Pumpkin desserts have a way of warming the heart and bringing smiles to the table. While pumpkin pie usually steals the spotlight during fall, pumpkin pudding is the creamy, comforting cousin that deserves year-round recognition. Smooth, spiced, and spoonable, this dessert is the perfect balance of simplicity and flavor.
I first tasted pumpkin pudding at a family gathering when my grandmother decided to take a break from baking pies. She wanted something easier but equally satisfying, and her silky pumpkin pudding was an instant hit. No crust, no fuss—just creamy pumpkin goodness with all the flavors we love. Over the years, I’ve adapted her recipe, making it not just a fall treat but an all-season favorite.
This recipe is quick to prepare, delicious warm or chilled, and versatile enough for both casual dinners and elegant gatherings.
Why You’ll Love This Pumpkin Pudding
- All-Season Friendly – Thanks to canned pumpkin puree, you can enjoy it anytime.
- Simple & Quick – No need for pastry dough or complicated techniques.
- Comforting Flavors – Pumpkin spice and vanilla make this cozy and delicious.
- Versatile – Serve warm in winter or chilled in summer.
Ingredients for Pumpkin Pudding
For 7 servings, you’ll need:
- 1 can (15 oz) pumpkin puree
- 1 1/2 cups whole milk (or evaporated milk for extra creaminess)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, cloves)
- Pinch of salt
- Whipped cream, for serving
- Ground cinnamon, for garnish
Step-by-Step Instructions
Step 1: Preheat
Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish or individual ramekins.
Step 2: Mix the Base
In a large bowl, whisk together pumpkin puree, milk, sugars, eggs, vanilla, pumpkin spice, and salt until smooth.
Step 3: Bake in a Water Bath
Pour the mixture into the baking dish (or ramekins). Place them in a larger baking pan and add hot water halfway up the sides. This water bath keeps the pudding silky and prevents cracking.
Step 4: Bake
Bake for 45–50 minutes, or until the pudding is set but still slightly wobbly in the center.
Step 5: Cool and Serve
Let cool for 15 minutes before serving warm, or refrigerate for at least 2 hours for a chilled version. Top with whipped cream and a sprinkle of cinnamon.
Tips for the Best Pumpkin Pudding
- Make Ahead – Pumpkin pudding can be refrigerated for up to 3 days.
- Extra Creamy – Substitute half the milk with heavy cream.
- Healthier Version – Use coconut milk and reduce sugar for a lighter, dairy-free option.
- Individual Servings – Bake in ramekins for a restaurant-style presentation.
Serving Suggestions
This pumpkin pudding is delicious on its own, but you can elevate it with:
- Whipped cream and a dusting of cinnamon
- Crumbled gingersnap cookies for texture
- Caramel drizzle for indulgence
- Vanilla ice cream for summer gatherings
Storage & Freezing
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Nutritional Information (Per Serving, Approximate)
- Calories: 210
- Carbohydrates: 28g
- Protein: 6g
- Fat: 8g
- Fiber: 2g
Why Pumpkin Pudding Works All Year
Pumpkin pie may have its season, but pumpkin pudding is the dessert that adapts. Light enough for summer, cozy enough for winter, it’s the kind of recipe that can bring comfort at any time. The creamy custard-like texture pairs well with warm drinks in colder months and feels refreshing when served chilled during warmer days.
No matter the season, this dish proves that pumpkin belongs on the table year-round.