Easy Pumpkin Pie Pudding Cups with Whipped Cream

If you love pumpkin pie, but don’t always want to go through the process of having to bake pies, make pumpkin pie pudding cups! This easy dessert has the creamy deliciousness of classic pumpkin pie but only takes a few minutes to assemble. Even better, these creamy pumpkin 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 purée, and let me tell you, it was a good idea!

I loved it so much that the next time I made it, I added way more homemade pumpkin puree for a true pumpkin pie experience. Now, these are a regular addition to my fall meal plan!

If you love pumpkin flavor, try these sourdough pumpkin muffins! They’re incredibly moist from the pumpkin puree and are loaded with fragrant spices!

Equipment

To make your own pumpkin pie pudding cups, you’ll need these everyday tools:

• Saucepan
• Whisk or hand mixer
• Spatula
• Small serving dishes (Ramekins, jars, parfait glasses, or mugs)

Ingredients

• Maple syrup: I love this organic maple syrup from Azure Standard. It has a great, rich flavor, perfect for sweetening these pudding cups. 
• Cornstarch: I prefer to use organic cornstarch whenever possible, but you can use any cornstarch in your pantry.
• Milk: I use organic whole milk. If your grocery store doesn’t carry organic, conventional whole milk will certainly work!
• Pumpkin puree: Use either canned pumpkin or make your own pumpkin puree.
• Spices: I use ground cinnamon, dried ginger, and salt. Feel free to use a pre-blended pumpkin pie spice instead!
• Heavy cream: Without eggs, a good quality heavy cream goes a long way to making this great recipe smooth and silky. Use organic heavy cream if you can.
• Butter: You’ll need one tablespoon of softened butter. Azure Standard grass-fed butter is my absolute favorite, and it has the butteriest butter flavor I have ever had!
• Vanilla extract:  I always have a jar of homemade vanilla extract exactly for reasons like this. I make mine with the most simple ingredients, and the homemade vanilla flavor really takes it up a notch.

How to Make Pumpkin Pudding Cups

1. In a medium saucepan, off the heat, add in your maple syrup and cornstarch, and whisk everything together. 
2. 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!
3. Add your pumpkin, ginger, cinnamon, and salt to the pan. Whisk until it is incorporated, and you can see a little steam. You want to heat up the mix a bit at this point. It should only take a few minutes.
4. 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!
5. 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.
6. Let the pudding mix heat up. Whisk occasionally. It will start to thicken up gradually.
7. