Name: Old Fashioned Pumpkin Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 cup canned pumpkin purée; 2 cups whole milk; 1/4 cup brown sugar; 1/4 cup granulated sugar; 1/4 cup cornstarch; 2 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 1/4 tsp salt; 1 tsp vanilla extract; Whipped cream (optional, for serving)

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Old Fashioned Pumpkin Pudding is a creamy, spiced dessert that brings the cozy flavors of fall to the table. It’s smooth, rich, and comforting, with warm spices and a deep pumpkin flavor that feels nostalgic and satisfying. This recipe is a wonderful alternative to pumpkin pie and comes together easily with pantry staples.

Why You’ll Love This Recipe

I love this pudding because it captures everything I enjoy about pumpkin season—without the fuss of pie crust. It’s simple to make, naturally gluten-free, and can be served warm or chilled. Whether I’m preparing it for a weeknight treat or serving it at a holiday table, it’s always a hit. Plus, the aroma while it cooks is absolutely irresistible. Old Fashioned Pumpkin Pudding

Ingredients

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

Canned pumpkin purée
Whole milk
Brown sugar
Granulated sugar
Cornstarch
Eggs
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Vanilla extract
Whipped cream (optional, for serving)

Directions

I start by combining the brown sugar, granulated sugar, cornstarch, salt, and all the spices in a medium saucepan.
I stir in the pumpkin purée and milk, whisking until smooth.
In a separate bowl, I beat the eggs and then temper them by slowly adding a bit of the warm pumpkin mixture while whisking constantly.
I then pour the tempered eggs back into the saucepan and cook the pudding over medium heat.
I stir constantly until the mixture thickens—this usually takes about 10–12 minutes.
Once thickened, I remove it from the heat and stir in the vanilla extract.
I pour the pudding into individual serving dishes or a large bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool.
I refrigerate it until fully chilled, then top with whipped cream before serving if desired.

Servings and timing

This recipe makes about 4 to 6 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Chill time: 2 hours
Total time: Around 2 hours 25 minutes

Variations

I sometimes use coconut milk instead of whole milk for a dairy-free version.
To boost the spice level, I add a dash more cinnamon or even a pinch of allspice.
For a lighter version, I swap half of the sugar with maple syrup and reduce the milk slightly.
I like to serve it with crushed ginger snaps on top for a bit of crunch.
If I want a firmer pudding, I increase the cornstarch by an extra teaspoon.

storage/reheating

I store the pumpkin pudding in the fridge in an airtight container or covered with plastic wrap. It keeps well for up to 4 days. I don’t usually reheat it, as it’s meant to be served chilled or at room temperature. If I want to warm it slightly, I microwave it in short bursts, stirring between each one. Old Fashioned Pumpkin Pudding

FAQs

How do I prevent the pudding from forming a skin?

I always press plastic wrap directly onto the surface of the pudding while it cools. This keeps a skin from forming on top.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used fresh puréed pumpkin before, but I make sure it’s very smooth and thick (not watery). I also strain it if needed.

Is this recipe gluten-free?

Yes, this pudding is naturally gluten-free since it uses cornstarch as the thickener instead of flour.

Can I make this ahead of time?

Absolutely. I often make it a day in advance—it actually tastes even better after the flavors meld overnight.

Can I freeze pumpkin pudding?

I don’t recommend freezing it, as the texture changes after thawing. It’s best enjoyed fresh within a few days of making it.

Conclusion

Old Fashioned Pumpkin Pudding is one of my go-to desserts when I want something simple, seasonal, and deeply satisfying. It’s rich, spiced just right, and incredibly easy to whip up. Whether served after a hearty fall dinner or at a festive holiday gathering, it’s a comforting dish I find myself craving again and again.

Old Fashioned Pumpkin Pudding

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Old Fashioned Pumpkin Pudding is a smooth, creamy dessert packed with warm fall spices and deep pumpkin flavor. A cozy alternative to pumpkin pie, it’s easy to make and naturally gluten-free.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Yield: 4 to 6 servings
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

1 cup canned pumpkin purée
2 cups whole milk
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
Whipped cream (optional, for serving)

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Instructions

In a medium saucepan, whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves.
Stir in the pumpkin purée and milk until smooth.
In a separate bowl, beat the eggs. Slowly whisk in a bit of the warm pumpkin mixture to temper the eggs.
Pour the tempered eggs back into the saucepan and cook over medium heat, stirring constantly.
Continue stirring for about 10–12 minutes, until the mixture thickens.
Remove from heat and stir in the vanilla extract.
Pour into serving dishes, cover with plastic wrap pressed directly on the surface, and let cool.
Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream if desired.