Creamy, cozy, and full of warm spice, this Homemade Pumpkin Pudding is pure pumpkin pie comfort in pudding form. Unlike other recipes that have you juggling multiple steps or carefully tempering eggs, this one keeps it simple — just whisk everything together, simmer until thick, and chill.
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Every October, when friends start requesting I make my pumpkin trifle, I always end up back at the drawing board with the pumpkin pudding layer. Each year, I tweak something—one time the amount of pumpkin or pumpkin spice, another time testing out egg yolks versus whole eggs, and another playing around with sugar ratios or how I combine the ingredients—constantly adjusting to find my perfect pudding.
So this fall, when I finally decided it was time to share my Pumpkin Trifle, I knew I had to perfect the pudding for it, too. After all, it’s a crucial layer! After sitting down and taking note of past years’ tests, I landed on the recipe: a creamy, custardy spiced pumpkin pudding that’s rich, smooth, and bursting with warm pumpkin pie spice.
Best of all, it’s incredibly simple—no tempering eggs, no straining out chunks, and no special equipment. You just whisk everything together, simmer until it thickens, and chill. The result? A silky pudding that’s as comforting as pumpkin pie, but so much easier.
Hankering for more easy pumpkin recipes? Check out my Crustless Pumpkin Pie, Pumpkin Baked Oatmeal, Pumpkin Banana Bread, and Peanut Butter Pumpkin Dog Treats.
Why You'll Love this Recipe for Pumpkin Pudding
This easy dessert recipe has me absolutely smitten! Here's a few reason why:
- No tempering or tricky steps — Some pudding recipes make you juggle multiple bowls and carefully temper eggs—but not this one. Just whisk everything together in one pan, simmer, and chill.
- Creamy, cozy texture — Each spoonful is rich and custardy with a light, silky texture that’s pure fall comfort.
- Full of real pumpkin — One full can of pumpkin puree gives this pudding its gorgeous color and deep, earthy sweetness.
- Naturally gluten-free — Thickened with cornstarch instead of flour, it’s a great gluten-free dessert option.
- Pumpkin pie flavor, no crust needed — It’s all the flavor of pumpkin pie—warm spices, creamy pumpkin, and that hint of vanilla—but without the baking or pie crust.
- No mystery ingredients — Made from simple pantry staples—no artificial flavors, thickeners, or stabilizers—just real, wholesome ingredients you can feel good about.
Ingredients and Substitutions
Milk — Whole or 2% milk creates the best creamy, custard-like texture. For a dairy-free version, use soy milk or coconut milk for a rich, subtly nutty flavor.
Pumpkin Puree — Use pure pumpkin puree (not pumpkin pie filling), whether canned or homemade. It gives the pudding its gorgeous color and deep pumpkin flavor.
Pumpkin Pie Spice and Salt — The warm spice blend of cinnamon, ginger, nutmeg, and cloves gives the pudding its signature fall flavor, while a small pinch of salt balances the sweetness and makes the spices pop. For the best, fresh flavor, make your own pumpkin pie spice blend (it's super easy!), though store-bought works just fine.
Sugars — A mix of light brown sugar and granulated sugar adds the perfect balance of deep molasses notes and smooth sweetness without overpowering the pumpkin. Pack the brown sugar firmly to measure.
Cornstarch — The thickener that gives the pudding its silky texture without needing flour or gelatin.
Egg Yolks — Create a rich, custardy base and help naturally thicken the pudding.
Vanilla Extract — Adds warmth and rounds out the pumpkin and spice flavors. For the best results, use pure vanilla extract.
Butter — Whisked in at the end for a glossy finish and smooth, velvety texture. I prefer salted butter when I have it, but unsalted is also great.
Whipped Cream — A soft dollop on top makes the perfect creamy contrast to the cool pudding.
How to Make Homemade Pumpkin Pudding
This easy pumpkin pudding comes together in one pan with just a whisk and a little patience. No tempering, no oven, no fuss—just smooth, creamy pumpkin goodness.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Add the milk, pumpkin puree, pumpkin pie spice, salt, cornstarch, light brown sugar, sugar, and egg yolks to a large saucepan.
Step 2: Whisk well until smooth and combined.
Step 3: Heat the pumpkin mixture over medium heat and cook for about 10-12 minutes, whisking regularly, especially as it starts to thicken, until it bubbles and is thick and smooth.
Step 4: Turn off the heat. Whisk in the vanilla extract and butter until smooth.
Step 5: Transfer the pudding to a heat-safe bowl or individual serving bowls. If desired, cover with plastic wrap to prevent a skin from forming. Place the bowls in the fridge for 2-4 hours until cool and set.
Step 6: Enjoy cool with whipped cream to garnish!
Recipe Variations
Make this spiced pumpkin pudding your own with one of these simple, delicious twists!
