Skip to Content

Pumpkin Pie Pudding

This Pumpkin Pie Pudding is creamy, dreamy, and scrumptious!
Pumpkin Pie Pudding
Pumpkin Pie Pudding
Pumpkin Pie Pudding
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
Author Erica Lea


  • 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


  1. 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. 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. 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. 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



Pumpkin Pie Pudding
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.
Recipe Rating

Homemade Chocolate Pudding - Buttered Side Up

Tuesday 2nd of January 2018

[…] food that’s better than homemade?P.S. Here is another delicious homemade pudding recipe: Pumpkin Pie Pudding!{"@context":"","@type":"Recipe","name":"Chocolate […]

Easy Baked Pumpkin Custard with Nutmeg Whipped Cream - Buttered Side Up

Thursday 28th of December 2017

[…] could also make my Pumpkin Pie Pudding – another great crust-free pumpkin […]

Candace Prosser

Sunday 19th of October 2014

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

Erica Lea

Friday 17th of October 2014

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? :)


Thursday 16th of October 2014

Hello Erica,

We have launched a new website, a community for food bloggers and food lovers. This website is based on Pinterest concept but specific to food. You can pin, organize and share your wonderful recipes here.Appreciate if you can join our community and start pinning recipes.

Happy pinning!

RegardsRecipes Gawker team