Super creamy and rich, yet surprisingly light, this Pumpkin Pudding Recipe is the perfect fall treat (but it’s so easy to make, you should have it year-round!).
Pudding cups were a huge part of my childhood and adolescence. Perfect in my packed lunches, as after-school snacks, or for yummy desserts after dinner, I ate them all the time. Oh, who am I kidding? Pudding cups are still a huge part of my life! Back in the day, I was a chocolate or vanilla pudding girl, but as my tastes evolved, so did my pudding preferences. Now, if I want a single serving of a delicious creamy treat, I’m going to be making this awesome pumpkin pudding.
I do love all things pumpkin. The velvety texture of pumpkin purée, the vibrant orange color, the warm spices, and added sweetness: pumpkin pie, pumpkin bread, pumpkin cookies, and pumpkin latte—they are all so delish! I look forward to the fall holidays because that’s when I gear up for making pumpkin desserts. But recently it’s occurred to me that pumpkin purée is always available in the grocery store, so why do I wait an entire year to make something I truly love? Well, I will not deprive myself any longer! Now I make pumpkin pudding all the time and savor its creamy, light, and fluffy texture and its deliciously spiced and vanilla-forward sweetness. You need to make this delectable, not to mention aesthetically beautiful, treat. I know you’ll love it. After all, the proof is in the pudding!
This pudding’s yummy taste and craveable texture are the result of blending pumpkin purée with evaporated milk, vanilla pudding mix, pumpkin pie spice, some extra cinnamon, and a pinch of salt. But here’s something else: this may be the most chill dessert you’ll ever make because there are only three steps, and one of them is to chill! All of the ingredients go into the blender, then you pour the mix into individual serving cups and chill until set. That’s it!
If you’re feeling ambitious and happen to have a sugar pumpkin around, you can make your own pumpkin purée, starting with this recipe for How To Roast Pumpkin. And here’s an added bonus: this recipe contains some cayenne pepper, something fans of sweet and savory desserts might love in pumpkin pudding!
What is modified cornstarch?
Well, first of all, it’s one of the ingredients in instant pudding mix, so that’s why we’re talking about it here! Modified cornstarch contributes significantly to pumpkin pudding’s thick, creamy texture. Traditional cooked puddings rely on heat to activate the thickening properties of regular cornstarch, but the beauty of the modified version in instant pudding mix is that it is its own quick and effective thickening agent and requires no heat. That’s one reason why this recipe for pumpkin pudding is so easy and takes hardly any time to achieve its perfect texture. Instant vanilla pudding also brings great flavor and sweetness to this dessert.
How do I store leftovers?
Cover the tops of the individual pumpkin puddings with plastic wrap to prevent “pudding skin” from forming, and they will last in the refrigerator for 3-5 days. To freeze, transfer the puddings to an airtight container and freeze for up to 3 months (thaw overnight in the fridge before serving).
Serving suggestions
Pumpkin pudding is delicious topped with Homemade Whipped Cream, but in my opinion, it’s even better with Pumpkin Whipped Cream. And if you want to have this pudding star in a truly show-stopping dessert, create a magnificent parfait: start with a layer of pumpkin pudding, then a layer of pumpkin whipped cream, top that with a layer of crushed Cinnamon Cookies and repeat. On the very top, do another dollop of whipped cream, a drizzle of Homemade Caramel Sauce, and then some chopped-up Easy Candied Pecans.
Pumpkin Pudding Recipe
Ingredients
- 1 can pumpkin purée (15 ounces)
- 1 can low-fat evaporated milk (12 ounces)
- 1 box instant vanilla pudding mix (5.1 ounces)
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 pinch kosher salt
- Whipped cream for garnish, optional
Instructions
- Place the pumpkin purée, evaporated milk, vanilla pudding mix, pumpkin pie spice, cinnamon, and salt in a blender jar.
- Secure the lid and blend until the mixture is smooth and thick.
- Pour the pudding into individual serving bowls, chill in the refrigerator until set (about 5 minutes), then serve. Top with a dollop of whipped cream if desired.
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