Pumpkin Pudding

This homemade pumpkin pudding is creamy, maple-sweetened and full of pumpkin pie spices. Made from scratch on the stovetop, it’s an easy dessert to serve warm or chill ahead and top with whipped cream.

I’ve spent years making pumpkin desserts while admitting that pumpkin pie isn’t my favorite. Put a berry pie on the table and that’s where my fork is going. But cinnamon, nutmeg and ginger stirred into something creamy like pudding? I’m very much on board.

My pumpkin pie chia pudding parfaits have been proof of that for a long time. This pumpkin pudding takes a more traditional approach with milk, egg yolks and butter for a smooth, spoonable dessert.

It’s made from scratch on the stovetop with real pumpkin and maple syrup. There’s no oven involved (although those kinds of puddings are delicious too), and you can portion it into jars ahead of time. Add whipped cream and a few cookie crumbs when you’re ready to eat.

Ingredients You’ll Need

Find the full measurements in the recipe card below, along with a few ingredient notes and swaps here.

Pumpkin puree: Plain canned pumpkin gives the pudding its flavor and creamy body. Avoid pumpkin pie filling, which already contains sugar and spices. Homemade puree works too, but drain it if it’s watery.

Milk: Whole milk makes a richer pudding, while 2% gives a slightly lighter result. Stick with those for the most consistent texture; plant-based milks can change the thickness and flavor, but canned coconut milk would be your best non-dairy alternative.

Egg yolks: Add richness and help the pudding thicken. Use only the yolks, since whole eggs would change the texture. Save the whites for an omelet, egg bake or these savory waffles.

Maple syrup: Sweetens the pudding and adds maple flavor. Honey is another option, though its flavor will come through and it may taste sweeter.

Arrowroot starch or cornstarch: Helps the pudding set without flour. Either works in this recipe, but whisk it into the cold milk thoroughly to prevent lumps.

Pumpkin spices: Cinnamon, nutmeg and ginger give the pudding its pumpkin pie flavor. Freshly grated ginger adds a little bite; dried ginger works too. Add dried ginger with the other spices and fresh ginger after cooking. Alternatively, you can use pumpkin pie spice if you have that blend on hand.

Sea salt: Balances the sweetness and brings out the pumpkin and spices. Salt is always a must in sweet things to make the flavors pop.

Butter and vanilla: Butter adds richness and a smooth finish, while vanilla rounds out the flavor. Stir both in off the heat. If using salted butter, reduce the added salt.

How to Get Smooth, Creamy Pumpkin Pudding

The most useful part of making this pudding is knowing when to stop cooking. It should noticeably thicken in the pot and begin to bubble before you take it off the heat. Chilling will firm it up further, but it shouldn’t still look like milk when you pour it into the jars.

A few tips for getting the texture right:

• Whisk out the lumps first – Break up any starch lumps while the ingredients are cold. They’re harder to fix once the pudding thickens.
• Stir the bottom and corners – Reach those spots as you stir so the pudding doesn’t stick or scorch.
• Look for thickening and bubbles – The cooking time is a guide. Once the pudding thickens and begins to bubble, remove it from the heat.
• Chill for a firmer texture – Warm pudding will be softer. Refrigerate until chilled through if you prefer it thicker.

What to Serve It With

Whipped cream and a sprinkle of cinnamon are plenty here. For some crunch, add crushed gingersnaps, graham crackers or toasted pecans right before serving.

Some pumpkin biscotti on the side works too, especially if you’re serving this with coffee.

You can also layer the chilled pudding with cookie crumbs and whipped cream in small glasses to create more of a parfait vibe. Assemble those close to serving time if you want the crumbs to stay crisp.

For Thanksgiving, portion the pudding the day before and leave the toppings for later. It’s one dessert you can have ready before the chaos of the day takes over.

Storage Tips

Keep the pudding covered in the refrigerator for 3-5 days. Store whipped cream and crunchy toppings separately, then add them when you serve it.

I don’t recommend freezing this pudding. The texture of a milk-based pudding can change after thawing, so making it a day ahead and refrigerating it is a better option.

Use Up the Leftover Pumpkin

This pudding won’t use a whole can of pumpkin, so save the rest for my pumpkin pie bites. They need only half a cup of puree and bake in mini phyllo shells. My pumpkin cookie dough bites use a quarter cup and don’t require the oven either.