Pumpkin Pie Pudding

This pumpkin pie pudding has the same flavor as pumpkin pie but with a thinner, creamier consistency and no crust. It makes a great no-fuss pumpkin dessert for fall and can be layered with your favorite crunchy biscuit or cookies and whipped cream for an extra special treat.

Fall is among us and that means it’s pumpkin season! From pumpkin flavored lattes and treats to pumpkin candles and decorations, you don’t have to look hard to find your pumpkin favorites. Grocery stores started stocking up on cans of 100% pure pumpkin weeks ago in preparation for shoppers ready to make their favorite treats. I bought four cans myself. I wasn’t sure at that time what I’d make, but I knew I’d be making something. When the urge for a pumpkin treat came, I was prepared!

Pumpkin pie is my favorite pie, but it’s not the crust that I drool over. It’s the rich, creamy pumpkin filling. That’s why this pudding is a favorite. It has the same flavor as pumpkin pie, but with a thinner, creamier consistency. The best part is that it’s quick, easy and inexpensive to make.

If you love pumpkin pie, I promise you will love this pumpkin pie pudding. I’m sharing the ingredients you need to create the rich, creamy texture, and the step-by-step instructions on how to prepare it.

 

What Makes This The Best Pumpkin Pie Pudding Recipe?

 

There are lots of ways to make a delicious pumpkin pie pudding. But this recipe is the best! (Well, to me anyway!)

Some recipes use pre-boxed pudding mix, some use heavy cream or evaporated milk, and others use different sweeteners. Many pumpkin recipes also call for pumpkin spice in place of using individual spices.

I personally love when I can whip up something delicious that doesn’t require me to buy something I rarely use. It cuts down on the cost and also doesn’t require a special trip to the store. With the exception of canned pumpkin, this recipe uses ingredients that are commonly found in many kitchens.

Ingredients:

Skim Milk – You can also use 2% or whole milk if you have that on hand. Neither of those will significantly change the taste. If you use a milk substitute like rice, almond, coconut or other plant-based milk, the taste and texture will be different and the amount that you use will need to be adjusted. Depending on which alternative liquid you use, you will also need to increase the corn starch in order for it to set..

Half and Half – to get the rich, creamy flavor! Heavy cream is commonly used but half-and-half works just as good. It’s also lower in calories and fat and not quite as heavy.

100% Pure Canned Pumpkin – This recipe uses one (15-oz) can. Make sure you do not use pumpkin pie mix. You just want 100% pure pumpkin.

Brown Sugar – to make it sweet! If you are looking for a lower calorie, low sugar version you could also use a non-nutritive sweetener like Truvia that measures cup for cup like sugar. Just keep in mind that using a sugar substitute will definitely change the flavor, texture and color.

Corn Starch – to thicken the pudding and help it set. This recipe doesn’t have eggs or flour and only incorporates 1/3 cup of corn starch. That means that it will be a thinner consistency than you may prefer. If you like thick pudding, you’ll want to add another 1-2 tablespoons of corn starch.

Seasonings & Spices – I used a combination of ground cinnamon, nutmeg, allspice and ginger to get the strong spice flavor. Don’t panic if you don’t have one of the spices listed. You can omit one or even two of them and still create a delicious pumpkin pie pudding. Just don’t leave out the cinnamon!

Vanilla Extract & Salt – Both enhance and help balance out the flavor of the other ingredients. 

How To Make Pumpkin Pie Pudding

It only takes about 10 minutes to make this pudding. I recommend measuring all ingredients before starting. You won’t have time to be gathering ingredients while the milk and pumpkin are warming.  You’ll want to keep an eye on them the entire time so it doesn’t burn.

Put the brown sugar, cornstarch, and salt in a large bowl. Stir the ingredients until they are well combined, then set the bowl aside.

Put the pumpkin, milk, half and half, and spices together in a medium sauce pan. Over medium heat on the stovetop, stir then well to combine. Once blended, add the ingredients in the bowl to the warm milk.

Whisk continuously for about 3-4 minutes or until the mixture has thickened. Then, remove the pot from the heat and add the vanilla extract. Stir until it’s completely combined.

Allow the pudding to cool a bit then pour it into one container or evenly distribute it into individual serving dishes.

Lay and gentle press a piece of plastic wrap on the top of the pudding. The plastic wrap will help prevent a film from forming on the pudding.

Next, transfer the pudding to the refrigerator. Allow it to completely cool and set for at least 2 hours. Once ready to serve, add any toppings that you want. I added whipped cream and crumbled Biscoff cookies but crumbled graham crackers or ginger snaps are also good options.The only thing left to do is enjoy this delicious dessert!

How Long Will It Stay Fresh In The Refrigerator?

This homemade pumpkin pudding will be safe and still taste great up to 5 days in the refrigerator. That said, I suggest eating it within 3 days for maximum freshness. Make sure to keep the plastic wrap on the surface of the pudding until you are ready to eat it. I also suggest storing it in an airtight container if you don’t eat it the day you make it. You can do that by putting a lid on the container, or applying a second piece of plastic wrap tightly over the top and sides of each serving dish. You’ll also want to wait until you are ready to serve or eat to add the toppings.

You can also freeze the pudding for up to 2 months. Just be aware that the texture will change slightly. Once you thaw it, stir it well before serving.

How To Make Freezer Treats With Pumpkin Pudding

This homemade pumpkin pudding makes a great frozen treat, too. Pour the pudding mixture into popsicle molds before freezing to make pumpkin pie flavor pudding pops!

If you love pumpkin, you might also like these pumpkin protein balls, my pumpkin pie protein smoothie or this pumpkin spice latte!