- Coconut Cream Pudding — Use coconut milk instead of dairy milk for a rich, dairy-free version with a light tropical note. Top with whipped coconut cream to match.
- Butternut Squash — Substitute an equal amount of roasted butternut squash purée for the pumpkin. It gives the pudding a mellow sweetness and buttery flavor that’s just as comforting.
- Nutty Crunch — Sprinkle chopped toasted pecans, walnuts, or even granola over each serving for a bit of texture and crunch.
- Extra Spiced Pudding — Love spice? Add an extra pinch of cinnamon or ginger for even more warm flavor in every bite.
- Lighter — Use 1% or 2% milk and a monkfruit or stevia sweetener instead of granulated sugar (keeping the brown sugar for balance and depth) for a lighter version that's still creamy and satisfying.
- Dairy-Free — Use soy milk or coconut milk in place of milk and vegan butter instead of salted butter for a creamy, rich, plant-based option.
Chelsea's Recipe Pro-Tips
- Whisk often while cooking — Regular whisking helps the pudding cook evenly and prevents any lumps from forming as it thickens. It’s the key to that smooth, custardy texture.
- Check for the perfect thickness — The pudding is ready when it bubbles gently and coats the back of a spoon. If you run your finger across the spoon and the line holds, you’re good to go!
- Cover to prevent a skin — If you prefer your pudding silky on top, press plastic wrap directly against the surface before chilling. Otherwise, leave it uncovered for a soft “pudding skin” (some of us love it!).
- Chill fully before serving — The pudding continues to thicken as it cools, so give it plenty of fridge time for the best spoonable texture.
- Individual cups cool faster — Pouring the pudding into small ramekins or jars helps it chill and set more quickly—perfect if you’re short on time or eager for dessert after dinner.
- Storage directions — Store the pudding covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing it.
Serving Suggestions
This pumpkin pudding dessert is delicious straight from the fridge with a dollop of whipped cream and a sprinkle of cinnamon, but it also does well with a little dressing up!
- Thanksgiving Dessert — Serve it in individual glasses with a swirl of whipped cream and crushed pecans or gingersnaps on top for an elegant holiday dessert.
- Recommended Pairings — Pair it with a mug of Homemade Chai Latte, a slice of Pumpkin Bread, or Biscoff cookies to dip for the ultimate autumn treat.
FAQs
More info.It’s best not to. Freezing changes the texture, making it watery once thawed. For the creamiest results, enjoy it freshly chilled from the refrigerator.More info.
Absolutely! In fact, it’s even better after a few hours in the fridge. Make it up to two days in advance and store it covered until you’re ready to serve.
Swap the milk for soy or coconut milk and use plant-based butter. The result is still creamy and full of warm pumpkin spice flavor.
Save this Recipe for Later on Pinterest
More Pumpkin Spice Recipes
- Pumpkin Blondies
- Pumpkin Pie without Evaporated Milk
- Pumpkin Breakfast Cookies
- Banana Pumpkin Muffins
- Pumpkin Protein Pancakes
- Pumpkin Protein Balls
If you liked and made this Pumpkin Pudding Dessert, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Spiced Pumpkin Pudding
Ingredients
- 3 cups milk whole or 2%
- 1 15-oz can pumpkin puree, not pumpkin pie mix
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup cornstarch
- ½ cup packed light brown sugar
- ½ cup sugar
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 tablespoons butter either salted or unsalted
- Whipped cream to serve
Instructions
- Add the milk, pumpkin puree, pumpkin pie spice, salt, cornstarch, light brown sugar, sugar, and egg yolks to a large saucepan. Whisk well until smooth and combined.
- Heat the pumpkin mixture over medium heat and cook for about 10-12 minutes, whisking regularly, especially as it starts to thicken, until it bubbles and is thick and smooth.
- Turn off the heat. Whisk in the vanilla extract and butter until smooth.
- Transfer the pudding to a heat-safe bowl or individual serving bowls. If desired, cover with plastic wrap to prevent a skin from forming. Place the bowls in the fridge for 2-4 hours until cool and set.
- Enjoy cool with whipped cream to garnish!
Notes
- Whisk often while cooking — Regular whisking helps the pudding cook evenly and prevents any lumps from forming as it thickens. It’s the key to that smooth, custardy texture.
- Check for the perfect thickness — The pudding is ready when it bubbles gently and coats the back of a spoon. If you run your finger across the spoon and the line holds, you’re good to go!
- Cover to prevent a skin — If you prefer your pudding silky on top, press plastic wrap directly against the surface before chilling. Otherwise, leave it uncovered for a soft “pudding skin” (some of us love it!).
- Chill fully before serving — The pudding continues to thicken as it cools, so give it plenty of fridge time for the best spoonable texture.
- Individual cups cool faster — Pouring the pudding into small ramekins or jars helps it chill and set more quickly—perfect if you’re short on time or eager for dessert after dinner.
- Storage directions — Store the pudding covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing it.
