Just how easy is it to make? Well, all you need is a pot, a handful of basic ingredients, and about 10 minutes until your very own homemade Pumpkin Pudding is being spooned out into little bowls and cups to serve.
If you have a toddler, this is a great recipe to introduce them to the charming fall flavor of pumpkin, without that intimidating piece of pie. Yes pies are intimidating! A slice of pie is shaped like a spearhead for starters. Then there is the two different components: filling and crust. That’s enough to jerk the head and purse the lips of most red-blooded tots, even if there is sugar involved. Trust me, this Pumpkin Pudding will appear friendly and comforting and then BAM! You just got pumpkin’d Little Kid!
If you like your pudding smooth and creamy like a box mix, then go ahead and eat this as soon as it has cooled because as it sets, this Pumpkin Pudding takes on a custard-like texture, as do most homemade puddings. Personally, I prefer the custard texture and it reminds me more of pumpkin pie.
Overall, this is one of my favorite pumpkin recipes. The flavor is spot-on with just the right balance of earthy pumpkin, sweet brown sugar, and aromatic spices. Plus, it is simple enough to pull together for a last minute dessert, even on busy weeknights, with just a few pantry staples. If you try it, let me know how it turned out in the comments below, or post to social media and tag Bit and Bauble!
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PinDescription
This easy, creamy homemade Pumpkin Pudding tastes like Pumpkin Pie, minus the crust.
Ingredients
- 2 cups whole milk
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, mix together milk, egg, brown sugar, cornstarch, and salt with a whisk until fully combined.
- Cook over medium heat, stirring constantly, until big bubbles begin to form.
- Reduce heat to low and cook for about a minute more. Remove from heat.
- Mix in pumpkin puree, pumpkin pie spice and vanilla.*
- Pour into small cups or bowls and serve when slightly cooled for creamier pudding.
- Cover with plastic wrap and refrigerate for several hours for firmer, custard like pudding.
Notes
For extra smooth pudding, pour through a fine mesh strainer into a medium bowl and then pour into individual serving cups.
Keywords: pumpkin pie pudding
