Pumpkin Pudding Recipe: How to Make Pumpkin Pudding
Written by MasterClass
Last updated: Dec 4, 2022 • 2 min read
This creamy pumpkin pudding is the perfect answer to your fall, pumpkin-flavored dessert cravings while requiring half the effort of homemade pumpkin pie.
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What Is Pumpkin Pudding?
Pumpkin pudding is a gluten-free dessert that consists of a pumpkin-flavored custard made from pantry staples like pumpkin purée, brown sugar, maple syrup, and pumpkin pie spices. In comparison to heavier pumpkin desserts (like pumpkin pie), this cool, light, pumpkin spice-flavored dish is a great option for a light dessert to follow a heavy Thanksgiving feast.
4 Tips for Making Pumpkin Pudding
This simple gluten-free recipe is the perfect easy fall dessert for home cooks of all levels. Follow these tips to make the most of your pumpkin pudding.
- 1. Temper your eggs. If you don’t temper your egg yolks before adding them to the hot pudding mixture, you could be left with a lumpy, curdled pudding. Add a small amount of hot milk to the eggs and whisk rapidly until the mixture is slightly heated.
- 2. Switch up the dairy. Swap the whole milk and heavy cream with low-fat skim milk and half-and-half for a lighter dish, or go dairy-free with a creamy non-dairy alternative like oat milk, almond milk, or coconut milk.
- 3. Play around with garnishes. You can vary this classic, versatile dessert with a number of different toppings. Add some crushed nuts (like pecans or walnuts), graham cracker crumbs, or crumbled gingerbread cookies to the top for a crunchy textural contrast. Drizzle some salted caramel over the pudding for a sweet-and-savory combination. For some extra creaminess, top the pudding with homemade whipped cream or vanilla ice cream.
- 4. Make it a pie. Turn this recipe into a cool, no-bake pumpkin pudding pie by pouring your pudding mixture into a pre-baked pie crust or graham cracker crust and allowing it to firm up in the fridge for a few hours before slicing and serving.
Pumpkin Pudding Recipe
makes
prep time
3 hr 10 mintotal time
3 hr 20 mincook time
10 minIngredients
- 1
In a medium saucepan over medium-low heat, whisk together the pumpkin purée, milk, heavy cream, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt until combined.
- 2
Increase the heat to medium heat, and bring the liquid to a light boil, stirring constantly.
- 3
Cook the liquid until it begins to thicken, about 2–3 minutes. Reduce the heat to low.
- 4
In a small mixing bowl or measuring cup, whisk together the egg yolks and vanilla extract.
- 5
Spoon ¼ cup of the hot pudding mixture into the eggs, whisking rapidly to elevate the temperature of the eggs.
- 6
Add the egg mixture to the pudding mixture and stir to combine. Continue cooking, stirring frequently, until the pudding has become smooth and thick, about 3–4 minutes.
- 7
Remove the pan from the heat and add the butter, stirring until the butter has fully melted.
- 8
Transfer the pumpkin mixture to a large bowl or individual serving dishes, and place a piece of plastic wrap over the top of the pudding, pressing it gently onto the surface.
- 9
Place the pudding in the refrigerator to chill until completely cool, 2–3 hours.
- 10
Serve the pudding cold with a dollop of whipped topping.
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