Homemade Pumpkin Pudding is a creamy fall dessert made with real pumpkin and warm spices, in a rich silky custard. A stovetop treat that’s perfect for Thanksgiving or autumn entertaining.
Pumpkin Pudding
This rich and creamy pumpkin pudding is like a spoonful of pumpkin pie but with a silky pudding texture. Made completely from scratch with real pumpkin puree and warm fall spices in a rich homemade custard, this stovetop pudding is a comforting fall dessert that’s perfect for fall, Thanksgiving, or cozy evenings in.
Topped with fluffy homemade whipped cream and a sprinkle of crunchy cookie crumbles or granola, it’s a make-ahead dessert that’s just as easy to love as it is to prepare.
Toppings Ideas
Pumpkin pudding is luscious on its own, but the right toppings can take it from simple to show-stopping.
Here are some of our favorite ways to dress up your pumpkin pudding—pick one or mix and match for extra texture and flavor!
🧁 Whipped Mascarpone Frosting – Luxuriously creamy with a subtle tang.
🍦 Whipped Cream – Light, fluffy, and a timeless classic.
🍪 Crumbled Cookies – Gingersnaps, graham crackers, biscoff, snickerdoodles, or vanilla wafers.
🥣 Granola – Adds crunch with a rustic, homemade vibe.
🌰 Toasted Nuts – Try pecans, walnuts, or candied nuts for extra texture.
🍯 Caramel or Maple Drizzle – A sweet finish that feels fancy with no extra work.
🍫 Chocolate Shavings or Chips – A rich, indulgent contrast to the spiced pudding.
🍂 Sprinkle of Cinnamon or Pumpkin Spice – A finishing touch that looks pretty and tastes like fall.
More Pumpkin Recipes You'll Love
- Eggnog Pumpkin Pie - A holiday twist on classic pumpkin pie, featuring warm spices and rich eggnog for extra creaminess and festive flair.
- Homemade Pumpkin Spice Coffee Creamer - Skip the store-bought version and make your own cozy pumpkin spice creamer in minutes—perfect for fall mornings.
- No Bake Pumpkin Cheesecake - Creamy, spiced, and set in a graham cracker crust, this no-bake cheesecake is an easy crowd-pleaser for the holidays.
- Pumpkin Chocolate Chip Cookies - Soft, cakey, and packed with chocolate chips and pumpkin spice—these cookies are a fall must-bake.
- Pumpkin Roll with Cream Cheese Filling - A classic fall dessert with tender pumpkin cake and a sweet, tangy swirl of cream cheese frosting.
Pumpkin Pudding Video
Pumpkin Pudding
Ingredients
- 3 cups whole milk divided
- 4 egg yolks
- 1 cup brown sugar
- ¼ cup cornstarch
- 1 can (15 ounces) pumpkin puree
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoons black pepper
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter
Whipped Cream
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Crumbled cookies or granola for serving
Instructions
- In a medium mixing bowl, add 1 cup milk and egg yolks. Whisk to combine. Set aside.
- In a large saucepan, add 2 cups milk, brown sugar, cornstarch, pumpkin puree, cinnamon, ginger, nutmeg, salt, cloves, and black pepper. Whisk to combine.
- Place saucepan over medium heat. Continue cooking, stirring often.
- When mixture is hot and starting to bubble, turn heat to low. Remove 1 cup of the hot mixture. Slowly add it to the egg yolk mixture, whisking constantly to combine.
- Begin slowly adding egg yolk mixture to the saucepan, continuously whisking to combine.
- Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly until the mixture has thickened.
- Remove the pan from heat and add the vanilla extract and butter. Whisk to combine until butter has melted.
- Transfer pudding to individual serving dishes or a medium serving bowl.
- Serve immediately warm, or cover with plastic wrap, directly on the pudding to prevent skin from forming. Chill in the refrigerator until cool.
Whipped Cream
- To a large mixing bowl, add whipped cream topping ingredients. Whip on high until stiff peaks form.
- Serve pudding topped with homemade whipped cream and crumbled cookies or granola.
Notes
- Storage: Store pumpkin pudding covered in the refrigerator for up to 3 days. Keep plastic wrap pressed to the surface to prevent a skin from forming. Best enjoyed chilled!
Nutrition
UPDATE INFO: This recipe was originally published in September 2017. It was updated with new pictures, helpful tips, and video and republished in August 2025.
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Debbie Greer says
Would like to learn more about canning.
Kelly Mahan says
I've tried a couple different recipes during these fall months, but this one is my favorite so far! Thank you!
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The issue is 1 star but the recipes are awesome thank u
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