Homemade Pumpkin Pudding Recipe
This pumpkin pudding is the perfect fall dish. It is so creamy and delicious. Who knew it was so easy to make homemade creamy pudding?!? You'll love how simple it is to whip up this dish and impress your guests at Thanksgiving dinner. Skip the bland box stuff and make your own.
Homemade Pumpkin Pudding Recipe
Pumpkin pudding is a classic dessert that is perfect for the fall season and all year long. It has a creamy, pumpkin flavor and can be made ahead of time to save on last-minute cooking. This homemade recipe uses simple ingredients and will have you skipping the instant pudding mix forever!
Ingredients
- Cornstarch
- Sugar
- Milk
- Egg
- Pumpkin Puree
- Vanilla
- Cinnamon
- Salt
- Nutmeg
How to Make Pumpkin Pudding
Whisk together egg and milk in a bowl. Set aside.
Whisk together sugar and cornstarch in a medium saucepan over medium heat.
Slowly add the milk-egg mixture to the pan, stirring constantly.
Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat.
Combine the remaining ingredients in a small bowl and mix well.
Gradually add pumpkin mixture to pan, constantly whisking until blended.
Return pan to low heat and cook your pudding mixture 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 a little bit of whipped topping.
Can I Add Pumpkin Pie Spice?
Yes! You can add 1 tsp of pumpkin pie spice instead of cinnamon. That would give you the flavors of pumpkin pie in a creamy pumpkin dessert.
Can I use Pumpkin Pie Filing?
I recommend using real pumpkin puree for this recipe – either canned or homemade. Pumpkin pie filling can contain sweeteners and warm spices, which will affect the outcome in any recipe you use it in. If you are wanting a homemade pumpkin pie pudding, simply use pumpkin pie spice. You can also add a Tbsp of maple syrup to your pumpkin mixture.
Is Pudding the Same Things as Custard?
Pudding and custard are two types of delicious desserts. Both consist of milk or cream, eggs, sugar, and flavorings. But there are some differences between them. Puddings tend to be thicker than custards because they have more starch than custards do. Custards usually don't contain as much starch because they use eggs as a thickener.
Is this Pudding Gluten Free?
This pudding uses cornstarch to thicken it. Since cornstarch is made from corn, which is gluten-free, it should be gluten-free. Check the ingredients to ensure it is pure cornstarch with no additives though to be on the safe side.
Does This Pudding Have Raw Eggs?
While the pumpkin pudding does have raw egg yolks in it, it gets cooked all the way when it is heated on the stove. There is no need to worry about contamination since the egg is cooked.
How to Store Pumpkin Pudding?
You want to store the pumpkin pudding in the refrigerator. Once the pudding has cooled, place it in an airtight container and store it in the refrigerator. If you prefer the pumpkin to not have the skin on top, place a piece of plastic wrap on top of the pudding. I like to use cute parfait glasses with plastic wrap to keep a skin from forming.
How Long Will It Last?
The pumpkin pudding will last for about 5 to 7 days. it is important to keep the pudding stored properly in order to get the most extended life out of it.
Can you Freeze Pumpkin Pudding?
You can easily freeze this pumpkin pudding to make it last longer. You can store it in the freezer for up to 2 months. Another fun thing to do with the pudding is to place it in popsicle molds. This makes a fantastic treat.
If the pudding separates when it has thawed, it only needs to be stirred together well.
Can I Use Plant-Based Milk?
I don't recommend using coconut milk, almond milk, or rice milk in this homemade pudding recipe as it is written. They are thinner than cow's milk and don't set up quite the same way. You would need to increase the cornstarch and cook longer, but the exact amount & time would differ depending on how thin your milk was.
If you can't do dairy milk, there are dairy-free pudding recipes. I haven't made a good pumpkin one yet but am working on developing one with oat milk.
How to Serve Pumpkin Pudding
I like to place this pudding in individual containers. It is nice to be able to take out one serving at a time. I like to add whipped cream or chocolate shavings and sometimes caramel sauce over the top. It is perfect just the way it is, so you don't have to add anything to it.
How to Avoid The Pudding Skin
The pudding skin that forms on the top is from the pudding thickening as it cools. It can actually affect the overall texture of the pudding. If you want to make sure the pudding stays creamy and smooth, you want to avoid the skin.
To avoid the skin, you want to place a piece of plastic wrap over the pudding when you place it in the bowl or bowls. The key is to place the plastic directly over the pudding so that there is no air between the pudding and the plastic.
More Tricks for Making the Perfect Pumpkin Pudding
Do not use aluminum bowls for mixing. If you do, the pudding will discolor and it won't taste as good.
If you want to make the sugar thicker in your pudding, use brown sugar instead of granulated white sugar. The molasses in brown sugar adds richness to the flavor as well as a thickening power for the recipe.
Make sure you don't overcook the mixture. It will burn to the bottom of your pan and ruin the flavor of the pudding.
Another trick for a smooth and perfect pumpkin pudding is to melt two tablespoons of butter in the mixture. The butter will help prevent any lumps from forming and it gives it a smooth taste without taking away any of the flavors.
Homemade Pumpkin Pudding Recipe
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.
Nutrition
