Pumpkin Pudding

Pumpkin Pudding is an easy homemade fall dessert made from scratch with real pumpkin, brown sugar, vanilla, and pumpkin pie spice, then topped with homemade maple whipped cream and toasted pecans. This creamy pumpkin dessert is simple enough for a family treat but special enough for Thanksgiving, and you can make the pudding cups ahead of time for easy holiday entertaining.

If you love pumpkin desserts but want something a little different from the usual pumpkin pie or pumpkin cake, this Pumpkin Pudding needs to be on your fall baking list! Well, technically there’s no baking involved. Even better, right?

This homemade pumpkin pudding is creamy, smooth, full of pumpkin flavor, and lightly spiced with pumpkin pie spice. A fluffy maple whipped cream topping and crunchy toasted pecans make the individual pudding cups feel like a special fall dessert without a lot of extra work.

And homemade pudding is probably easier than you think. The pudding itself cooks on the stovetop in just minutes. Then spoon it into individual serving dishes, refrigerate until chilled, and add the homemade whipped cream and pecans before serving.

It’s an especially good make-ahead Thanksgiving dessert because you can prepare the pumpkin pudding cups a day ahead. When dessert time rolls around, you’re not trying to bake one more thing while your oven is already working overtime.

Once you see how easy it is to make pumpkin pudding from scratch, you might not want to go back to a box!

What I Love About This Recipe

• This Pumpkin Pudding is loaded with fall flavor without being complicated. Real pumpkin, brown sugar, vanilla, and pumpkin pie spice make a creamy homemade pudding that tastes like autumn in dessert form. The maple whipped cream adds another layer of cozy flavor. A sprinkle of toasted pecans finishes everything with a little crunch.
• It’s an easy homemade dessert that looks a lot fancier than the amount of work involved. The pudding cooks on the stovetop in just a few minutes, and you don’t even need to turn on the oven. Spoon it into cute individual glasses or dessert bowls and suddenly simple pudding feels party-ready. It’s a great option when you want an impressive fall dessert without making a cake or pie.
• You can make these pumpkin pudding cups ahead of time. That’s a BIG win for Thanksgiving, Halloween parties, or any fall get-together when your to-do list is already a mile long. The pudding cups can be assembled a day ahead and refrigerated. Just wait to add the toasted pecans until shortly before serving so they stay crunchy.
• The maple whipped cream takes this easy pumpkin dessert to another level. Instead of topping the pudding with plain whipped cream, brown sugar, and maple extract, turn it into a homemade fall topping that pairs beautifully with pumpkin spice. It’s simple, but it makes a big difference. You can spoon it on or pipe it over the pudding for a prettier presentation.
• There are lots of ways to customize the toppings. The recipe uses toasted pecans, but walnuts work too. You could also experiment with cookie crumbs, crushed graham crackers, toffee pieces, caramel, or chocolate for a different spin. Keep the homemade pumpkin pudding as the star and have some fun with everything on top!

Equipment You May Need

• Small Mixing Bowl – For combining the brown sugar, cornstarch, and pumpkin pie spice before adding them to the saucepan.
• Medium Saucepan – You’ll cook the homemade pumpkin pudding right on the stovetop.
• Whisk – Helpful for keeping the pudding mixture moving while it cooks and thickens.
• Measuring Cups and Spoons – You’ll need both for measuring the pudding and maple whipped cream ingredients.
• Small Serving Bowls or Glasses – Individual dishes make the pumpkin pudding easy to chill, serve, and dress up for the holidays.
• Medium Mixing Bowl – Chill the bowl before making the maple whipped cream to help the cream whip more easily.
• Electric Hand Mixer or Stand Mixer – You can whip the cream by hand with a whisk, but an electric mixer makes the job much quicker and easier.
• Pastry Bag (optional) – Pipe the maple whipped cream onto the pudding for a pretty finishing touch. A small resealable bag with one corner snipped off works too.

