Quick, easy and definitely a fall favorite, this pumpkin pudding recipe is one you’ll want to make over and over again. Packed full of warm spices, creamy pumpkin and a dash of brown sugar. Cozy on up to a dish of this homemade pumpkin pie pudding this autumn!

Pumpkin Dessert Idea

Pumpkin season is here.

It is official.

Come fall there are pumpkins every which way. Pumpkins on the porch. Canned pumpkin in the pantry. Pumpkin scented candles. Pumpkin flavored coffee. I even saw pumpkin spice goldfish the other day. Unusual to say the least. For those that love all-things-pumpkin, now is your time to enjoy it! It only comes around one time a year! Soon pumpkin season will be a thing of the past and everyone will be seeking peppermint flavored delights for the Christmas season.

Our favorite pumpkin dessert this fall is pumpkin pudding. Inspired by a recipe I saw in a Vitamix cookbook, I knew our family needed a dish of this delicious dessert. Since I don’t have a fancy Vitamix blender, I set out to come up with my own pudding recipe. The goals: creamy, easy and taste just like pumpkin pie filling.

Check, check and double check!

This from scratch pudding recipe is like slicing into a spiced pumpkin pie. The only thing you’re missing is a flaky pie crust. But who needs pie when you have a dish full of pumpkin custard. The only question remains, could this custard recipe be considered low-carb if it has no crust?

I doubt it.

But who would disagree?

Less carb, more dessert, I say.

This perfect pumpkin pie pudding is smooth, creamy and an ideal treat to serve to your family this fall. Double the batch and bring it to Thanksgiving or Christmas dinner. It is sure to be a memorable dish, leaving people wanting more.

Homemade Pudding Recipe

This delicious fall dessert tastes just like pumpkin pie filling! It contains simple ingredients with minimal sugar. Whip this pumpkin pudding recipe up in a matter of minutes for the entire family to enjoy.

Makes: 4-5 servings

Ingredients

1/3 cup sucanat (or brown sugar)
2 tablespoons cornstarch
Pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 cups milk
1 cup canned unsweetened pumpkin puree
2 egg yolks, slightly beaten

How to Make Pumpkin Pudding

In a saucepan mix sugar, cornstarch, salt, cinnamon and pumpkin pie spice. Gradually add milk. Cook over medium heat, stirring frequently until the sugar is dissolved and the mixture begins to thicken a bit, about 5 minutes.

Add pumpkin puree. Cook, stirring frequently for an additional 2 minutes.

In a medium bowl, add egg yolks. Whisk slightly. Gradually stir in half of the hot mixture into the egg yolks. Return all to pan. Stirring constantly, cook for 3-4 minutes, until thick and just barely starting to boil. Remove from heat. Refrigerate. Serve chilled. Top with whipped cream, if desired.

Kitchen Note: Turn this pumpkin pudding recipe into a mini pumpkin pie. Simply grab a mason jar and fill the bottom 1/3 full with crushed graham crackers. Add the homemade pumpkin pudding until you reach the the shoulder of the jar. Top with fresh whipped cream. Enjoy!

Sliced, spooned or scooped — pumpkin pie can come in a variety of formats. Scoop up a bowl of our favorite pumpkin pie ice cream this autumn. 

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