Homemade Pumpkin Pudding
on Sep 21, 2015, Updated Oct 21, 2020
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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…
Anybody bake a pie crust and add the pudding?
Going to try this in a layered pumpkin dessert that I’ve done before, but they use clear gelatin and whipped egg whites. Thought this might work. The original recipe was good but I felt the pumpkin flavor could use improvement. Hoping this pudding recipe will make it even better. Will let you know
How meany serving sizes is it?
I’m wondering the same thing regarding the servings. Doesn’t seem like it would make that much pudding.
Followed directions except used half the sugar and it turned out great, tastes like pumpkin pie without the crust and it’s yummy warm freshly made and cold in the fridge too.
How many servings did this make?
This is a five-star recipe! Quick, easy and delicious. My husband loves it, too. However, I do agree with the reviewer who suggested reducing the sugar. This is a tad sweet. Next time I’ll use half the sugar.
Yes we made it with half the sugar and it was plenty sweet enough for us.
Easy to make and delicious. The directions were excellent.
My husband and I really love this recipe. It soothes our tummies when they are cranky. Thank you for sharing it.
This is such a great alternative to a pumpkin pie. Dont get me wrong, I love my home made pie crust, but sometimes you just want to try something different. I made this for my mother so she could get a little calcium in her diet as well as the vitamins from the pumpkin. We both loved it. Then I made it with almond milk for my grandsons who cant have dairy. They were licking their bowls. Today I am going to make it for my husband. It so delicious, and a very easy recipe.
When are you going to make it for yourself? 🤗
I followed the recipe but I made it with brown sugar instead of regular sugar. It tastes really good.
Has anyone tried using honey instead of sugar? Would it work with the cornstarch?