Pumpkin Pudding : A Cozy, Creamy Fall Dessert

Pumpkin pudding has always been that underdog dessert. Everyone talks about pumpkin pie, pumpkin bread, pumpkin spice lattes — but the pudding? That’s where the real magic is. Smooth, spiced, and comforting, it’s basically a hug in a bowl.

I still remember being at my grandmother’s house one Thanksgiving when she didn’t feel like rolling pie crusts. Instead, she baked a simple pumpkin pudding in a casserole dish. At first, the family was skeptical. No pie? But one spoonful later, the room was quiet — everyone was too busy eating. It became a tradition in our house, and I’ve been chasing that silky, custardy texture ever since.

This dessert feels like fall in every bite: warm spices, creamy pumpkin, just the right amount of sweetness. Whether you’re making it for a weeknight treat or a holiday crowd, pumpkin pudding will always hit the mark.

Why You’ll Love This Pumpkin Pudding Recipe

This isn’t just dessert — it’s comfort food. Here’s why you’ll want to make it again and again:

• Easy pumpkin pudding – no pie crust, no fancy tools, just mix, bake, and eat.
  
• Balanced sweetness and spice – not cloying, not bland, just right.
  
• Golden, cozy presentation – looks beautiful whether you bake it in ramekins or a family-style dish.
  
• Serve it warm or chilled – warm for comfort, chilled for elegance.
  
• Crowd pleaser – I once brought this to a Friendsgiving, and let’s just say my “bring dessert” invitation has been permanent ever since.

Essential Ingredients for Homemade Pumpkin Pudding

Here’s what makes this pudding shine:

• Pumpkin puree (canned or fresh) – canned is easiest and consistent. If you go fresh, roast and puree until silky.
  
• Granulated sugar – gives it sweetness. For a healthier option, swap with maple syrup or honey.
  
• Eggs – the backbone of custard. They set the pudding and give it structure.
  
• Heavy cream – this is what makes it a creamy pumpkin pudding instead of something dry and dense.
  
• Cinnamon & nutmeg – classic pumpkin spice duo. Cinnamon gives warmth, nutmeg adds depth.
  
• Salt – tiny pinch, but don’t skip it. Salt makes desserts taste balanced, not flat.
  
• Vanilla extract – rounds out the flavor, like background music in a good dish.

Tip from the kitchen: if you’re going for that old fashioned pumpkin pudding vibe, stick with the basics. If you’re adventurous, play around with ginger, cardamom, or even a splash of bourbon.

Let’s Make It Together (Step-by-Step Baked Pumpkin Pudding)

This is a baked pumpkin pudding — think custard, not stovetop. Here’s how we do it:

1. Preheat your oven to 350°F (175°C). Always start with a hot oven so your pudding sets properly.
   
2. Mix the base – In a large bowl, whisk pumpkin puree, sugar, eggs, cinnamon, nutmeg, salt, and vanilla until smooth. Pro tip: whisk the eggs with pumpkin first, then add sugar and spices — this prevents graininess.
   
3. Add the cream – Slowly whisk in the heavy cream. Don’t rush it — adding too fast can split the mix. You want a silky batter.
   
4. Prepare your dish – Grease a baking dish or ramekins with butter. Ramekins are great if you want individual servings.
   
5. Bake for 30–40 minutes, until the edges are set but the center still has a gentle jiggle. (Overbake and you’ll end up with rubber instead of pudding.)
   
6. Cool down – Let it sit at least 10 minutes before serving. This is key — the texture settles and flavors bloom.
   
7. Serve it up – Warm with whipped cream, or chill it for a custard-like, no-bake pumpkin pudding vibe.

Chef’s note: if you want a super silky texture, bake the pudding in a water bath (ramekins in a pan of hot water). This prevents cracks and keeps the custard tender.

You Must Know (Quick Tips Recap)

• Pumpkin pudding is creamy, spiced, and comforting.
  
• It can be enjoyed warm (like grandma’s old fashioned pumpkin pudding) or chilled (restaurant-style elegance).
  
• You can make it ahead — it actually tastes better the next day.

Perfecting the Cooking Process

Here’s where most people mess up:

• Overmixing – whisk just until smooth. Too much air = spongy pudding.
  
