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Pumpkin Pie Pudding

Everyone in your family will love the taste and flavor of this simple pumpkin pie pudding. Perfect for an after-dinner treat! What comes to mind when you think of a pumpkin pie pudding recipe? Something to treat yourself on a cold winter’s night of indulgence by the fire?  Or a dramatic, impressive, something to impress your guests, but it mustn’t be too complicated because I just don’t have the energy!
pumpkin pie pudding

Let’s face it most recipes are just pumpkin pie filling in a bowl.  Not exactly inspiring, right?  How many times can you re-invent pumpkin puree with cinnamon and ginger?  And many are just mixed with a packet mousse or whip.  Not exactly healthy either.  They certainly don’t inspire me.

I mean, if you’re going to eat sweetened puree, you want it to be a bit special, don’t you?

Well, I do.  Otherwise, what’s the point?

But, sweet, spicy pumpkin puree is yummy, easy to make, and has a much lower guilt quotient than a lot of desserts I know.

Let’s do the easy but real, healthy, creamy and totally satisfying pumpkin pudding recipe first, and then we’ll get a bit more adventurous.  OK? If you cannot wait until then you might want to try my pumpkin rice pudding recipe.


Pumpkin Pie Pudding

Pumpkin Pie Pudding

Pumpkin Pie pudding is hearty and filling. Enjoy it as a fall dessert or Thanksgiving treat.


  • 15 ounces of canned pumpkin, or fresh pumpkin
  • 1/2 cup of sugar
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup of milk
  • 2 eggs
  • Cream


Get a 15 ounce can of pumpkin puree.

Take a whisking bowl or your food processor bowl

Take 1 ¾ cup of your puree.

Add half a cup of sugar.

Or if you want something a bit more dark and smoldering, use some brown sugar or even honey or liquid palm sugar.

Add ½ teaspoon ground ginger and ¼ teaspoon of ground cloves – or just under a teaspoon of readily mixed pumpkin pie spice.

Add 1 cup milk

Add ½ cup cream

Add 2 eggs

Whisk it all up, either by hand in a bowl or in your food processor.

Divide the mix into about 8 similar size ovenproof bowls, and bake in the oven at 350 ºF for about 35 minutes. Your puddings shouldn't jiggle (shame), and a knife should come out clean when they are done.


This pumpkin pudding is great curled up on a wild winter’s night with yogurt sour cream, vanilla ice cream, and a warm furry companion. If you want a double dose of pumpkin you can have some homemade pumpkin ice cream with it instead of vanilla. 

I can guarantee you will enjoy my pumpkin pie cheesecake recipe if you want even more pie!

So where are all those more exciting recipes I promised you for pumpkin pudding?  There are waiting for you in the link below!

An adventurous and exciting range of pumpkin pudding recipes for those who can’t face serving pumpkin pie without the pie yet again! 

Where would you sit and enjoy a nice warm bowl of pumpkin pie pudding?

pumpkin pie pudding easy


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