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Homemade pumpkin pie pudding is the perfect seasonal treat made extra special with freshly whipped cream and candied walnuts. This is one of the best gluten-free pumpkin desserts for Fall, from contributor Terri of Love and Confections.
A couple weekends ago was Musicfest in our little downtown main street. The Farmers’ Market was bustling with people in the morning, and the streets were blocked off in the afternoon with stages, a multitude of performers and bands, and lots of food vendors. Now that it is officially Fall, the market is even more busy on Saturday mornings.
The changing of the season brings different vegetables and fruits. Pumpkins, gourds and squash are everywhere and I love using them in my weekly meals. I was in the mood for a little sweet bite and thought Pumpkin Pie Pudding would be the perfect treat. Homemade pudding is easy to make and absolutely delicious. You can make homemade pumpkin puree using pie pumpkins, or use canned puree (not pumpkin pie filling) for this recipe.
We also went to a local sweet corn farm and pumpkin patch. My family and I did the corn maze. Even though it’s mid-October, it is still warm outside, and we were sweating buckets. Good thing my hubby is a great navigator, because we did the maze in just about 45 minutes. The attendants say that it usually takes people 45 minutes – 2 hours to do the maze. We had a lot of fun and I cannot wait for the weather to cool down.
Until then, I’m going to enjoy some cold Homemade Pumpkin Pie Pudding!
Here are a couple of things you might need to make the pumpkin pie pudding:
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Homemade Pumpkin Pie Pudding
- 6 tablespoons extra fine granulated sugar
- 2 tablespoons gluten-free corn starch
- 1 3/4 cups milk
- 1 large egg
- 1/2 cup Pumpkin Puree not pumpkin pie filling
- 1/2 tablespoon Vanilla Bean Paste or vanilla extract
- 1 teaspoon Pumpkin Pie Spice
- 1/2 cup heavy whipping cream kept cold until whipping
- 2 tablespoons powdered sugar
- 1/3 cup candied walnuts optional
- In a medium saucepan, combine the Sugar and Corn Starch. In a small bowl or measuring cup, whisk the Milk and Egg together. Slowly pour into saucepan an heat on medium heat until it thickens, about 3 minutes, whisking continuously. Remove from heat.
- In a small bowl, combine the Pumpkin Puree, Vanilla Bean Paste and Pumpkin Pie Spice. Place the pot back on low and whisk in the pumpkin mixture, cooking for another 1-2 minutes.
- Place a fine mesh sieve over a bowl and strain the pudding into the bowl - to make sure no cooked egg bits get into the pudding. Pour the pudding evenly into 3-4 dessert cups or jars. Place plastic wrap over the surface of the pudding so a skin does not form and chill for a minimum 3 or more hours.
- In the bowl of your stand mixer with the whip attachment, or with a hand mixer, combine the Heavy Whipping Cream and Powdered Sugar. Whip the cream on high until it can be piped.
- Place whipped cream into a piping bag with a star tip and pipe onto the pudding. Top with Candied Walnuts and enjoy!
Try these pumpkin recipes from Terri…
Plus a few of my faves…
- Greek Yogurt Pumpkin Cheesecake Tart
- Chocolate Chip Pumpkin Cheesecake Pastries
- Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting
[…] Pumpkin Pie Pudding from Cupcakes and Kale Chips […]
This looks amazing! Can’t wait to try it. Pinning it now!
Did you try them yet? Thanks for pinning!