This creamy homemade pumpkin pudding from scratch is easier than you think. Forget about the boxed stuff, this homemade version is much tastier!
Loving this fall season filled with apples, pumpkins, and winter squashes.
Everything infused with cinnamon sounds delicious too.
And it’s the perfect time to make all sorts of comforting food, like chicken potpie and scalloped potatoes. Cool and crisp mornings are perfect for a long walk. There is really nothing not to love about fall. Do you feel the same way?
I know, I’m writing this post a bit late today. I’ve been really busy in the kitchen roasting some pumpkins, baking pumpkin mousse pie and testing some delicious apple recipes. Oh, what a day I had. So much fun in the kitchen!
To celebrate all things pumpkin, I made this deliciously light and creamy pumpkin pudding. I used my basic vanilla pudding recipe as a starting point, added some pumpkin puree and spices and got an amazing pudding packed with fall flavors. It’s such a light and flavorful dessert, perfect after heavy holiday dinner.
Homemade pudding from scratch is actually easier than you think and way tastier! It’s super simple to make, but it does require a little time compared to boxed pudding, but hey, it’s better than box of preservatives, additives, and god knows what else! And the final product is superior to say the least.
Apples or pumpkins? Which one you like more?
This creamy homemade pumpkin pudding from scratch is easier than you think. Forget about the boxed stuff.
Yield: About 8 mini servings
Prep Time:15 min
Cook Time:15 min
Total Time:2 hours 30 min (includes chilling time)
- 1 ½ cups (360ml) milk
- ½ cup (120ml) heavy cream
- 3 large egg yolks
- 1/3 cup (65gr) light brown sugar
- 3 ½ teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- ½ cup (110gr) pure pumpkin puree
- 1 tablespoon maple syrup
- Whipped cream (optional)
- In large saucepan, heat the milk and heavy cream. Don’t boil it.
- In a medium bowl, whisk egg yolks and brown sugar together until thick and pale, about 3 minutes. Add cornstarch, vanilla extract, cinnamon, allspice, nutmeg and salt. Whisk until well combined. Then mix in the pumpkin puree.
- To temper the egg yolk mixture, take about 1 cup of hot milk and add it to the egg yolk mixture, whisking vigorously. (If you stop whisking when you add the hot milk, it will cook the egg yolks!) Stir in another cup of hot milk and then transfer the tempered egg mixture to the remaining hot milk. Over medium heat, cook the pudding for 8-10 minutes stirring with a wooden spoon. The mixture will thicken 5 minutes into the process. Slowly stir the mixture to prevent the custard to burn on the bottom. Once thickened, remove from heat and run through the fine sieve. Cover with a plastic wrap and cool to room temperature. Then chill in the refrigerator for at least 1 hour.
- Top with whipped cream before serving, if desired.
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