Pumpkin Pudding
Enjoy a taste of autumn with this irresistible pumpkin pudding. It’s a creamy and flavorful dessert that will be a hit at any fall gathering.
Celebrate the fall season with this delicious pumpkin pudding!
This pumpkin pudding is a delicious way to get your pumpkin pie, and it doesn’t hurt that it’s lower in carbs and fat. You won’t miss the crust in this tasty pudding, and it is so much easier to prepare and bake. It’s the perfect smooth and creamy dessert for the Thanksgiving dessert table. Or serve it anytime you have a craving for a pumpkin spice treat. Top it off with a big dollop of freshly whipped cream or frozen thawed whipped topping.
If you do want the pie, try this classic pumpkin pie. Or you might like this amazing pumpkin roll with cream cheese filling—it’s irresistible!
What You’ll Like About This Dish
All the flavor, none of the crust. A lighter, easier alternative to pumpkin pie with the same delicious flavor.
Perfectly spiced. Cinnamon, nutmeg, and ginger combine to create classic warm fall flavor.
Make-ahead friendly. Great for holiday prep—just bake, chill, and top before serving.
Customizable. Use dairy-free milk or adjust the sugar to suit your needs.
Ingredient Notes
- Pumpkin purée: Use plain canned pumpkin, not pumpkin pie filling.
- Brown sugar: Adds depth and sweetness—light brown sugar blends beautifully with the spices.
- Cinnamon, nutmeg, ginger: Classic pumpkin pie spices that give this pudding its signature flavor.
- Salt: Enhances all the flavors—don’t skip it.
- Eggs: Slightly beaten eggs help set the pudding as it bakes.
- Heavy cream: Makes the pudding rich and creamy—can substitute half-and-half if needed.
- Milk: Combines with the cream for a lighter texture. Use whole or 2%.
Steps to Make Pumpkin Pudding
- Preheat the oven and lightly butter a baking dish or ramekins.
- Whisk together pumpkin, brown sugar, spices, and salt in a bowl.
- Add eggs, cream, and milk, and whisk until smooth and fully combined.
- Pour into the prepared baking dish or ramekins.
- Set the dish in a larger pan and add hot water to create a water bath.
- Bake until the pudding is set but slightly jiggly in the center.
- Cool on a wire rack and serve with whipped cream or topping of choice.
Tips
- Use a water bath to ensure even baking and prevent curdling.
- Check ramekins early—baking time will be shorter than a large dish.
- Cool completely before serving for best texture.
- Top with whipped cream, toasted nuts, or a sprinkle of cinnamon for presentation.
Recipe Variations
- Dairy-free: Use coconut cream and almond milk in place of cream and milk.
- Extra spice: Add 1/4 teaspoon of cloves or allspice for a more robust flavor.
- Low sugar: Cut back the brown sugar to 1/2 cup or use a sugar substitute.
- Maple twist: Replace some of the brown sugar with real maple syrup for a deeper sweetness.
- Mini portions: Bake in ramekins for individual servings—perfect for dinner parties.
Serving Suggestions
- Serve with a dollop of whipped cream or non-dairy topping.
- Add a sprinkle of cinnamon, nutmeg, or pumpkin spice before serving.
- Pair with coffee, chai tea, or spiced apple cider for a cozy dessert.
- Top with chopped pecans or toasted coconut for crunch.
How to Store
Refrigerate: Store the cooled pudding, covered, in the refrigerator for up to 4 days.
To Reheat: Warm individual servings gently in the microwave if desired, or enjoy chilled straight from the fridge.
Pumpkin Pudding
Ingredients
- 2 cups pumpkin purée
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 large eggs, slightly beaten
- 1 cup heavy cream
- 3/4 cup milk
Instructions
- Heat the oven to 350°F.
- Whisk together the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and salt in a mixing bowl. Whisk in the beaten eggs, cream, and milk and continue to mix until well blended.
- Pour the pumpkin mixture into a lightly buttered 1 1/2-quart casserole (or individual ramekins). Place the casserole in a shallow baking pan and add hot water to a depth of about 1 inch.
- Bake the pumpkin pudding for 55 to 60 minutes, or until a knife inserted near the center comes out clean. The pudding will jiggle slightly in the center. Ramekins will likely take less time, so begin checking them after 40 to 45 minutes.
- Cool the pudding on a rack and garnish with dollops of whipped cream.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
