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A lovely seasonal treat, Pumpkin Pudding is warmly spiced with the flavors of fall and is an easy naturally gluten free dessert option. Top it with freshly whipped cream and candied nuts to make it extra special.
Why You’ll Love This Pumpkin Pie Pudding
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
Creamy and sweet pumpkin pudding is a gluten free dream of a fall dessert. It’s everything you love about pumpkin pie turned into a crustless pudding! If you don’t want to make a pie, or just want a simple gluten free option without having having to fuss with gluten free pie crust, this is the recipe for you! Dress up pumpkin pie pudding with whipped cream and candied nuts, a drizzle of chocolate sauce, or just enjoy it plain. A few reasons I love this recipe include:
- Packed with fall flavors. Pumpkin is of course the star of this pudding, and it’s paired with pure maple syrup and swirled with fall-favorite spices like cinnamon and nutmeg. This is autumn in a bowl!
- Elegant. Serve pumpkin pudding in pretty little bowls and add a dollop of fluffy whipped cream for a fancier presentation. And if you have cute spoons, this is the time to use them!
- A little different. Sure, we all love pumpkin pie, and it’s standard to serve on the Thanksgiving dessert menu. But, serving pumpkin pie pudding is a bit unexpected, and I love it for that. Plus, it’s naturally gluten free while still delivering the general idea of a pumpkin pie.
Recipe Ingredients
Rich cream and sweet maple syrup form the base of this pumpkin pie pudding. Here’s a look at the other ingredients you’ll need. Check the recipe card at the end of this post for the full ingredient amounts.
- Heavy Cream: Heavy cream is best in this pudding, but in a pinch you can try half-and-half.
- Eggs: You will only need the egg yolks for this recipe. Freeze the whites until you have enough to make a gluten free angel food cake!
- Cornstarch: This gluten free starchy flour helps to thicken puddings and sauces.
- Whole Milk: You can try your favorite milk variety here, though I found the highest fat content will create the creamiest texture.
- Maple Syrup: Pure maple syrup is highly recommended.
- Brown Sugar: Light or dark brown sugar is fine.
- Pumpkin Puree: Use canned pumpkin, and be sure it contains only pumpkin in the ingredients. Not pumpkin pie filling.
- Butter: Use unsalted butter.
- Vanilla Extract
- Salt: A pinch of fine sea salt balances the rich sweetness of the pudding.
- Spices: These include ground cinnamon, nutmeg, and allspice, or you can substitute 1 teaspoon of homemade pumpkin pie spice.
- To Serve: Whipped cream and toasted or candied nuts, optional.
How To Make Pumpkin Pudding
Here’s a look at how you’ll make pumpkin pie pudding. Find the detailed instructions in the recipe card lower down.
- Whisk the cream and eggs. In a medium mixing bowl, whisk together the cream, egg yolks, and cornstarch.
- Heat the milk. Add milk, maple syrup, and brown sugar to a large saucepan and heat them over medium heat.
- Temper the eggs. Slowly whisk a tablespoon of the heated milk mixture into the egg mixture, then add the rest of the egg mixture.
- Combine. Pour the milk and egg mixture back into the sauce pan and stir over medium heat until thick.
- Add remaining ingredients. Stir in the butter, pumpkin, cinnamon, nutmeg, and allspice until smooth.
- Chill. Pour the pudding into a container, cover with plastic wrap, and refrigerate for at least 2 hours. Add your favorite toppings. Keep reading for some ideas!
Tips & Variations
You can make this pudding in advance of when you wish to serve it, and I’ve detailed some best pratices for how to do so below. See a few other tips as well:
- Make it ahead of time. This pudding makes it easy to prepare in advance and store until you’re ready to enjoy it. Wrap the plastic wrap around the top edge of your pudding, allowing in as little air as possible. When you’re ready to serve, remove the wrapping and add your choice of toppings.
- Use pure pumpkin puree. Because I include ground spices in the recipe, I recommend using a can of pure pumpkin. If you only have pumpkin pie filling, you can use it if neessary but you should leave out the additional spices.
