Creamy pumpkin pie pudding made with milk, pumpkin purée, sugar, warm spices, whipped cream, and walnuts.
Table of Contents
I love pumpkin pie. I really do. But if I’m being honest — and I am — I don’t always love what it asks of me. The crust. The chilling. The oven monopolized for an hour when all I really want is something cozy and sweet right now. That’s usually when Pumpkin Pie Pudding enters the chat.
The first time I made this, it wasn’t some grand plan. It was late fall, already dark way too early, and I had half a can of pumpkin left over from something I can’t even remember anymore. I wanted dessert, but I didn’t want a project. I remember thinking, this might be fine… or it might be boring. Turns out, it was neither.
Pumpkin Pie Pudding has this quiet way of sneaking up on you. It tastes familiar, like pumpkin pie, but softer. Creamier. Less demanding. The kind of dessert that feels comforting without asking you to commit to a whole production. And now? It’s one of those recipes I reach for when I want that pumpkin-pie feeling without the pressure of getting it “right.”
Why you’ll Love this Pumpkin Pie Pudding?
This isn’t just pudding with pumpkin stirred in as an afterthought. Pumpkin Pie Pudding actually tastes like what it says it is — pumpkin, warm spices, gentle sweetness — but with a texture that’s lighter than pie and somehow more comforting. It’s smooth. It’s spoonable. It’s the kind of dessert that makes you slow down a little without trying to impress anyone.
I like that it doesn’t shout. The spices don’t overwhelm. The sweetness doesn’t linger in that too-much way. And once you add the whipped cream and those lightly candied walnuts? That’s when it clicks. The crunch. The contrast. The little moment of oh yeah, this is good. I’m not saying it replaces pumpkin pie forever… but some days? I’d choose this instead.
Ingredient Notes
This Pumpkin Pie Pudding keeps the ingredient list pretty reasonable, which I appreciate. But a few things are worth mentioning before you start.
- Sugar is split up for a reason. Most of it sweetens the pudding, and the rest turns into that glossy coating on the walnuts. Don’t skip that step if you can help it — it adds texture and balance.
- Cornstarch does the thickening here. It’s what gives you that creamy pudding texture without heaviness.
- Milk — I usually use whatever’s in the fridge. Lower fat works. Whole milk makes it richer. Both are good, just different moods.
- Egg — just one. It adds silkiness without turning things custardy.
- Pumpkin purée — plain pumpkin only. Not pumpkin pie filling. I’ve made that mistake once. Once.
- Cinnamon and nutmeg keep things warm and familiar. Nothing aggressive.
- Walnuts add crunch and a slightly bitter edge that keeps the dessert from feeling flat.
- Heavy cream — whipped on top — feels optional on paper, but emotionally? It’s doing a lot.
How to Make Pumpkin Pie Pudding?
Step 1: Build the Base First
In a saucepan, combine the sugar and cornstarch, then slowly whisk in the milk and egg. This part just needs your attention — steady whisking, medium heat, no distractions. When it boils and thickens, you’ll feel it change. That’s your cue.
Step 2: Add the Pumpkin and Spices
In a separate bowl, mix the pumpkin, vanilla, cinnamon, nutmeg, and salt. Then slowly whisk it into the hot pudding base. Take your time here. You’re layering flavor, not rushing. Warm it gently until everything is smooth and smells unmistakably like fall.
Step 3: Chill (Yes, You Have to)
Divide the pudding into bowls and press plastic wrap directly onto the surface. This keeps that weird pudding skin from forming. Chill it. I know waiting is annoying. It’s worth it.
Step 4: Make the Walnuts While You Wait
Cook the remaining sugar with the walnuts and a pinch of salt until glossy and golden. It takes just a few minutes and feels fancy for how little effort it requires. Let them cool completely, then chop.
Step 5: Whip, Top, and Serve
Whip the cream until soft peaks form. Spoon it over the chilled Pumpkin Pie Pudding and sprinkle with walnuts. Try not to sneak a bite before serving. Or do. I usually do.
Storage Options
This Pumpkin Pie Pudding keeps well in the fridge for up to three days, tightly covered. I like to add the whipped cream and walnuts just before serving so everything stays fresh. Honestly, it tastes even better the next day — which feels like a small win.
Variations & Substitutions
You can swap walnuts for pecans, or skip nuts altogether. A little maple syrup instead of some sugar adds a deeper flavor. Dairy-free milk works too, though the pudding will be slightly less rich. And if you want more spice? Go for it. Just don’t drown out the pumpkin — it deserves the spotlight.
What to Serve With Pumpkin Pie Pudding?
This is great on its own, but it pairs beautifully with crisp cookies, biscotti, or even a shortbread crumble. I’ve served it after big holiday meals and on quiet weeknights when dessert felt necessary. It fits both situations, which I appreciate.
FAQ
Is this basically pumpkin pie filling?
Not really. Similar flavors, totally different texture. This is lighter and creamier.
Can I make it ahead of time?
Yes — and you should. It’s better after chilling overnight.
Can I skip the egg?
You can, but the texture won’t be quite as silky. Still good. Just different.
If you love pumpkin pie but don’t always love the commitment, this Pumpkin Pie Pudding is a really good alternative. It’s cozy, flexible, and quietly indulgent — the kind of dessert that feels like a small kindness to yourself.
So tell me — whipped cream piled high… or just a little?
Pumpkin Pie Pudding
Ingredients
- ½ cup granulated sugar divided
- 2 tablespoons cornstarch
- 1¾ cups 1% milk
- 1 large egg
- ½ cup canned unsweetened pumpkin purée
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- Cooking spray
- ¼ cup chopped walnuts
- Dash of salt
- ¼ cup heavy whipping cream
Instructions
- In a medium saucepan set over medium heat, combine 6 tablespoons of the sugar with the cornstarch. In a separate bowl, whisk together the milk and egg until fully blended. Gradually add the milk mixture to the saucepan, whisking constantly to prevent lumps. Bring the mixture to a gentle boil and cook for 1 minute, stirring continuously, until thickened. Remove from heat.
- In a medium bowl, combine the pumpkin purée, vanilla extract, cinnamon, nutmeg, and salt, stirring until smooth. Slowly whisk the pumpkin mixture into the hot milk mixture until fully incorporated. Return the saucepan to low heat and cook for approximately 3 minutes, stirring constantly, until thoroughly heated. Do not allow the mixture to boil.
- Divide the pudding evenly among four dessert bowls. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate until chilled.
- Line a baking sheet with aluminum foil and lightly coat with cooking spray. In a small nonstick skillet over medium-low heat, combine the remaining 2 tablespoons sugar, chopped walnuts, and a dash of salt. Cook, stirring frequently, until the sugar melts and coats the nuts evenly and turns golden in color. Transfer the walnuts to the prepared baking sheet and allow them to cool completely, then coarsely chop.
- In a mixing bowl, beat the heavy cream at high speed until stiff peaks form. Top each serving of chilled pudding with approximately 2 tablespoons of whipped cream and sprinkle with the candied walnuts before serving.
Notes