Pumpkin Pudding Ingredients

For the Pumpkin Pudding

• Brown Sugar – Sweetens the pudding and gives it a deeper flavor than granulated sugar.
• Cornstarch – The thickener that helps turn the milk and pumpkin mixture into creamy homemade pudding.
• Pumpkin Pie Spice – Gives the pudding its warm pumpkin spice flavor. If you’re not a fan of pumpkin pie spice, you can use cinnamon or another favorite baking spice.
• Reduced-Fat Milk – Forms the creamy base of the pudding.
• Salt – Just a small amount balances the sweetness and brings out the other flavors.
• Butter – Adds richness and a smooth finish. Unsalted butter can also be used.
• Vanilla Extract – Adds that familiar warm vanilla flavor that works so well with pumpkin and baking spices.
• Pure Pumpkin Puree – Use canned, unsweetened pure pumpkin, NOT pumpkin pie filling. Pumpkin pie filling already contains additional ingredients and sweeteners, so it isn’t the same thing.

For the Maple Whipped Cream

• Cold Heavy Whipping Cream – Make sure it’s nice and cold so it whips properly.
• Brown Sugar – Adds a little sweetness to the homemade whipped cream.
• Maple Extract – Gives the whipped cream its maple flavor. Vanilla extract or even almond extract could be used instead or in addition to.

For the Garnish

• Chopped Toasted Pecans – Sprinkle them over the pudding right before serving for a crunchy, nutty finish.

How to Make Pumpkin Pudding

Step One: Combine the Dry Ingredients
Mix together 1/3 cup brown sugar, cornstarch, and pumpkin pie spice in a small mixing bowl. Set the mixture aside.

Step Two: Cook the Pumpkin Pudding
Mix the milk and salt in a medium saucepan, then stir in the brown sugar mixture. Cook over medium-low heat for 4-5 minutes while stirring constantly; stir in the butter, and continue cooking until the mixture begins to thicken and bubble before removing it from the heat and stirring in the vanilla and pumpkin.

Step Three: Chill the Pudding
Spoon the homemade pumpkin pudding into 8 small serving bowls. Cover each with plastic wrap and refrigerate for at least 2-3 hours.

Step Four: Make the Maple Whipped Cream
In a chilled medium mixing bowl, whip the cold heavy whipping cream, 1 tablespoon brown sugar, and maple extract with an electric mixer on medium speed until soft peaks form.

Step Five: Garnish and Serve
Spoon or pipe the maple whipped cream onto the pumpkin pudding cups. Top with chopped toasted pecans.

(Full printable recipe card with full details is at bottom of post.)

Serving Suggestions

• Serve this Pumpkin Pudding well chilled for an easy fall dessert, although I have to admit it’s delicious warm too!
• For Thanksgiving and special occasions, spoon the pudding into individual glasses, ramekins, or small dessert bowls. Top each one with a generous dollop of maple whipped cream and sprinkle toasted pecans over the top right before serving.
• You could also set up a little pumpkin pudding topping bar for a casual party. Along with the maple whipped cream and pecans, offer fun toppings such as crushed cookies, graham cracker crumbs, toffee pieces, chocolate shavings, or a little caramel sauce.
• This pudding is rich enough to serve on its own, but small individual servings make it especially nice after a big Thanksgiving or holiday dinner.
• Use the pudding for fall pumpkin trifles with layers of cake, pumpkin pudding, and whipped cream.