- Add cream! I love making pumpkin pie pudding with heavy cream and whole milk for ultimate richness. Try to use heavy cream to make this pudding, you won’t regret it. As a bonus, you can use any leftover cream to make homemade whipped cream.
- Go dairy-free. If you keep dairy free, you can still make this pudding, and here’s how: substitute coconut cream (not coconut milk) for the heavy cream. Use your preferred non-dairy milk for the milk.
Proper Storage
Cover pumpkin pudding tightly with plastic wrap, pressing down on the surface of the pudding so no air gets in. Store the pudding in the refrigerator for up to 5 days.
Make It A Treat
Pumpkin pudding is best enjoyed chilled. I like to divide this pudding into individual containers for easy serving. This recipe will make about a half cup of pudding per serving, giving you four total servings. Here are some topping ideas:
- Whipped cream: You can top each serving with a dollop of your favorite whipped cream, either from a can or homemade. If you aren’t sure how to make it, just check out the instructions in my Mexican Hot Chocolate recipe. For a little bit of chocolate, sprinkle mini chocolate chips on top of the whipped cream.
- Top with nuts: Add some lightly toasted pecans with a nice, nutty flavor. Or try it with honey glazed walnuts or candied nuts for some extra sweetness. You can also give it pumpkin pie vibes with crumbled graham crackers or shortbread cookies.
- Dust with spices: Give your pudding a sprinkle of cinnamon or pumpkin pie spice. For a hint of chocolate that pairs so well with pumpkin, try a dusting of cocoa powder.
- Serve with cookies: Make a gluten free cookie plate and serve them with pumpkin pudding! Double up on the pumpkin flavor with Gluten Free Pumpkin Cookies, or make a batch of simple Gluten Free Sugar Cookies. You can even scoop it up with Gluten Free Shortbread Cookies or crumble on Gluten Free Graham Crackers for pumpkin pie vibes.
More Pumpkin Recipes To Try
Pumpkin Pudding
A lovely seasonal treat, Pumpkin Pudding is warmly spiced with the flavors of fall and is an easy gluten free dessert option especially topped with whipped cream.
Servings: 4
Ingredients
- 1 cup heavy whipping cream
- 2 egg yolks
- 3 tablespoons cornstarch
- 1 cup whole milk
- ¼ cup maple syrup
- ¼ cup brown sugar
- ¾ cup pumpkin puree
- 2 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon allspice
- Optional whipped cream and toasted or candied nuts for serving
Instructions
- In a medium mixing bowl, whisk together the cream, egg yolks, and cornstarch. Whisk well until ingredients are completely combined. Set aside.
- Add milk, maple syrup, and brown sugar to a large saucepan. Heat over medium heat, stirring occasionally. Remove from heat once the sides begin to slightly bubble, do not bring to a boil.
- Slowly add a tablespoon of the heated milk mixture to the egg mixture, whisking, then add another several tablespoons, one at a time, each addition one at a time. This will help temper the eggs so they don’t scramble during this process. Continue to add the milk mixture until both are fully blended.
- Pour the milk and egg mixture back into the sauce pan. Over medium heat stir mixture constantly until thickened, about 2 minutes.
- Remove the saucepan from the heat. Add butter, pumpkin, cinnamon, nutmeg, and allspice to the mixture. Stir until blended and smooth.
- Pour pudding into a container or individual serving dishes. Cover with plastic wrap, pressing the wrap to the surface of the pudding, and refrigerate for at least 2 hours.
Notes
- Pumpkin pudding can be stored, covered, in the refrigerator for up to 5 days.
- This pudding makes it easy to prepare in advance and store until you’re ready to enjoy! To do so, I would recommend wrapping the plastic wrap around the top edge of your pudding, allowing little air in. When ready to serve, remove your wrapping and add your choice of toppings.
Nutrition Facts
Pumpkin Pudding
Amount Per Serving (1 g)
Calories 470
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g95%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 187mg62%
Sodium 198mg8%
Potassium 323mg9%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 32g36%
Protein 6g12%
Vitamin A 8429IU169%
Vitamin C 2mg2%
Calcium 177mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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This looks amazing! Can’t wait to try it. Pinning it now!
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