Pumpkin Pie Pudding Recipe

For many, pumpkin pie is a highlight of the Thanksgiving table. But fussing with a pie crust can be time-consuming and frustrating. Plus,  sometimes its fun and exciting to try new things. This recipe offers both. A simple, fresh twist on a classic, fan-favorite.

Pumpkin Pie Pudding is a delicious and cozy dessert that brings the beloved flavors of pumpkin pie to the table in a creamy, spoonable form. It’s perfect for fall gatherings, Thanksgiving, holidays, or any time you’re craving the taste of pumpkin pie with a little twist.  Enjoy!

How to make Pumpkin Pie Pudding

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 1/2 cups whole milk
• 3 tbsp cornstarch
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• Whipped cream, for serving
• Crushed graham crackers or gingersnaps, for garnish (optional)

Instructions:

1. Combine the Ingredients:
   • In a medium saucepan, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
2. Make the Pudding Base:
   • In a separate bowl, whisk together the milk and cornstarch until the cornstarch is fully dissolved. Gradually whisk the milk mixture into the pumpkin mixture until well combined.
3. Cook the Pudding:
   • Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to bubble and thicken, about 8-10 minutes. Once thickened, reduce the heat to low and continue to cook for an additional 2-3 minutes, stirring frequently.
4. Finish with Vanilla:
   • Remove the saucepan from the heat and stir in the vanilla extract.
5. Chill the Pudding:
   • Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until set.
6. Serve:
   • Serve the Pumpkin Pie Pudding chilled or slightly warm. Top with a dollop of whipped cream and a sprinkle of crushed graham crackers or gingersnaps, if desired.