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Pumpkin Pie Pudding Cups

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If you love pumpkin pie, but don’t always want to go through the process of baking a pie, make pumpkin pie pudding cups! They have the creamy deliciousness of pumpkin pie, but take just a few minutes to assemble.

These pumpkin pie pudding cups are also gluten-free and refined-sugar-free! I made this pudding recipe to be creamy without adding any egg yolks, so you don’t need to worry about tempering anything either. So easy!

I actually intended for this recipe to be maple ginger pudding! On a whim, I added pumpkin and loved it so much. I ended up going back, making it again, and adding way more pumpkin for a true pumpkin pie experience.

Pumpkin Pie Pudding Cup Ingredients

You’ll need:

  • 1/3 cup maple syrup
  • 3 tbs cornstarch
  • 2 cups of milk (I use organic whole milk)
  • 1 cup of canned pumpkin (Make your own puree!)
  • 1 tsp dried ginger (this makes it a little spicy; feel free to reduce to 1/2 tsp)
  • 1 tsp dried cinnamon
  • 1 pinch of salt
  • 1/4 cup heavy cream
  • 1 tbs butter
  • 1 tsp vanilla extract (Make your own!)
pumpkin pie pudding cup close up

Read: Why You Need to Keep a Well-Stocked Pantry (and a free download!)

Pumpkin Pie Pudding Cups Instructions

In a medium-sized saucepan off the heat, add your maple syrup and cornstarch to a pan. Whisk. It may look clumpy right now and that’s okay (left side of picture below).

pumpkin pie pudding cups recipe

Turn on the pan to medium heat and whisk a few times until the clumps disintegrate (right side of picture above). This should happen pretty quickly once the syrup heats up!

Add your pumpkin, ginger, cinnamon, and salt to the pan. Whisk until it is incorporated and you can see a little steam. You just want to heat up the mix a bit at this point. It should only take a few minutes.

Whisk in the milk. The mixture will look really wet at this time and you may feel like it won’t come together. It will; don’t worry!

Run a spatula along the inside edge of the pan to make sure you don’t get big clumps of pudding. Do this occasionally throughout the process.

Let the pudding mix heat up. Whisk occasionally. It will start to thicken up gradually.

I recommend tasting the pudding at this time. If you like desserts a little sweeter, consider adding another tablespoon of maple syrup. The flavors will mellow and come together as it rests, too.

Once you have big thick bubbles, remove the pudding from the heat. Stir in the heavy cream, butter, and vanilla. Whisk smooth and pour into your containers.

creamy pumpkin pie pudding

From this recipe, I was able to make 6 servings. I filled 4 standard ramekins to the inside lip and added a full ladle to some half-pint jars.

Allow the pudding cups to chill for 2 hours or so. They’re great warm, but I like a cold pudding!

Top with whipped cream and a sprinkle of crushed graham crackers or maple granola.

pumpkin pie pudding from scratch

Dealing with pudding skin

You know that skin that forms on top of pudding? Some people don’t like it so they add plastic wrap directly on the surface of the pudding to prevent it. I hear you can also add a little butter on top of your still-hot pudding and let it create a barrier.

Want to know what I do with pudding skin?

Eat it.

It tastes like pudding and I like pudding.

I also don’t like using plastic wrap in my house, so we don’t have any. If you also don’t have plastic wrap but don’t want to eat the skin, you can peel it off and throw it away.

When to serve Pumpkin Pie Pudding Cups

The convenience of this recipe makes it a natural fit for a special occasion! You can prepare a batch ahead of time, let it cool, and it’ll be a just-right treat for after dinner.

You can even pop them in the freezer for a bit for an extra cold and creamy treat. Have you ever tried frozen pudding??

These are truly a crowd pleaser and they’re simple enough the kids can help you make them!

Pumpkin pie pudding cups are perfect for any fall occasion including Thanksgiving, Christmas, and holiday parties.

