Creamy, smooth, and rich Pumpkin Pudding recipe is easy to make in just 15 minutes and highly addictive. Top with granola, whipped cream, pecans, or caramel. Or all of the above!
Pumpkin Pudding
I can pretty much guarantee that this is the best Pumpkin Pudding recipe out there. And I know that because I've adapted it from the all-time best original pudding recipe out there. It. Is. Fantastic. And before you get nervous, it's actually just an adapted box pudding recipe.
That's right. This pumpkin pudding is made with a box pudding base and some extras that take it from average to gotta-have-more! It's nice and thick with a swirl of cream cheese that goes perfectly with the pumpkin. Top your Pumpkin Pudding with some cinnamon granola or some chopped pecans and caramel. Oh. My. Yum.
To make your own Pumpkin Pudding, simply combine your 2 packages instant pudding with the milk in a small mixing bowl, and set aside. Then in a separate large mixing bowl, cream together cream cheese, butter, pumpkin, powdered sugar, pumpkin spice, and cinnamon until smooth. Add pudding mixture to the large bowl and beat again until smooth. Fold in the whipped topping. And you're done! Store covered in the refrigerator until you're ready to eat. Enjoy!
Pumpkin Pudding Recipe
Did you like this Pumpkin Pudding recipe? Find more on my Pumpkin and Falling for Fall boards on Pinterest!
If you liked this Pumpkin Pudding Recipe, you might also like
No Bake Pumpkin Chocolate Cheesecake
Crockpot Pumpkin White Chocolate Lava Cake
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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.4 egg yolks, 3 cups whole milk
- In a large saucepan, add 2 cups milk, brown sugar, cornstarch, pumpkin puree, cinnamon, ginger, nutmeg, salt, cloves, and black pepper. Whisk to combine.3 cups whole milk, 1 cup brown sugar, 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, ¼ cup cornstarch
- 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.1 teaspoon vanilla, 2 tablespoons unsalted butter
- 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.½ cup heavy cream, 1 tablespoon powdered sugar, ½ teaspoon vanilla extract
- Serve pudding topped with homemade whipped cream and crumbled cookies or granola.
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!