Pumpkin pudding—creamy and easy to make, full of holiday flavors without any fuss. Sounds good right? It is! Pumpkin has got to be one of my favorite things to eat during this time of year. Whether it’s used in a dessert or savory dish, I can’t get enough. So when my Tiki Machine partners and I were trying to decide what Lucy was going to bring to the table for the month of November, it was pretty easy to decide on something pumpkin. Then one day I was craving pudding . . . well, you can guess how the rest of the story goes. So little Lucy is helping us celebrate the Thanksgiving season this month with pumpkin pudding!
Lucy Eats! Pumpkin Pudding, November 2012, Illustration by Mike Collins, Text by Deborah Collins, tikimachine.com
The pudding is super easy to whip up, making it a perfect project for you and your little ones to work on together. Most of the ingredients are put in a pot and heated until they thicken, then removed from the heat. Then you stir in pumpkin puree, butter, and vanilla and pour the pudding into a serving bowl to cool, then put it in the refrigerator to chill. That’s it!
A few words of advice: use either homemade pumpkin puree, or canned organic pumpkin puree so that the color is a nice bright orange, instead of the muddy brown color that comes from regular canned pumpkin puree. Also, make sure you use vanilla extract that you love, because it will make the finished pudding that much better. Right now I’m in love with Heilala Vanilla Extract, which I was recently sent to try out. It’s not cheap, but when it comes to vanilla, you definitely get what you pay for. The flavor is divine and worth having around to use in special dishes.
If you love pumpkin pie, you will love this pumpkin pudding. And the best part? It will take you much less time and effort to make!
Print This Recipe
Pumpkin Pudding
Makes about 8 servings
1 2/3 cup water
3 tablespoons cornstarch
1 can (14-ounces) sweetened condensed milk
3 large egg yolks, beaten
1 can (15-ounces) pumpkin puree
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1. Mix the water and cornstarch in a heavy saucepan until the cornstarch has completely dissolved.
2. Whisk in the sweetened condensed milk and egg yolks. Cook over medium heat until the mixture thickens and is bubbly. Then whisk in the pumpkin puree until combined and completely smooth.
3. Remove the saucepan from the heat and add the butter and vanilla extract. Stir until everything is mixed together and then pour into a serving bowl, cover with a clean, dry kitchen towel (to prevent extra moisture from condensing on the surface of the pudding while cooling), and let the pudding cool completely.
4. When the pudding has cooled, remove the kitchen towel and cover the top of the bowl with plastic wrap and set it in the refrigerator to chill. Serve chilled.
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* Disclosure: Heilala Vanilla sent me several samples of their vanilla products to try out. I am not being compensated in any way for this post. All thoughts and opinions are my own!
{ 16 comments… read them below or add one }
This sounds divine- I love all things pumpkin and my husband loves pudding. Thank you!
I was lucky enough to be a taste tester for this new recipe. I can vouch for its deliciousness. Of course, how can you go wrong with sweetened condensed milk as one of the ingredients?
This looks wonderful! I am going to try it with coconut creme & gelatin to replace the condensed milk and corn starch. Sounds like heaven in a bowl
Sounds lovely! Can’t wait to try veganizing it!
I’m printing this to try – I missed Thanksgiving due to a pinched nerve and have to have something pumpkin before the season passes ;)
I’m not quite sure how my mother-in-law makes her pumpkin pudding, but since they don’t use butter or egg yolks, I’m SURE it’s not this recipe. I really don’t care for it much at all, because it’s always always always a bit gritty. Oh, and they use low-fat Ready-Whip in a can. Yeah, thanksgiving is a real treat to eat with her and my FIL.
I love the simplicity of this pudding! Can’t wait to try it.
Wow- I’ve never ever had pumpkin pudding before. Looks delicious. Can’t wait to try it!
Rachael, this looks amazing and very delicious. I love pumpkins and I am sure that I will love this pudding too. I have to make this with my girl! Thank you for sharing!
Amazing pudding! Love the simplicity!
I would definitely be thankful for a bowl of this right now
I can’t wait to try this out, pumpkin pudding sounds delicious! It’ll be a great way to use up all my leftover pumpkin
Just made this and only sampled it but it tastes absolutely delicious…can’t wait for supper dessert.
This was a dinner party hit, thank you! I modified it a tiny bit by adding 1/2 tsp Ceylon cinnamon and 1/8 tsp ground nutmeg to the cooking section at the beginning.
Served in small single dishes with fresh grated nutmeg over pudding, topped with whipped cream and sprinkled with sea salt caramel roasted coconut shreds.
Thanks for posting!
I’m excited to try this recipe with my littles. And thank you, Sunny, I’m so used to spice with my pumpkin, I wondered how much I might add.
Just made the pudding. I put in a few dashes of pumpkin pie spice. Going to put in small cups when cool enough.
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