Name: Pumpkin Pudding
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling); 2 cups whole milk or half-and-half; 1/2 cup brown sugar; 3 tbsp cornstarch; 2 egg yolks; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp salt; Whipped cream and crushed gingersnaps (optional, for topping)

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Pumpkin Pudding is a creamy, spiced dessert that captures all the cozy flavors of fall in a smooth, spoonable treat. It’s simple to make, comforting to eat, and perfect when I want the taste of pumpkin pie without the hassle of crust.

Why I Love This Recipe

I love how this pudding comes together with just a few ingredients and a quick stir on the stovetop. It’s rich, warmly spiced, and just sweet enough. I often make it ahead of time and chill it for a dessert that’s both nostalgic and elegant. Whether I top it with whipped cream, crushed cookies, or a drizzle of caramel, it always feels special. Pumpkin Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
Whole milk or half-and-half
Brown sugar
Cornstarch
Egg yolks
Vanilla extract
Ground cinnamon
Ground ginger
Nutmeg
Salt
Whipped cream and crushed gingersnaps (optional, for topping)

Directions

I whisk together the milk, cornstarch, egg yolks, and sugar in a saucepan until smooth.
I stir in the pumpkin, spices, and salt, then cook over medium heat, whisking constantly.
Once it thickens and starts to bubble, I remove it from the heat and stir in the vanilla.
I pour the pudding into small bowls or ramekins and cover with plastic wrap to prevent a skin from forming.
I chill it in the fridge for at least 2 hours until fully set.
I serve it with whipped cream and crushed cookies or nuts if I want to dress it up.

Servings and timing

This recipe makes about 4 servings and takes 15 minutes to prepare, plus at least 2 hours to chill.

Variations

I sometimes use coconut milk for a dairy-free version with a subtle tropical twist.
A splash of maple syrup in place of some sugar adds deeper sweetness.
I’ve layered it with crushed graham crackers for a parfait-style dessert.
For an extra-decadent version, I top it with caramel sauce or a sprinkle of toasted pecans.

Storage/Reheating

I store the pudding in the refrigerator, covered, for up to 4 days. It’s best served cold. I don’t recommend freezing it, as the texture can change. If it thickens too much in the fridge, I give it a quick stir before serving. Pumpkin Pudding

FAQs

Can I use canned pumpkin pie filling?

No, I stick with pure pumpkin puree. Pumpkin pie filling has added sugar and spices that would throw off the balance of the recipe.

Can I make this pudding without eggs?

Yes. I’ve made an egg-free version by increasing the cornstarch slightly and using just milk, pumpkin, and sugar. It still thickens nicely.

Why is my pudding lumpy?

It’s important to whisk constantly while cooking and to strain the pudding if needed before chilling. I also make sure not to overheat it, which can cause curdling.

Can I serve this warm?

Yes, though I usually prefer it chilled. If I want it warm, I let it cool slightly before serving without chilling.

What toppings go well with pumpkin pudding?

I like whipped cream, crushed gingersnaps, chopped pecans, or even a dash of cinnamon or nutmeg on top.

Conclusion

Pumpkin Pudding is one of my favorite fall desserts—smooth, creamy, and packed with spice. It’s easy enough for a weeknight treat but elegant enough for a dinner party. Whether I eat it on its own or dress it up with toppings, it always brings a little extra warmth to the season.