Easy and creamy Pumpkin Pudding that’s perfect for fall desserts and holiday treats. Rich, spiced, and ready in minutes.
This Pumpkin Pudding is rich, creamy, and bursting with warm fall spices, making it an easy and comforting dessert. It’s perfect for satisfying a sweet tooth without spending hours in the kitchen.
Made with simple ingredients, this pudding can be enjoyed on its own, layered in parfaits, or served with whipped cream for an extra special treat. It’s a versatile dessert that’s perfect for fall gatherings or a cozy night in.
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! If you love pumpkin, also try Eagle Brand Pumpkin Pie.
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.
We also love Easy Banana Pudding Recipe for a layered dessert.
Table of contents
Why We Love This Recipe
- Comforting Flavor: Warm pumpkin and cozy spices make each bite feel like fall in a bowl.
- Easy to Make: Simple ingredients and quick prep make it perfect for busy days.
- Versatile Dessert: Enjoy it on its own, layered in parfaits, or topped with whipped cream.
- Family-Friendly: Loved by kids and adults alike, making it a crowd-pleaser.
- Seasonal Favorite: Brings the flavors of autumn to any meal or gathering.
Ingredients
- Milk: Whole milk adds richness and a creamy base to the pudding.
- Heavy Cream: Provides the perfect texture and cannot be substituted with regular milk.
- Pumpkin Purée: Use plain pumpkin, not pumpkin pie filling, for authentic flavor.
- Cornstarch: Thickens the pudding for a smooth, luscious consistency.
- Eggs: Large eggs help set the pudding and add richness.
- Butter: Real butter enhances flavor and creaminess.
- Vanilla Extract: Pure vanilla extract gives the best depth of 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
Use an airtight container to keep the pudding fresh in the refrigerator up to 4–5 days. This pudding is not recommended for freezing as it can change the pudding’s texture.
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: Always use plain pumpkin puree, not pumpkin pie filling, to control the spices and sweetness in your pudding.
- Stir constantly while cooking: Keep the mixture moving to prevent it from sticking to the pan or burning.
- Dairy-free option: Substitute plant-based milk and ghee for a dairy-free version; the texture will be slightly different but still delicious.
- Whisk until smooth: When combining the hot pumpkin mixture with the sugar and eggs, whisk thoroughly to remove any lumps for a creamy pudding.
- Chill before serving: Allow the pudding to set in the refrigerator for at least 4 hours to achieve the perfect consistency.
- Taste and adjust: Before chilling, taste the pudding and adjust spices or sweetness as needed.
- Serve chilled: Always serve cold for the best flavor and texture.
Try These Easy Pudding Recipes
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
See how we calculate recipe costs.
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.