• Overbaking – pull it out when it’s just barely set in the center. It’ll finish cooking as it cools.
  
• Skipping salt – dessert without salt tastes flat. Don’t be afraid of that pinch.

Think of this as a pumpkin custard. You want creamy, not rubbery. Smooth, not grainy.

Add Your Touch (Customization Ideas)

Want to make this your own? Here’s how:

• Add ginger, cloves, or cardamom for more spice.
  
• Use maple syrup or honey for a healthy pumpkin pudding twist.
  
• Top with candied pecans or granola for crunch.
  
• Drizzle with caramel or bourbon sauce for a grown-up dessert.
  
• Fold in cream cheese for a cheesecake-style pudding.

This recipe is a canvas. Play with it.

Storing & Reheating

• Store in the fridge, covered, for up to 5 days.
  
• Reheat in the microwave on low heat — don’t blast it or it’ll curdle.
  
• Honestly? Cold pumpkin pudding from the fridge the next day is incredible.

Chef’s Helpful Tips

• Strain the mixture before baking for that ultra-smooth texture.
  
• Fresh pumpkin puree works, but it must be silky smooth (blend it if needed).
  
• Chilling overnight actually improves the flavor — the spices deepen.
  
• Add salt to balance the sugar — don’t skip it.
  
• In my family, pumpkin pudding became a Thanksgiving staple when pie took too much time. Nobody complained.

Pumpkin & Fall Dessert Related Recipes

If you loved this pumpkin pudding recipe, you’ll want to try more cozy fall desserts from my kitchen:

• Try our soft and spiced Pumpkin Coffee Cake – perfect with a morning latte.
  
• If you love warm spices, you’ll also enjoy this rich Pumpkin Spice Cake with Cream Cheese Frosting.
  
• For a crunchy twist on fall flavors, check out this Pumpkin Crisp Recipe.
  
• These chewy, spiced Pumpkin Snickerdoodle Cookies are another festive favorite.
  
• Perfect alongside pudding, this moist Chocolate Chip Pumpkin Bread is a family favorite.
  
• Bake a classic Pumpkin Bread Recipe for another cozy autumn treat.
  
• For healthier takes, try Gluten-Free Pumpkin Squares or hearty Healthy Pumpkin Oatmeal Bars.
  
• Don’t miss this festive Perfect Pumpkin Crunch Cake — a true showstopper.

FAQ About Pumpkin Pudding Recipe

Conclusion + Call to Action

Pumpkin pudding might not get the same hype as pie, but once you taste it, you’ll understand why it’s the dessert I keep coming back to. It’s simple, satisfying, and adaptable — whether you’re looking for a creamy pumpkin pudding, a lighter healthy pumpkin pudding, or a festive old fashioned pumpkin pudding for the holidays.

So grab that can of pumpkin and give it a try. Bake it warm, chill it overnight, top it with whipped cream, or eat it straight from the fridge at midnight (I won’t judge).

Want more cozy desserts and inspiration? Check out my Pinterest recipe collection where I share seasonal favorites, kitchen tips, and more comfort food classics.

This is the pumpkin pudding I want to eat — and now, it can be yours too.

Pumpkin Pudding Recipe: A Cozy, Creamy Fall Dessert

Print Recipe

Pumpkin pudding is a cozy, creamy fall dessert that’s smooth, spiced, and comforting — basically a hug in a bowl. Perfect for Thanksgiving or any autumn evening.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups pumpkin puree (canned or fresh)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 1/2 cups heavy cream
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk pumpkin puree, sugar, eggs, cinnamon, nutmeg, salt, and vanilla until smooth.
3. Slowly whisk in heavy cream until silky.
4. Grease a baking dish or ramekins with butter.
5. Pour in mixture and bake for 30–40 minutes until edges are set but center still jiggles.
6. Cool for at least 10 minutes before serving.
7. Serve warm with whipped cream or chilled for a custard-like texture.

Notes

For an extra silky texture, bake in a water bath. Store covered in the fridge for up to 5 days. Chilling overnight deepens the flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 22g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 95mg

Keywords: pumpkin pudding, creamy pumpkin dessert, fall recipe, Thanksgiving dessert