Homemade Pumpkin Pie Pudding
on Oct 12, 2014, Updated Jun 05, 2024
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Homemade pumpkin pie pudding combines all your favorite sweet and warm flavors of pumpkin pie with the fun experience of enjoying individual pudding cups!
These pudding cups will remind you of the ones you ate in packed lunches as a kid, but with a little more flair thanks to pumpkin puree, pumpkin pie spice, and cute little mason jars to store and serve them in. I think they’re adorable and, not to mention, SO yummy. My kids and I love them, so it’s a win all the way around.
If you need a festive fall dessert for a gathering (especially if you’re in charge of bringing the dessert elsewhere), this is SUCH a great option! It travels well and comes together quickly and easily—which you know I love, and I know you love. Or just make a batch and keep them in your fridge for an after-school snack or supper treat!
Table of Contents
Why You’ll Love This Recipe
- These delicious pudding cups are a great mini fall sweet to get you in the mood for the season’s change!
- You can make individual cups or for your convenience, you can put it in a cake or pie pan! Really whatever type of dish you have will work.
- With pudding, you can get creative in many different ways, from the crust to the topping! Try adding some fun designs to the top of the pudding, make the top look like a pumpkin patch, or add some bats on it for a little Halloween fun.
Recipe Ingredients
- Brown sugar
- Cornstarch
- Milk — 2% or Whole works best
- Eggs
- Pumpkin — canned or homemade!
- Pumpkin pie spice — cinnamon, cloves, nutmeg, etc.
See the recipe card below for full information on ingredients and quantities.
How to Make Pumpkin Pie Pudding
- Add the brown sugar and cornstarch to the pan, then stir in the milk.
- Mix in eggs, and stir constantly.
- Stir in the pumpkin, salt, and pumpkin pie spice, and mix until combined.
- Pour into individual containers and let cool.
Because you’re storing these in sealed jars when the pudding is still hot, they’ll keep for a good while! I recommend enjoying them within two weeks and storing the jars in your refrigerator until you’re ready to serve them.
Nope, and it’s just as easy to make pudding from scratch as it is to use an instant pudding mix! The trick is to stir the mixture as it cooks continually so it thickens without burning.
As you cook the pudding ingredients, stir it constantly over medium heat for about 3 minutes. If it doesn’t reach your desired thickness, continue cooking for about another minute. It’ll also thicken some when you mix in the pumpkin puree.
Expert Tips
- Pour the hot pudding into 1-cup mason jars and make individual pudding cups. Just add a lid and store them in the fridge! They are easy for kids to grab and to pack for lunches.
- You can add whatever type of crust you want for a pudding like this!—graham crackers, cookies, or even a pie crust.
- For a fun way to serve these pudding cups, swap out the mason jars and use festive mugs! Pour the pudding in, add some whipped topping and a stick of cinnamon as a treat for your family and friends.
More Pumpkin Recipes to Consider
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Pumpkin Pie Pudding Cups
Ingredients
- 2/3 cup brown sugar
- 1/4 cup cornstarch
- 2 cups cold 2% or whole milk
- 2 large eggs
- 1 cup canned pumpkin
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
Instructions
- In a medium to large sauce pan, add the brown sugar and cornstarch. Whisk to combine. Slowly whisk in the cold milk to combine, until the mixture is smooth and no lumps are left.
- In a small bowl, beat the eggs.
- Place the pan over medium heat, and cook until the mixture thickens, stirring constantly. Let it bubble and cook for 1 minute.
- Scoop up about a half of a cup of the hot liquid, and slowly whisk it into your eggs. As soon as you have done that, slowly mix the egg mixture into the hot liquid in the pan.
- Cook, stirring constantly, until the mixture has thickened, about 3 minutes.
- Remove the pan from the heat, and stir in the pumpkin, salt, and pumpkin pie spice. Place the hot pudding into individual jars (I used 8-ounce wide mouth jars) OR place in a large serving dish or bowl, cover, and refrigerate. Eat when the pudding has cooled.
Notes
- To make this special you can make some homemade whipped cream for the topping!
- It’s also delicious with gingersnaps or graham crackers crumbled on top.
- This is a great dish to make and bring to a party or as a dinner gift for your friends.
- If you want pumpkin pie but aren’t willing to put in the effort, this is a great dupe for it! Its flavor is delicious, and the texture is perfect.
Can you substitute almond or soy milk for the cow milk?
I haven’t tried it but I’m thinking it might work. Let me know if you try it!
I looooove pumpkin pie, but you’re right about it being a pain to make sometimes. These little pumpkin puddings look like the perfect thing for a quick and easy weeknight pumpkin fix. Have pinned and will definitely be making these this pumpkin season. Thanks for the recipe!
These little pumpkin puddings look so delicious! I love how easy the recipe is.. it’s lucky that I have all the ingredients on hand to make these too! Thanks for sharing the great recipe, I definitely need to recreate it.