My pumpkin pudding recipe is a no-fail, fuss-free way to get your fall flavor fix in under 15 minutes of hands-on time. This pumpkin dessert tastes like pumpkin pie without the work. It follows classic homemade pudding techniques with whole milk for a quick and easy treat.
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Skill Level: Beginner
Flavor Remix: Add a dollop of honey whipped cream or a sprinkle of crushed shortbread cookies for extra flair.
Allergy Watch: Gluten-Free, Nut Free
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There's something about a creamy pudding that feels like instant comfort food. This pumpkin pudding takes that cozy vibe and runs with it-smooth, spiced, and just sweet enough to satisfy without tipping into pie-territory.
One thing I found during my testing is that too much pumpkin spice, while it tasted lovely, had an unpleasant graininess. Unlike pumpkin pie, which has a thick pumpkin custard to suspend the spice, this pudding is too silky for that.
To ensure it still had great flavor, I upped the pumpkin and the vanilla. Plus, I found that the brown sugar brings a warmer flavor with less sweetness than regular sugar. All about keeping the vibes cozy in this kitchen.
Ingredient Notes
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Brown Sugar: Yes, you can use white sugar, but I promise it won't taste quite as good.
- Cornstarch: Tapioca starch can also be used.
- Pumpkin Pie Spice: You can also use just plain cinnamon.
- Pumpkin Puree: Use homemade roasted pumpkin puree or canned pumpkin, but never pumpkin pie filling, which is pre-sweetened and spiced.
- Milk: Whole milk creates the richest result, but 2% can also be used.
- Vanilla Extract: Can be swapped 1:1 with vanilla paste.
Pumpkin Pie Pops
Too hot to stand over the stove? Make these pumpkin popsicles instead!
How to Make Pumpkin Pudding
A step-by-step visual guide for making pumpkin pudding from scratch. You can skip to the recipe for the full written instructions.
Mix the Sugar and Starch
A dry whisk of the sugar and cornstarch breaks up any lumps. An easy way to ensure a creamy texture.
Whisk in the Pumpkin
Add the pumpkin and milk with the dry ingredients. You want the pudding mixture to be well incorporated before placing it over the heat.
Heat Until the Pudding Thickens
Cook over medium heat, no higher or it will burn. Any lower and the pudding won't thicken. It will take at least 5 minutes to bubble and you need to whisk for at least 1 more minute after the bubbling stage.
Add the Butter
Remove from the heat when you whisk in the butter. This will help the pudding from becoming oily.
Chill
You can chill individual servings or in one large bowl.
Recipe Tips
- Don't crank the heat-gentle, steady cooking ensures a smooth pudding without scrambled eggs.
- Measure your pumpkin spice with care. A little goes a long way.
- Pressing plastic wrap directly onto the pudding will prevent an unappetizing skin from developing.
More Easy Fall Desserts
Make Ahead and Storing
Make Ahead: Prepare up to 2 days in advance and keep chilled until ready to serve.
Storing: Store covered in the fridge for up to 4 days.
Freezing: Do not freeze; the texture won't hold up.
📖 Recipe
Creamy Pumpkin Pudding form Scratch
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Ingredients
- ½ cup brown sugar
- 3 tablespoons cornstarch
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 cup pumpkin purée
- 2 cups milk
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan (not over heat), mix the sugar, cornstarch, pumpkin pie spice, and salt. Add the pumpkin purée, milk, and egg yolks and whisk until smooth.½ cup brown sugar, 3 tablespoons cornstarch, 1 ½ teaspoons pumpkin pie spice, ¼ teaspoon kosher salt, 1 cup pumpkin purée, 2 cups milk, 3 egg yolks
- Place the pan over medium heat and cook, whisking constantly, until the pudding thickens and starts to bubble, about 5 to 8 minutes.
- Continue cooking for 1 more minute while whisking. Remove from heat and whisk in the butter and vanilla until fully incorporated.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour into 4 individual cups or a bowl, then press plastic wrap directly onto the surface. Chill for at least 2 hours before serving.
Equipment
- medium saucepan
Angela Wilkins says
So good!