# Components:
→ Pumpkin Mixture
01 - 1 3/4 cups canned pumpkin puree
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 1/2 cups whole milk
06 - 1/2 cup heavy cream
07 - 2 teaspoons vanilla extract
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground cloves
12 - 1/4 teaspoon salt
→ Chocolate
13 - 2/3 cup semi-sweet chocolate chips
→ Optional Garnish
14 - Whipped cream, for serving
15 - Extra chocolate chips or grated chocolate
# Method:
01 - Preheat oven to 350°F. Lightly grease six 6-ounce ramekins or a medium baking dish.
02 - In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
03 - Gradually whisk in whole milk, heavy cream, and vanilla extract.
04 - Add cinnamon, ginger, nutmeg, cloves, and salt; whisk thoroughly to combine.
05 - Fold in the semi-sweet chocolate chips.
06 - Pour mixture evenly into the prepared ramekins or baking dish. Place ramekins in a large baking pan and add hot water to the pan, reaching halfway up the sides for gentle baking.
07 - Bake for 20 to 25 minutes, until puddings are set at the edges but slightly wobbly in the center.
08 - Remove from oven and allow to cool for 10 minutes. Serve warm or chilled, garnished with whipped cream and additional chocolate chips if desired.