Want some more fall flavor in your life? Check out these 70 Cozy Fall Desserts to Make From Scratch!

pumpkin pie pudding cup close up

Pumpkin Pie Pudding Cups

Perfect for fall! These creamy, spiced pumpkin pie pudding cups taste like pumpkin pie without turning on the oven. They taste great with a scoop of whipped cream and some crunchy crushed graham crackers.
5 from 10 votes
Cook Time 20 mins
Chill time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 6 ramekins
Calories 161 kcal

Equipment

  • Saucepan
  • Whisk
  • Spatula
  • Ramekins, jars, or mugs

Ingredients
  

  • 1/3 cup maple syrup
  • 3 tbs cornstarch
  • 1 cup canned pumpkin
  • 1 tsp cinnamon
  • t tsp ginger Feel free to reduce to 1/2 tsp if you don't like spice.
  • 1 pinch kosher salt
  • 2 cups whole milk
  • 1/4 cup heavy cream
  • 1 tbs butter

Instructions
 

  • In a medium-sized saucepan off the heat, add your maple syrup and cornstarch to a pan. Whisk. It may look clumpy right now and that's okay.
  • Turn on the pan to medium heat and whisk a few times until the clumps disintegrate. This should happen pretty quickly once the syrup heats up!
  • Add your pumpkin, ginger, cinnamon, and salt to the pan. Whisk until it is incorporated and you can see a little steam. You just want to heat up the mix a bit at this point. It should only take a few minutes.
  • Whisk in the milk. The mixture will look really wet at this time and you may feel like it won't come together. It will; don't worry!
  • Run a spatula along the inside edge of the pan to make sure you don't get big clumps of pudding. Do this occasionally throughout the process.
  • Let the pudding mix heat up. Whisk occasionally. It will start to thicken up gradually.
  • I recommend tasting the pudding at this time. If you like desserts a little sweeter, consider adding another tablespoon of maple syrup. The flavors will mellow and come together as it rests, too.
  • Once you have big thick bubbles, remove the pudding from the heat. Stir in the heavy cream, butter, and vanilla. Whisk smooth and pour into your containers.
  • Allow the pudding cups to chill for 2 hours or so. They're great warm, but I like a cold pudding!
  • Top with whipped cream and a sprinkle of crushed graham crackers or maple granola.

Notes

Feel free to substitute granulated sugar or brown sugar for the maple syrup.
I have not tried making this with non-dairy milk. 
Feel free to substitute the cinnamon and ginger with 2 tsp of Pumpkin Pie Spice if you have it on hand! You can also add a dash of nutmeg if you want more of that flavor. We like it with just cinnamon and ginger.
Keyword butterscotch pudding, cinnamon, fall desserts, fall flavors, ginger, pudding cups, pumpkin pie
pumpkin pie pudding cups

Let us know what you think about this recipe in the comments!

If you love fall flavors, check out these recipes:

Wedding Day Apple Crisp

Butterscotch Pudding Pie

Oatmeal Cookie Pie Crust

We love to share with other bloggers! This post was shared at one of these great linky parties!

Rachael

Rachael is a schoolteacher who loves to grow her own produce in her backyard garden, cook from scratch, and update vintage furniture for her farmhouse look. She lives in Western Washington with her husband and her cat.

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lisa lombardo
1 month ago

This looks delicious, Rachael! Saw your post on The Homestead Blog Hop!

Sandra at Thistle Cove Farm

Both sounds wonderful…pumpkin and maple.

Elena Wiggins
1 month ago

Oh goodness, I have never heard of pumpkin pudding but this looks absolutely delicious!! The flavors in the ingredients just scream FALL!

Theresa @ Shoestring Elegance

5 stars
Rachael, I love this recipe! Absolutely beautiful! Thank you for sharing at the TFT party! I’m featuring you this week at the party! Pinnedand shared! Happy Thursday!
Theresa

Ann @ Live The Old Way

Oh my gracious, this sounds amazing! I’m printing this out so I remember to make it. Thanks for sharing it with us at the Homestead Blog Hop, please come back again soon!

Alexandra
Alexandra
1 month ago

5 stars
Absolutely delicious – the perfect dessert for fall!

Amanda Marie Boyle
1 month ago

5 stars
These are so cute, what a great fall treat.

Carina
1 month ago

5 stars
Looks delicious!

Sue
Sue
1 month ago

5 stars
These look perfect for the pumpkin lovers – I can’t wait to make these for my daughter!

Amy
Amy
1 month ago

5 stars
Can’t wait to try this recipe! Pumpkin pie without baking….. my kinda dessert!

Kay
Kay
1 month ago

5 stars
Fabulous recipe, 1/2 tsp ginger was just right for me!

kerri
1 month ago

5 stars
i love that these are individual sized desserts. makes it perfect for gatherings or portion control! 😉

Chef Dennis
1 month ago

5 stars
What a delicious pudding! I am always looking for ways to use pumpkin and this pudding is a definite keeper!

Mama Maggie's Kitchen
Mama Maggie's Kitchen
1 month ago

5 stars
It looks delicious. I wish this were in front of me right now.

Liz
Liz
1 month ago

Just in time for the October pumpkin spice celebrations! Thank you for bringing them to Fiesta Friday.

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