This Pumpkin Pie Pudding is creamy, dreamy, and scrumptious!
As I’ve said before, pumpkin is my favorite of all the pies. However, there are few days besides Thanksgiving and Pi Day that I feel inclined to attempt an acceptable pie crust. If only I could find a way (besides using shortening: the horror!) to make a good pie crust without tears, blood and sweat.
Thankfully there’s this delicious little thing called Pumpkin Pie Pudding. It’s hardly more trouble than regular homemade pudding (which is stupid easy), and has the lovely, spicy flavors of a pie.
I was a bit apprehensive about the outcome of this pudding. I’ve made some pumpkin flavored recipes that didn’t exactly please (I don’t know if I can ever bring myself to make a pumpkin smoothie again). But to my relief, this was scrumptious. Helen loved it, and so did Reuben.
Is is every bit as good as pumpkin pie? No, but it’s so much easier (and just about foolproof). Make sure to serve with a big dollop of whipped cream.
P.S. – For an even easier pumpkin dessert, try my Baked Pumpkin Custard.
Pumpkin Pie Pudding Recipe
Skip the pie and go straight for the good stuff with this Pumpkin Pie Pudding
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 2 large eggs
- 3/4 cup sucanat
- 1/4 cup cornstarch preferably organic
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup cream
- 1 cup pumpkin puree homemade or canned
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Whipped cream and freshly grated nutmeg for serving
Instructions
- 1) In a medium heat-proof bowl, whisk the eggs. Set aside. In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk and cream. Bring to a boil and boil for 3 minutes.
- 2) Temper the whisked eggs by slowly whisking in about half of the hot milk mixture. Pour into saucepan and return to heat. Cook over medium heat, stirring constantly, until thickened, about 3 minutes.
- 3) Remove from heat and whisk in the pumpkin, vanilla and pumpkin pie spice. Pour into a heat-proof storage container (I used a large glass bowl).
- 4) Let cool a bit then press plastic wrap onto the surface to keep the pudding from developing a skin. Let cool to room temperature and then chill in the refrigerator. Serve with plenty of whipped cream and a sprinkling of freshly grated nutmeg.
Recipe Notes
Adapted from Health.com
Note: Some links are affiliate. All opinions are my own. I would never share something with you guys if I didn’t care for it.
Oh, this looks wonderful. I will definitely make it soon. Thanks!
I had to limit the amount that Helen ate she loved it so much. Hope you enjoy! 🙂
I hate pumpkin, but you make it look delicious!
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Haha, thank you! 🙂 Reuben's brother hates it as well. That's a really pretty way to spell your name – I'm assuming it's pronounced the same as mine? 🙂
I made a pumpkin smoothie for my kids last week… they loved it. I made it up… 1 large can pumpkin, 1 tbs apple pie spice, 1/4 tsp ginger, 1 tbs cinnamon, 1 cup nonfat dry milk, almond milk to thin and ice