water halfway up the sides — a simple water bath, but incredibly effective.
Bake for 25–30 minutes, until the puddings are set around the edges but still slightly soft in the center.
Just the way a cozy dessert should be — silky, comforting, and full of flavor. - After taking them out of the oven, I let the puddings cool for a few minutes, then topped each one with a little whipped cream and a sprinkle of cinnamon.
I served them straight from the ramekins, with a spoon, in bed under a blanket, while watching a good movie.
Exactly how a day in autumn… or winter… or really, any day you choose, should end. - Storage:
If, by some miracle, you have any puddings left (though they usually disappear quickly), you can store them in the fridge, covered, for up to 3 days. They keep very well and maintain their silky texture.
To serve, you can gently reheat them in the microwave or in the oven at a low temperature (150°C / 300°F) — just enough to make them warm and fragrant again.
And yes, they’re just as delicious cold, especially in the morning alongside a cup of coffee. - I hope you enjoy these mini pumpkin puddings as much as I did. Simple, warm, and full of true autumn flavor.
So… roast that pumpkin, grab your spoons, and let the cozy scents of fall fill your home.
Savor every spoonful — it’s all you need on a lazy, cozy day. Warm hugs from me to you, with love, Ely
