Creamy Pumpkin Pie Pudding

This Pumpkin Pie Pudding brings all the cozy fall flavors you crave without any of the complicated pie-making steps. With its silky texture and perfectly spiced pumpkin flavor, this dessert will become your new go-to treat for autumn gatherings!

Small glass jars filled with pumpkin pie pudding sit on a wooden surface. One jar is topped with a sprinkle of cinnamon, and a lid is resting on another jar in the background.

WANT TO SAVE THIS RECIPE?

Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

🥧For an ultra-smooth pudding, blend the mixture with an immersion blender after adding the pumpkin, then strain before chilling!

Table of Contents

My 2 Best Tips For Making Pumpkin Pie Pudding

Constant Stirring: Never stop stirring once you add the egg mixture to prevent lumps and ensure even cooking. Use a whisk or wooden spoon and keep the mixture moving continuously - this prevents hot spots from forming and creates the silkiest possible texture.

Gradual Tempering: Always add the hot milk mixture slowly to the beaten eggs to prevent curdling and achieve silky results. This technique, called tempering, gradually raises the temperature of the eggs so they don't cook too quickly and create scrambled egg pieces in your pudding.

melissa leaning over counter looking up from a cook book.

I love that you can skip the oven entirely and avoid the stress of pie crusts, soggy bottoms, or cracking - just stir and chill. I always make this when my oven is packed with Thanksgiving turkey and sides!

I always press plastic wrap directly onto the pudding surface before refrigerating to prevent a skin from forming on top. Trust me, nobody wants that weird rubbery layer that forms when you skip this step.

You can serve this in individual jars for elegant presentation or family-style in a large bowl for casual dining. Honestly, I go for the mason jars when I want to look fancy, but sometimes I just grab a big bowl and let everyone dig in together.

You can enjoy this pumpkin pie pudding straight from the jar as a satisfying dessert, but I love spooning it over warm oatmeal for breakfast or layering it with crushed graham crackers for an instant parfait!

🩷 Melissa

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Melissa Griffiths

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 200 kcal

Ingredients

⅔ cup brown sugar
¼ cup cornstarch
2 cups cold 2% or whole milk
2 large eggs
1 cup canned pumpkin
¼ teaspoon salt
¼ teaspoon pumpkin pie spice

Instructions

In a medium to large sauce pan, add the brown sugar and cornstarch. Whisk to combine. Slowly whisk in the cold milk to combine, until the mixture is smooth and no lumps are left.
In a small bowl, beat the eggs.
Place the pan over medium heat, and cook until the mixture thickens, stirring constantly. Let it bubble and cook for 1 minute.
Scoop up about a half of a cup of the hot liquid, and slowly whisk it into your eggs. As soon as you have done that, slowly mix the egg mixture into the hot liquid in the pan.
Cook, stirring constantly, until the mixture has thickened, about 3 minutes.
Remove the pan from the heat, and stir in the pumpkin, salt, and pumpkin pie spice. Place the hot pudding into individual jars (I used 8-ounce wide mouth jars) OR place in a large serving dish or bowl, cover, and refrigerate. Eat when the pudding has cooled.

Notes

Spice Variations: Feel free to adjust the pumpkin pie spice to taste, or add a pinch of cardamom or allspice for extra warmth and complexity.

Sweetness Level: The brown sugar provides rich molasses notes, but you can substitute with regular sugar or maple syrup for different flavor profiles.

Perfect for Sharing: This dessert travels beautifully and makes an excellent contribution to potlucks, gatherings, or as a thoughtful homemade gift for neighbors and friends.

Storage Tip: Store the pumpkin pie pudding covered in the refrigerator for up to 4 days for best quality and freshness.

Nutrition

Serving: 1 of 6 servingsCalories: 200kcalCarbohydrates: 36gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 161mgPotassium: 262mgFiber: 1gSugar: 29gVitamin A: 6577IUVitamin C: 2mgCalcium: 141mgIron: 1mg

Tried this recipe?Please consider !

How To Make Pumpkin Pie Pudding

Four small glass jars filled with creamy pumpkin pie pudding sit on a wooden surface, with spoons in two jars. An open can of pumpkin, cinnamon, and mason jar lids are nearby. A white saucer holds one jar and a spoon.

Step 1: Whisk together brown sugar and cornstarch in a medium saucepan, then gradually add cold milk until smooth. Beat eggs in a separate bowl and set aside.

Step 2: Heat the milk mixture over medium heat, stirring constantly until thickened and bubbling for 1 minute. Temper the eggs by slowly whisking in half a cup of the hot mixture, then gradually stir the egg mixture back into the pan.

Step 3: Continue cooking for 3 minutes until thickened, then remove from heat. Stir in the pumpkin, salt, and pumpkin pie spice until completely combined.

Step 4: Transfer the hot pudding to individual jars or a large serving bowl, cover, and refrigerate until cooled. Serve chilled with your favorite toppings.