Quick Tips for Best Results

• Use pure pumpkin. Look for canned unsweetened pumpkin, not pumpkin pie filling. They are not interchangeable in this recipe.
• Keep stirring. Stir or whisk the pudding constantly while cooking it over medium-low heat to help it cook evenly.
• Watch for thickening and bubbling. That’s your cue that the pudding has reached the right stage before you remove it from the heat.
• Give it time to chill. Refrigerate the pudding for at least 2-3 hours before serving if you want a chilled dessert.
• Keep the whipping cream cold. Cold heavy whipping cream whips better than warm cream.
• Chill your mixing bowl. A cold bowl can also help the heavy cream whip more quickly.
• Stop at soft peaks. Don’t keep beating the maple whipped cream long after soft peaks form.
• Make it ahead. The pudding cups can be assembled a day before serving, making them a convenient Thanksgiving dessert.
• Add pecans last. Wait until right before serving to sprinkle on the toasted pecans so they stay crunchy.
• Use a resealable bag for easy piping. Fill a small resealable bag with maple whipped cream, seal it, snip off one corner, and use it as a quick homemade pastry bag.

Pumpkin Pudding Topping Ideas

The maple whipped cream and toasted pecans are the toppings included in the recipe, and they’re a delicious combination. But if you want to change things up, homemade pumpkin pudding gives you plenty of possibilities.

Try one or two of these:

• Chopped walnuts
• Crushed graham crackers
• Cookie crumbs
• Toffee pieces
• Caramel sauce or Butterscotch sauce
• Chocolate shavings such as dark chocolate or white chocolate
• Mini chocolate chips
• Sliced or chopped almonds
• Extra pumpkin pie spice
• Cinnamon

Pumpkin Pudding FAQ

How should I store Pumpkin Pudding?
Cover the individual pudding cups and store them in the refrigerator. Keep them chilled until you’re ready to serve, especially once you’ve added the homemade maple whipped cream.

Can you freeze Pumpkin Pudding?
I wouldn’t recommend freezing this pudding for the best creamy texture. This recipe is easy to prepare ahead and refrigerate instead.

How long will the Pumpkin Pudding last?
The pudding will last a few days well covered in the refrigerator. The whipped cream may need to be stabilized if made ahead.

Substitutions?
Instead of pecans, you can use walnuts, almonds, or your favorite nut. Vanilla extract can also be substituted for the maple flavoring. If you don’t like pumpkin pie spice, you can use cinnamon or your favorite baking spice.

Can I use low-fat ingredients?
You can use 2% milk. I would keep the heavy whipping cream as written if you’re making the maple whipped cream because it needs to whip properly.

What else can I add to this recipe?
Try optional toppings such as caramel, toffee pieces, chocolate shavings, cookie crumbs, crushed graham crackers, almonds, or walnuts. A little extra pumpkin spice or cinnamon over the whipped cream would also make a simple garnish.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – These would be tough to make vegan, but you can try substitutes for milk, butter, and whipped cream.

Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.

Low-Carb – This would be a tough one to make low-carb, but you can use a sugar substitute to reduce the carbs a little.

Gluten-Free – This should be gluten-free, but check specific brands and ingredients.

Other Recipes You May Enjoy

• Pumpkin Dump Cake – An easy fall dessert that’s a cross between pumpkin pie and pumpkin crunch cake.
• Pumpkin Crunch Cake – A homemade layered pumpkin cake with cream cheese frosting and a crunchy topping.
• Pumpkin Chocolate Chip Cookies – Easy homemade pumpkin cookies that are soft and chewy without being too cakey.
• Pumpkin Cannoli Dip – A quick and easy fall twist on classic cannoli dip.
• Pumpkin Cannoli – A fun pumpkin twist on the classic Italian pastry.
• Pumpkin Cannoli Cake – Another fun way to combine pumpkin with cannoli-inspired flavors.
• No Bake Pumpkin Chocolate Chip Cake – Mini no-bake pumpkin chocolate chip cakes that make an easy fall dessert.

This easy Pumpkin Pudding is proof that a homemade fall dessert doesn’t have to involve hours in the kitchen. Creamy pumpkin pudding from scratch, fluffy maple whipped cream, and crunchy toasted pecans make a simple but impressive dessert that’s perfect for fall, Thanksgiving, and pumpkin season! Check out all my other delicious pumpkin recipes!