Creamy Pumpkin Pudding for Fall

When the weather starts getting cooler, I find myself wanting all the cozy pumpkin desserts.

This homemade pumpkin pudding is one of those simple recipes that comes together quickly but still feels like a special fall treat.

It’s creamy, lightly spiced, and full of pumpkin flavor. You can serve it warm or chilled, and it’s especially good topped with whipped cream and a sprinkle of cinnamon.

If you’re doing some fall baking, this is also a nice change from the usual pumpkin cookies and pumpkin bread.

And if you’re looking for more ways to use pumpkin throughout the day, there are plenty of other cozy recipes to try, from Pumpkin Pie Protein Overnight Oats to Pumpkin Pull-Apart Bread and Pumpkin Pie Crisp.

Ingredients

• 2 cups whole milk
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons butter

For Serving

• Whipped cream
• Cinnamon
• Chopped pecans, optional
• Caramel sauce, optional

How to Make Pumpkin Pudding

1. Combine the Dry Ingredients

In a medium saucepan, whisk together the brown sugar, cornstarch, pumpkin pie spice, cinnamon, and salt.

2. Add the Milk and Pumpkin

Gradually whisk in the milk and pumpkin puree until the mixture is smooth.

Place the saucepan over medium heat and cook, whisking frequently.

3. Temper the Egg Yolks

Place the egg yolks in a small bowl and whisk them lightly.

Once the pumpkin mixture is hot and beginning to thicken, slowly whisk about 1/2 cup of the hot mixture into the egg yolks.

Pour the egg mixture back into the saucepan while whisking constantly.

4. Cook Until Thick

Continue cooking for about 2–4 minutes, stirring constantly, until the pudding becomes thick and creamy.

Don’t let it come to a hard boil.

5. Add the Butter and Vanilla

Remove the saucepan from the heat and stir in the butter and vanilla until completely incorporated.

6. Chill

Pour the pudding into individual serving dishes or one larger bowl.

Cover the surface with plastic wrap if you don’t want a skin to form.

Refrigerate for at least 2 hours, or until completely chilled.

7. Serve

Top with whipped cream and a sprinkle of cinnamon. Chopped pecans or a drizzle of caramel sauce are also delicious.

Tips for Making Pumpkin Pudding

Use pumpkin puree, not pumpkin pie filling. Pumpkin puree lets you control the sweetness and spices yourself.

Whisk constantly while cooking. This keeps the cornstarch from clumping and prevents the milk from scorching.

Don’t skip tempering the eggs. Adding some of the hot mixture to the yolks gradually keeps them from scrambling.

Let it chill completely. The pudding continues to thicken as it cools, so give it plenty of time in the refrigerator.

More Pumpkin Recipes to Try

If you love this pumpkin pudding, you might want to make a whole weekend of pumpkin recipes.

For breakfast, Pumpkin Pie Protein Overnight Oats are an easy make-ahead option. They’re especially nice when you want something pumpkin-flavored that isn’t another baked treat.

For a cozy baking project, Pumpkin Pull-Apart Bread is soft, buttery, and filled with pumpkin spice flavor. It’s wonderful for breakfast or brunch with a cup of coffee.

If you’re craving something crunchy and warm instead, Pumpkin Pie Crisp has a creamy pumpkin filling topped with a buttery oat and pecan crumble. It’s especially good served warm with vanilla ice cream.

And of course, Soft & Chewy Pumpkin Cookies for Fall are always a good idea when you have a little extra pumpkin puree to use up.

For another classic fall baking project, The Best Pumpkin Cinnamon Rolls for Fall Baking are filled with warm pumpkin spice flavor and make the kitchen smell amazing.

This pumpkin pudding is simple enough for a weeknight dessert but cozy enough for a fall dinner or Thanksgiving table. Sometimes the easiest homemade desserts are the ones everyone ends up asking for again.

Follow my cozy fall living board on Pinterest.