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!
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…
Do you think this recipe would work if I replaced the milk with almond milk in the same quantities? I have tried making store bought pudding with almond milk and it does not set up even if I add less than the box requires. I would like to find a way to make pudding for recipes and lunches/dinner deserts for my daughter who is dairy sensitive. Thanks for any help, I love your pumpkin recipes they look delicious.
I am trying it with silk soy milk, we also can’t have dairy. Silk soy says it bakes/cooks just like cows milk.
Have you tied the new A1 milk. It’s suppose to be for Lactate intolerance?
We are dairy free in my house and have found that if you add a couple additional tablespoons of corn starch in a pudding that it will set up with dairy free milk. You may have to had a little more or less. play with it.
I’ve subbed soy to decent results in other pudding recipes. Im not a fan of almond milk.
This is Delicious and I did it without an egg. Still yummy:)
Nice tasting and easy and creamy. No need for condensed/evaporated milk like lots of pumpkin recipes. I definitely will make this again
I had leftover cooked sweet squash and used it for this pudding. I followed the recipe which is unusual for me! Turned out great. Creamy, not too rich or too sweet. Now I have another option for all the frozen squash in my freezer. Very easy and quick.
I make soy milk based cornstarch cook pudding often, with no issues. Sometimes I need to cook it a bit longer to get a good thickness but both else. Mmmm this sounds great can’t wait to try it.
Very creamy. Good pumpkin pie flavor without being over powering. I used 2% milk, and doubled the recipe. I needed to use a larger pot to cook it I; a high quality stainless steel pot. I used a wire whisk when whisking was to be done. I used a wooden spoon when stirring was called for. I recommend this recipe. Thank you to the creator of it.
Hey, does any one know approximately how many cups of pudding this makes?
3 cups. You may have a tad less or more depending on how vigorously you wisk. but you are unlikely to increase volume more than the quantity of the ingredients listed
Mmmm…Creamy, rich and quite delicious without using heavy cream, I’m duly impressed! Followed the recipe exactly. We found the pumpkin flavor and fall spices were just perfect, not overpowering nor too sweet. My family really enjoyed this pudding! And we think it’s great served warm right from the pot! Thanks for this tasty Autumn pudding recipe, it’s a keeper!