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Pumpkin Pudding

Pumpkin Pudding

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 5 minutes
  • Total Time: 15 minutes (plus chill time)
  • Yield: 6 1/2-cup servings 1x


This pumpkin pudding is a simple, sweet and cozy-spiced fall dessert! Serve it in glasses with crushed gingersnaps and whipped cream.


  • 3/4 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch (or arrowroot powder)
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground turmeric (optional, for color)
  • 1 pinch kosher salt
  • 2 cups 2% or whole milk
  • 1 tablespoon butter
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • For serving: 1/2 recipe Homemade Whipped Cream, chopped pecans or crushed ginger cookies or Graham crackers


  1. In a medium saucepan over medium heat, whisk together the pumpkin puree, sugar, cornstarch, pumpkin pie spice, cinnamon, turmeric, salt, and milk. Bring to a simmer, stirring frequently.
  2. Once it just starts to bubble on the edges, reduce the heat to low. Cook, stirring often, until thickened, about 2 minutes (make sure to stir into the edges of the pan so it doesn’t stick). The pudding will continue to thicken and set as it cools, so it doesn’t need to be fully thick at this point.
  3. Remove from the heat and stir in the butter, vanilla, and apple cider vinegar, stirring until the butter is fully melted.
  4. Transfer to small glasses, using 1/2 cup per serving. Cover the glasses loosely with plastic wrap. Refrigerate 2 hours until cold and set. Keeps for 1 week in the refrigerator.
  5. Before serving, top the puddings with crushed gingersnap cookies, homemade whipped cream, and more crushed gingersnaps (don’t add cookies until right before serving or they become soggy in the refrigerator).
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Pumpkin pudding, pumpkin pudding recipe