Spiced Pumpkin Pudding
This silky Spiced Pumpkin Pudding is everything you love about pumpkin pie—minus the crust and the hassle! Made on the stovetop with real pumpkin, warm spices, and no tempering needed, it’s a quick, comforting dessert you’ll crave all season long.
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
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.
Nutrition
Calories: 231kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 88mgSodium: 148mgPotassium: 274mgFiber: 2gSugar: 32gVitamin A: 9101IUVitamin C: 3mgCalcium: 147mgIron: 1mg
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