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