Pumpkin Pie Pudding

If you try no other recipes from this blog, at least try this one.  It was SO good.  The recipes comes from Cooking Light Magazine with just a few changes.  It is silky and smooth with a great pumpkin pie taste without too much spice.  Thomas says we should put it in a pie crust and it would be the perfect pumpkin pie.
The candied nuts and whipped cream are garnishes, but really brought it all together; don’t leave them off!
Pumpkin Pie Pudding
Cooking Light Magazine

Pumpkin Pie Pudding

  • Author: Melissa Griffiths - Bless This Mess


  • 1/2 cup sugar, divided
  • 2 T. cornstarch
  • 1 3/4 c. 1 % milk (this is cooking light… I did 1 cup whole milk and 3/4 c. whipping cream instead, don’t fear the fat people!)
  • 1 large egg
  • 1/2 c. canned unsweetened pumpkin
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 1/8 t. ground nutmeg
  • 1/8 t. salt
  • 1/4 c. chopped walnuts
  • dash salt
  • 1/4 c. heavy whipping cream


  1. Combine 6 T. sugar and 2 T. cornstarch in a medium saucepan.  Place pan over medium heat.  Gradually whisk in the milk and egg and combine well.  Stirring constantly bring to a boil, cook 1 minutes, remove from heat.
  2. Combine pumpkin, vanilla, spices, and salt in a separate bowl and gradually add to the milk mixture whisking constantly.  Place the pudding over low heat and cook for 3 minutes until throughly heated, but do not let boil.  Divide pudding into 4 serving cups, cover with plastic wrap and refrigerate until chilled.
  3. Place remaining 2 T. of sugar, dash of salt, and nuts in a small skillet over low to medium low heat.  Cook until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat the nuts.  Transfer to lightly greased wax paper and cool completely.
  4. Place cream in a bowl and beat with mixer at high speed until stiff peaks form.
  5. Serve pudding when chilled with nuts and whipped cream on top.

Nutrition Information: YIELD: 6
Amount Per Serving: Calories: 183.5 Fat: 8.2g Cholesterol: 43.8mg Sodium: 93.7mg Carbohydrates: 24.1g Sugars: 21.3g Protein: 4.4g Vitamin A: 225.5µg Vitamin C: 1mg

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about me

About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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They shouldn’t curdle at the medium temperate… if you bring it to a boil too fast or add the eggs to hot milk they will get nasty. But no, I’ve never had that happen.

do you have a problem w/the eggs curdling/becoming scrambled eggs when you boil them for 1 minute?

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.