This smooth and creamy Pumpkin Pudding recipe has perfect pumpkin spice flavor, and is easy to make on the stovetop. One secret ingredient takes this recipe over the top!
I have a confession. I’m not a huge pumpkin pie person.
As a kid, I absolutely hated it. Since then, I’ve come to not exactly hate it. I almost enjoy it. Sometimes.
I’m not sure what it is about it that I don’t love. I think it’s the texture! It’s just a little too much like baby food for me.
But I do enjoy the flavor. Earthy naturally sweet pumpkin with warm spices and a hint of brown sugar. What’s not to love, right?!
So I came up with pumpkin pudding recipe that combines the flavor of pumpkin pie with the silky smoothness of pudding. It’s creamy and rich with the perfect level of pumpkin spice flavor!
And the best part is, thanks to a secret ingredient (eggnog!), we simplify the ingredient list. It whips up with just 20 minutes of hands-on work time. And then it’s decadent, velvety smooth pumpkin-y bliss.
In This Article
The Best Easy Stovetop Pumpkin Pudding Recipe
Ingredients in Homemade Pumpkin Pudding
- Whole milk
- Eggnog – our secret ingredient that makes this pumpkin pudding the best!
- Unsweetened pumpkin puree
- Pumpkin pie spice mix
How to Make Pudding on the Stovetop
- Add the milk, egg, and cornstarch to a medium bowl.
- Use a fork to mix until there are no lumps, and then set aside.
- Whisk together the eggnog, pumpkin puree, sugar, pumpkin pie spice mix, and salt in a medium saucepan.
- Cook the eggnog mixture over medium heat until steaming and just starting to bubble around the edges. Remove from the heat.
- Start with just a couple drips and very slowly whisk 1 cup of the hot eggnog mixture into the milk/cornstarch mixture.
- Continue drizzling and whisking until the full 1 cup is incorporated.
- Pour the milk/cornstarch mixture into the eggnog in the saucepan. Whisk to combine. Bring up to a boil over medium-low heat, whisking constantly. The pudding will thicken as it comes up to a boil.
- Remove from the heat. Immediately strain the pudding through a fine mesh sieve to remove any bites of cooked egg. Divide it into 5 serving bowls or glasses. Cool to room temperature, and then refrigerate to chill, about 1 hour. Serve!
How to Store Homemade Pudding
Store pumpkin pudding covered in the fridge for up to 5 days.
Tips for Making Easy Pumpkin Pudding
- Don’t be tempted to swap the eggnog for something else. It adds great depth of flavor and simplifies this recipe! Instead of having to add all the sugar, spices, and creaminess separately, we get it all in one delicious, festive ingredient: eggnog!
- Be sure to use unsweetened pumpkin puree. If you use the sweetened pumpkin pie filling, it will make this pudding too sweet.
- Strain the pudding. As soon as you finish making it (while it’s still hot), strain the pudding through a fine mesh sieve to remove any bits of cooked egg. Alternatively, you could process the pudding in a high-speed blender until smooth and creamy!
Pumpkin Pudding Recipe FAQs
Is Mashed Pumpkin the Same as Pumpkin Puree?
Mashed pumpkin is pumpkin that is cooked until tender. After that, the seeds and skin are removed. Finally, the pumpkin flesh is mashed. Similar to mashed potatoes, mashed pumpkin can range in texture from fairly chunky to silky smooth.
Like mashed pumpkin, pumpkin puree is made of pumpkin. The difference is that pumpkin puree is pureed until there are no lumps. Canned pumpkin works well if a recipe calls for pumpkin puree, but don’t confuse it with canned pumpkin pie filling (which has sweetener and spices added).
What Can I Make With Just 1/2 Cup of Pumpkin Puree?
For starters, you can make this delicious pumpkin pudding! It only calls for 1/2 cup of pumpkin puree, so it’s perfect if you have less than a can to use up.
Additionally, you can make the following recipes with 1/2 cup (or less) of pumpkin puree:
What Does it Mean to Temper Eggs?
Tempering eggs means slowly incorporating (basically a drop or two at a time) hot liquid into eggs while stirring.
This will help prevent your egg from scrambling when you add it to the hot liquid.
How Long Does it Take for Homemade Pudding to Thicken on the Stovetop?
After you temper the egg and add it to the hot liquid, the pudding will be thickened by the time it reaches a boil. This generally takes about 1 to 3 minutes. Make sure to stir constantly!
More Pumpkin Treats to Try
Did You Make This?
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- 2/3 cup whole milk
- 1 large egg
- 4 tablespoons cornstarch
- 1 1/2 cups eggnog
- 1/2 cup unsweetened pumpkin puree
- 3 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Optional Topping Ideas:
- Whipped cream
- Freshly-grated nutmeg
- Cinnamon sticks
- Whisk together the milk, egg, and cornstarch in a medium bowl and set aside.
- Whisk together the eggnog, pumpkin puree, sugar, pumpkin pie spice, and salt in a medium saucepan. Cook over medium heat until the mixture is steaming and just starting to bubble around the edges. Remove from the heat.
- Starting with just a couple drips, very slowly whisk 1 cup of the hot eggnog mixture into the milk/cornstarch mixture. Once 1 cup is fully incorporated, pour the milk/cornstarch mixture into the eggnog in the saucepan.
- Bring up to a boil over medium-low heat, whisking constantly. The pudding will thicken as it comes up to a boil.
- Remove from the heat. Immediately strain the pudding through a fine mesh sieve to remove any bites of cooked egg.
- Divide it into 5 serving bowls or glasses. Cool to room temperature, and then refrigerate to chill, about 1 hour.
- If desired, serve topped with whipped cream, freshly-grated nutmeg, and a cinnamon stick.
- Nutritional Information: Nutrition information was calculated without the optional toppings.
- Storage: Store pumpkin pudding covered in the fridge for up to 5 days.
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