Pumpkin Pudding

Surprise your family with a sweet kickoff to the changing seasons with this easy pumpkin pudding recipe. The warming and spiced profile of pumpkin pie is among the most defining flavors of autumn. Notes of cinnamon, allspice, ginger and nutmeg combine with sweet, earthy pumpkin to create a taste that evokes coziness and nostalgia on cool fall nights. This pumpkin spice pudding captures all that flavor in an easy-to-make recipe that takes just minutes to prepare.

The pudding’s creamy and velvety character is given depth and complexity with the aromatic combination of spices, making this pumpkin pie pudding dessert a delicious addition to any autumn event.

Pumpkin Pudding Ingredients

• Milk: Hydrate the dry mix pudding mix with 1-1/2 cups cold milk. The milk gives the pudding its smooth texture, and the proteins aid in stabilization and overall structure. Whole milk will yield results that are creamier than those of lower-fat options.
• Heavy whipping cream: This pumpkin spice pudding recipe mixes heavy cream into the milk to boost the rich, creamy texture of the dish and add a luxurious flavor.
• Instant vanilla pudding: To create this dessert in a matter of minutes, instant vanilla pudding is the foundation of the recipe. However, you can always go the old-school route and make the pudding from scratch.
• Pumpkin pie spice: There are many options for store-bought pumpkin pie spice blends. Most blends contain cinnamon, nutmeg and ginger, though some brands may include cloves, cardamom and allspice. To tailor the flavors to your liking, create your own homemade pumpkin pie spice blend.
• Pumpkin: Canned pumpkin makes this recipe come together in a snap. Our Test Kitchen has done the leg work to determine which brand of canned pumpkin reigns supreme.
• Gingersnaps: An optional ingredient, gingersnaps are a tasty and complimentary garnish for this pumpkin-flavored pudding.

Directions

Step 1: Make the pudding

Sheri Silver for Taste of Home

In a large bowl, add the milk, half the heavy cream, the instant pudding mix and the pumpkin pie spice. Using a whisk or electric beater, mix the ingredients together for two minutes or until thoroughly blended and smooth. Mix in the canned pumpkin, stirring until it is incorporated with the pudding mixture. Spoon the pudding into dessert dishes and set aside.

Step 2: Make the whipped cream and serve

Sheri Silver for Taste of Home

Add the remaining heavy whipping cream to a large bowl and whip with an electric beater until stiff peaks form. Place a dollop of whipped cream on each dish of pudding. Sprinkle with pumpkin pie spice and garnish with a gingersnap, if desired.

Sheri Silver for Taste of Home

Pumpkin Pudding Variations

• Layer the additions: Give your pudding even more pumpkin pie flavor by crushing gingersnaps or graham crackers into small crumbles, then alternate layers of crumble and pudding in your dish. This will give the pudding a crust-like texture and add visual appeal if made in a clear glass serving dish.
• Go nutty: Add crushed roasted or candied pecans to the pumpkin pie pudding for some crunch and additional flavor. Rich and buttery pecans are a delicious compliment to the warm, spiced flavor of the pudding.
• Make it custardy: Although similarly creamy, rich and indulgent, pudding and custard are distinct. While you can’t create an actual custard using instant pudding, you can give the pudding a more profound, richer, custard-like quality. This can be achieved by gently heating the milk on the stovetop and mixing in two egg yolks (stir vigorously to avoid scrambling the eggs). Adding the egg yolks will make this recipe straddle the line between pudding and custard.

How to Store Pumpkin Pudding

Leftover pumpkin spice pudding should be stored in an airtight container, or covered tightly with storage wrap, and placed in the refrigerator for up to five days.

Can I make pumpkin pudding ahead of time?

Yes, absolutely. In fact, making it a day in advance allows plenty of time for the pumpkin-flavored pudding to chill and set. However, we recommend adding the whipped cream just before serving.

Pumpkin Pudding Tips

Sheri Silver for Taste of Home

Can I use canned whipped cream or whipped topping instead?

Yes, you can. However, substituting whipped topping or canned whipped cream for homemade whipped cream will come with flavor and texture differences. Whipped topping is a nondairy ingredient made from hydrogenated oil. That means it’s a good substitute if you have lactose sensitivity, but it will bring a denser and oilier texture. Canned whipped cream uses CO2 to eject the sweet cream from the can, giving it a much lighter and airier texture than homemade whipped cream.

Can I make this taste like pumpkin cheesecake?

To give this pudding more of a cheesecake-like taste, replace the whipped cream topping with whipped mascarpone cheese. Mascarpone is an ultra-rich and decadent semisweet cheese that is used in the layers of tiramisu. Whipping the mascarpone with an electric beater will add air to the creamy cheese, making it lighter and fluffier. Add a dollop to top off the pudding, garnish with a piece of graham cracker and you’ll swear you’re eating pumpkin-spiced cheesecake.

Does spiced pumpkin pudding pair well with chocolate?

Does any dessert not pair well with chocolate? There probably is one, but this easy pumpkin pudding is definitely not it. Drizzle homemade chocolate sauce over the top before serving to add more decadence to this silky-smooth pudding, The addition of chocolate will give this autumnal treat an unexpected layer of sweet complexity.