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Pumpkin Pudding

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Pumpkin Pudding is a smooth, creamy dessert full of fall spices and pumpkin flavor, perfect for when you crave pumpkin pie without the crust. It’s easy to make and elegant to serve.

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)

Instructions

  1. In a medium saucepan, whisk together milk, cornstarch, egg yolks, and brown sugar until smooth.
  2. Stir in pumpkin puree, cinnamon, ginger, nutmeg, and salt.
  3. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
  4. Remove from heat and stir in vanilla extract.
  5. Pour the pudding into individual serving bowls or ramekins. Cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  6. Chill in the refrigerator for at least 2 hours until fully set.
  7. Serve chilled, topped with whipped cream and crushed gingersnaps or nuts if desired.

Notes

  • Use only pure pumpkin puree, not pumpkin pie filling.
  • Whisk constantly while cooking to prevent lumps.
  • Coconut milk can be used for a dairy-free version.
  • Add a splash of maple syrup for a richer flavor.
  • Layer with crushed cookies for a parfait-style dessert.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-pudding/