Name: Pumpkin Pudding
Prep time: 15 min
Cook time: 15 min
Total time: 210 min
Ingredients: 1/3 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 large egg yolks; 1 teaspoon pure vanilla extract; 15 ounces canned pumpkin puree; 2 1/2 cups whole milk; Optional toppings: Whipped cream and gingersnap cookies

Creamy pumpkin pudding is a fun twist on classic Thanksgiving dessert flavors! It has all the cozy spices and pumpkin goodness, but in a creamy, single-serving dessert form. It’s also a great make-ahead option so dessert is done before the holiday even begins.

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a bowl of pudding topped with whipped cream and a gingersnap.

Instead of a custardy pumpkin pie filling, you get creamy, spoonable pudding. Instead of crust, there’s a crunchy gingersnap for texture and a little extra spice. Each serving gets a dollop of whipped cream on top for that classic pumpkin pie finish. All in all, it’s a fun twist when you want something a little different for Thanksgiving.

And if homemade pudding is new territory for you, don’t worry – I walk you through all the steps and you might find it’s easier than you think. Honestly, I think it’s easier than pie.

Ingredients

Pumpkin puree: Not to be confused with pumpkin pie filling, so check the label.
Milk: I like to use whole milk so the pudding is rich and creamy, but I’ve also made it with 2% milk.
Ground cinnamon and nutmeg: Or, use the same amount of pumpkin pie spice.
Cornstarch: This thickens the pudding along with the egg yolks.
Egg yolks
Granulated sugar
Vanilla extract
Salt: Just a touch to enhance the flavors in the pudding
Optional: Gingersnaps and whipped cream

How to Make the Pudding

☑️ Whisk

Combine the cornstarch, sugar, and spices in a large sauce pan. In a large mixing bowl, whisk the egg yolks and then whisk in the milk, pumpkin, and vanilla. Whisk until well combined.

Add the pumpkin mixture to the cornstarch and sugar. Do this in a few batches, whisking between each addition. This will ensure there are no lumps in the pudding.

☑️ Cook

Warm the pudding mixture over medium heat. Whisk it often as it warms up. You don’t want it to boil, instead warm it slowly. This will cook the egg yolks slowly so they don’t scramble.

The pudding will start to release steam and thicken as it cooks. Keep whisking and once it’s thick enough, a few large bubbles will barely break on the surface. This will take 15 minutes or so. At this point, take the pan off the heat.

☑️ Strain

Place a fine mesh strainer over a heat-proof bowl. Pour the pudding into the strainer and press it through the mesh using a spatula. Straining the pudding removes any small clumps or cooked egg (even if you diligently whisk, the pudding may not be completely smooth).

☑️ Chill

You can chill the pudding in the bowl or you can chill it in the bowls you plan to serve it in. Whichever you choose, just be sure to cover the pudding with plastic wrap. I like to use enough wrap so it touches the surface of the pudding. This will prevent a skin from forming as it chills.

Chill the pudding for at least a few hours or for up to a day.

☑️ Garnish and Serve

When you’re ready to serve the pudding, top each serving with whipped cream. I like to garnish the whipped cream with a gingersnap. Or you can crush the cookies and sprinkle the crumbs on top. A little sprinkle of cinnamon adds a nice touch, too.

More Thanksgiving Desserts

Pumpkin Pudding

Pumpkin pudding is a fun twist on traditional pumpkin pie. The pudding is served in small bowl and topped with whipped cream and gingersnaps for a little crunch. You can make the pudding ahead so it's easy to assemble and serve when it's time for dessert.

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 15

Chill Time: 3

Total Time: 3 30

Ingredients

1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
15 ounces canned pumpkin puree
2 1/2 cups whole milk
Optional toppings: Whipped cream and gingersnap cookies

Instructions

Whisk 1/3 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon of each spice in a medium saucepan.
In a separate bowl whisk the eggs and then whisk in 2 1/2 cups milk, 1 teaspoon of vanilla, and all of the pumpkin puree.
Slowly add the pumpkin mixture to the sugar and cornstarch while whisking. This will ensure there are no lumps. Whisk until the mixture is smooth.
Turn the burner on to medium heat and cook the pudding mixture until it starts to steam. Don't let the mixture boil, so adjust the heat as needed. After about 15 minutes, the pudding will thicken and large bubbles will barely break on the surface. Once this happens, take the pan off the heat.
Pour the pudding through a fine-mesh sieve into a heat-proof bowl. Use a spatula to press the pudding through the mesh.
Cover the bowl with plastic wrap. Making sure the plastic wrap is touching the surface of the pudding so a skin doesn't develop. Chill the pudding for a few hours or up to a day.
Wait to add the whipped cream and gingersnaps until you're ready to serve the pudding. Divide the pudding among the serving bowls (I use 4 ounce bowls). Top each with a spoonful of whipped cream and a cookie.

Notes

Cooking Tips

Don’t cook the pudding over too high of heat. Medium to medium-low is best. If the heat is too high, the eggs may scramble and the milk will scorch. The mixture should only steam as it cooks. If it starts to simmer or boil, the heat is too high.

Don’t take the pudding off the heat until it’s thickened. It won’t set up further when it’s chilled. You’ll know when it’s ready when you stir and it holds ripples (see the post photos). It will also start to bubble. As soon as a few big bubbles break through to the surface, take it off the heat.

The pudding will need at least 15 to 20 minutes cooking time, maybe longer depending on the pan you use.

Chilling Tips

You can chill the pudding in the bowl you strain it into, or you can spoon the pudding into the serving dishes and cover them with plastic wrap. The pudding will chill faster in the smaller bowls.

It’s better to wait to add the whipped cream until you’re ready to serve the pudding – especially if you’re using whipped topping in a tub. Whipped topping tends to “weep” as it sits, so if you add it too soon it will look like it’s melting. Still tastes fine, but doesn’t look great.

Toppings

The pudding is delicious on its own, but toppings make it even better. I like to use small gingersnap cookies (Stauffer’s Snaps are my favorite brand) if I want to serve them as you see in the post photos.

You can also crush the cookies and sprinkle the crumbles over the top of the whipped cream and pudding. I like the kicky spice in gingersnaps, but crushed graham crackers are also good.

You can also make parfaits by layering the pudding, whipped cream, and crushed cookies.

The pudding (without the toppings) will keep in the refrigerator for two days.

The nutrition estimate does not include the cookies or whipped cream.

Nutrition Estimate

Course: Desserts

Cuisine: American

Keyword: pumpkin pudding

More Pudding Recipes

If you’re looking for a change, I hope you try pumpkin pudding this year!

Happy cooking,

This pumpkin pudding post was updated from the archives. It was first published in November 2016.

a bowl of pudding with others in the background.

2 Comments

Kerry says:

November 23, 2016 at 10:13 am

MISSION ACCOMPLISHED!! I added the milk very slowly and made sure the sugar mixture got completely stirred in to the first few pours of the milk mixture, so that there were no clumps at the bottom of the pot. Then I also broke up the yolks before putting in the pot. It got nice and thick and creamy and looks great in the mason jars. THANK YOU!!!

1. April says:
  
  November 23, 2016 at 10:30 am
  
  Yay!! Thanks so much for letting me know – I hope you have a great Thanksgiving 🙂