Enjoy homemade Pumpkin Pudding for a rich and luscious delight. It has all the flavors of pumpkin pie in a creamy pudding dessert.
I absolutely love to make homemade pudding recipes. This new recipe for Pumpkin Pudding is one of my favorite Pumpkin Dessert Recipes to enjoy year-round. I have been making it since the kids were toddlers so over 10 years!
It’s very simple to make pudding and I also make Orange Pudding and Oreo Pudding. The rich flavor is so delicious in homemade pudding.
Table of contents
Why We Love This Recipe
- Pantry Ingredients – Most of the ingredients for this recipe call for simple pantry staples.
- Rich and Creamy – You will love the taste and texture.
- Ready without much work – Homemade pudding is not difficult at all to make.
Ingredients
- Milk. I prefer the richness of whole milk.
- Heavy Cream. Don’t substitute for regular milk. Heavy Cream helps to give the pudding the perfect texture.
- Pumpkin purée. This is just the plain pumpkin and not the pie filling with spices.
- Cornstarch – Helps to thicken the pudding.
- Eggs – Use large eggs.
- Butter – Always use real butter.
- Vanilla Extract – Pure vanilla extract is recommended for the best flavor.
Scroll to the bottom of the page and get the complete list.
Step By Step Instructions
Step 1. Use a saucepan and combine together milk, heavy cream, pumpkin puree and pumpkin pie spice. Then heat on medium-low heat until the mixture comes to a low boil.
Step 2. You will need a separate bowl. Whisk together the sugar, cornstarch and salt. Stir in the remaining milk and cream.
Step 3. Stir to make sure the cornstarch is mixed together really well and not lumpy.
Step 4. Gradually combine the mixture. Add approximately half of the hot pumpkin mixture into the sugar mixture. Then whisk it constantly until combined and smooth.
Step 5. Once combined, gradually stir the sugar mixture back into the saucepan. Continue to whisk it until the mixture is heated and starts to bubble slightly. Let the mixture cook for 4-5 minutes until it thickens. Then remove the pan from heat and add the vanilla extract and butter. Stir until combined and the butter is melted.
Step 6. Let the mixture cool to room temperature. Then pour it into a separate bowl. Cover the top of the pudding with plastic wrap. Refrigerate for 4-6 hours until the pudding has chilled and thickened completely. Add whipped cream and enjoy.
Storage
Refrigerate the leftovers in an airtight container for up to 5 days. I like to place a layer of plastic wrap directly on the pudding when storing. This helps to prevent the layer of film on the pudding.
Toppings
- Homemade Whipped Cream Recipe
- Pumpkin Spice – Sprinkle on top of the whipped cream.
- Crushed Cookies – Gingersnaps or Graham Crackers taste great.
Expert Tips
- Use Pumpkin Puree. Make sure that you use pumpkin puree and not pumpkin pie filling. You don’t want all the added spices.
- Stir constantly. The mixture needs to be stirred constantly while cooking so it does not burn.
- Dairy Free version. The texture will be different, but you can use plant-based milk and ghee instead of butter.
- Whisk until smooth. When combining the hot pumpkin mixture with the sugar mixture, stir until smooth. There should not be any lumps.
- Chill for at least 4 hours. The pudding needs time to properly set before serving.
Try These Easy Pudding Recipes
More Easy Pumpkin Desserts
Do yourself a favor and make this rich Pumpkin Pudding recipe. As soon as you do, please leave a comment. I can’t wait to hear what you think!
Pumpkin Pudding
Ingredients
- 1 cup Milk divided
- 1 cup Heavy Cream divided
- 15 oz. pumpkin purée
- 2 teaspoons Pumpkin Pie Spice
- 1/2 cup granulated sugar
- 3 Tablespoons Cornstarch
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2 Tablespoons Butter
- 1 teaspoons Vanilla Extract
Instructions
- Stir together ½ cup milk, ½ cup heavy cream, pumpkin puree and pumpkin pie spice. Heat on medium-low heat, stirring occasionally, until the mixture comes to a low boil.
- In a separate bowl, whisk together sugar, cornstarch and salt. Stir in the remaining milk and cream and make sure that the cornstarch is well incorporated and not lumpy.
- Add in the eggs and whisk until smooth.
- Use a ladle to transfer approximately half of the hot pumpkin mixture into the sugar mixture, whisking it constantly until combined and smooth.
- Then gradually stir the sugar mixture back into the saucepan, whisking it continuously, until the mixture is heated through and starts to bubble slightly. Continue to cook, stir constantly, for 4-5 minutes, until the mixture thickens.
- Remove the pan from heat and stir in the vanilla extract and butter. Stir until combined and the butter is melted.
- Allow the mixture to cool to room temperature and then pour it into a separate bowl.
- Cover the top of the pudding tightly with plastic wrap and refrigerate for 4-6 hours until the pudding has chilled and thickened completely.
- Then the pudding is ready to serve with your favorite toppings and enjoy!
Really easy to make homemade pudding and love the pumpkin flavor.
Hi Carrie can I use a different thickner instesd of corn starch?
Yes, you can use Xanthum gum, arrowroot or flour instead to thicken the pudding.