Homemade Pumpkin Pudding
on Sep 21, 2015, Updated Oct 21, 2020
It’s fall and this Homemade Pumpkin Pudding will make for a perfect dessert. Pudding is great all by itself, with a dollop of whipped cream, or even additions to desserts. It’s difficult to find boxed pumpkin pudding and this homemade recipe is so much better than store bought.
Homemade Pumpkin Pudding
When I was growing up, we quite often had pudding for after dinner dessert. Pudding is inexpensive and also light and not overly filling. I will quite often make a few batches of our Homemade Chocolate Pudding for our desserts and even for school lunches. Homemade pudding does not take much effort and always comes out so creamy. YUM!
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Since it is fall and it’s time for all the fun pumpkin inspired desserts, I decided to make some homemade pumpkin pudding to include in a few of my recipes. I decided to make a small batch to see if all the flavors and consistency were going to work in my other desserts. The pumpkin pudding was so delicious that I decided to serve it up for evening dessert last night. The hubby and I thought it was perfect. He thinks it is a great replacement for pumpkin pie when there is no time to bake. I am going to make a few additional batches to use in my recipes because I know it will add such great pumpkin flavor.
I keep my pantry stocked with pumpkin during the fall months. I know we will always be making something pumpkin, ha ha. You will find that you most likely have all the other ingredients needed for this recipe right in your kitchen cabinets. The recipe comes together quite quickly and you get a nice arm workout from whisking, lol.
INGREDIENTS
2 tbsp Cornstarch
6 tbsp Sugar
1 3/4 cup Milk
1 Egg
1/2 cup Pumpkin Puree
1 tsp Vanilla
1/2 tsp Cinnamon
dash Salt
dash Nutmeg
DIRECTIONS
Whisk together egg and milk in a bowl. Set aside.
Whisk together sugar and cornstarch in a medium pan over medium heat.
Slowly add milk egg mixture to pan, stirring constantly.
Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat.
Combine remaining ingredients in a bowl and mix well.
Gradually add pumpkin mixture to pan, whisking constantly until blended.
Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
Remove from heat, transfer to serving dishes and refrigerate to chill.
Serve with a dollop of whipped cream or whipped topping.
Do you have a favorite recipe that calls for pudding? If so, consider putting a pumpkin twist on your recipe with this pumpkin pudding.
Homemade Pumpkin Pudding
Ingredients
- 2 tbsp Cornstarch
- 6 tbsp Sugar
- 1 3/4 cup Milk
- 1 Egg
- 1/2 cup Pumpkin Puree
- 1 tsp Vanilla
- 1/2 tsp Cinnamon
- dash Salt
- dash Nutmeg
Instructions
- Whisk together egg and milk in a bowl. Set aside.
- Whisk together sugar and cornstarch in a medium pan over medium heat.
- Slowly add milk egg mixture to pan, stirring constantly.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat.
- Combine remaining ingredients in a bowl and mix well.
- Gradually add pumpkin mixture to pan, whisking constantly until blended.
- Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
- Remove from heat, transfer to serving dishes and refrigerate to chill.
- Serve with a dollop of whipped cream or whipped topping.
Looking for other pumpkin recipe ideas? Be sure to see these other recipes that I have shared…
Your pumpkin pie pudding looks delicious 😋 I am going to try it Thanks for sharing,
When I tasted the pudding and found it too sweet, I added the rest of the 15 oz can of pumpkin, which helped. It also made more pudding! 2 T of sugar should be enough – too sweet is the only reason I knocked it down to 4 stars. That will teach me to read comments before making. Otherwise, it’s super yummy!
I saw lots of questions about the number of servings. I would guess that mine made 6 servings. Without the full can of pumpkin, probably 4 servings. I recommend doubling the recipe, also because what are you going to do with the other half of the 15 oz can of pumpkin unless you’re using what’s left over?
Quick and easy delicious recipe that used up leftover pumpkin purée.
A simple easy recipe and so delicious! I doubled it and make it with full fat coconut milk due to food sensitivities. I also halved the sugar based on reviews. It came out really good. Four and six year old grandsons loved it with the whipped cream as well as all the grown ups! A hit!