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Easy Homemade Pumpkin Pudding Recipe

Easy Homemade Pumpkin Pudding

This creamy stovetop pumpkin pudding combines pure pumpkin, whole milk, brown sugar, warm spices, cornstarch, and egg yolks for a smooth, comforting dessert. Chill it for at least 2 hours and finish with whipped cream or your favorite crunchy topping.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 ounces (425 g) Pure pumpkin puree, not pumpkin pie filling
  • 2 cups (480 ml) Whole milk
  • 3/4 cup (150 g) Packed light brown sugar
  • 1/4 cup (30 g) Cornstarch
  • 2 Large egg yolks
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla extract
Optional Toppings
  • As desired Whipped cream
  • As desired Cinnamon or nutmeg
  • As desired Chopped toasted pecans
  • As desired Gingersnap-cookie crumbs

Method
 

Step-by-Step
  1. In a medium saucepan, whisk together the brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt.
  2. Gradually whisk in the whole milk until smooth, then whisk in the pumpkin puree.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to gently bubble, usually 8 to 10 minutes.
  4. Place the egg yolks in a bowl. Slowly whisk about 1 cup of the hot pumpkin mixture into the yolks to temper them.
  5. Return the tempered yolk mixture to the saucepan and cook for another 1 to 2 minutes, stirring constantly. Do not allow the pudding to boil vigorously.
  6. Remove the saucepan from the heat and stir in the vanilla extract.
  7. Spoon or pour the pudding into six small serving dishes. Press plastic wrap directly onto the surface if preventing a skin is important.
  8. Refrigerate for at least 2 hours, until fully chilled and set. Add whipped cream and other toppings just before serving.

Notes

For an especially silky pudding, pass the finished mixture through a fine-mesh strainer before portioning it into dishes. Keep covered and refrigerated until serving.