Pumpkin Pie Pudding
Indulge in the creamy, spiced goodness of Pumpkin Pie Pudding, a cozy dessert that combines the flavors of your favorite fall pie with the simplicity of a stovetop pudding. Made with velvety pumpkin puree, a blend of warm spices like cinnamon, nutmeg, and ginger, and rich egg yolks, this dessert boasts a luxurious texture and bold seasonal flavor. Sweetened with both granulated and brown sugar for depth, and thickened with cornstarch for a silky finish, it’s a perfect make-ahead treat for autumn gatherings. Serve it chilled, topped with airy whipped cream and a sprinkle of crumbled gingersnap cookies for a festive crunch. Ready in just 35 minutes and set to impress, Pumpkin Pie Pudding brings the essence of fall to your dessert table without the need for pie crust!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 480 milliliters Whole milk
- 80 grams Granulated sugar
- 50 grams Brown sugar
- 30 grams Cornstarch
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 3 large Egg yolks
- Whipped cream (optional, for serving)
- Crumbled gingersnap cookies (optional, for garnish)
Instructions
In a medium saucepan, combine the pumpkin puree, whole milk, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, cloves, and salt.
Whisk the ingredients together over medium heat until smooth and well combined.
In a separate bowl, whisk the egg yolks until smooth. Gradually, add about 1/2 cup of the warm pumpkin mixture into the egg yolks, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan with the remaining pumpkin mixture, whisking constantly to prevent curdling.
Continue to cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
Pour the pudding into individual serving dishes or ramekins, and let it cool to room temperature. Then, transfer to the refrigerator to chill for at least 2 hours, or until fully set.
Before serving, top with whipped cream and garnish with crumbled gingersnap cookies, if desired.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 173.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 909 mg | 70% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
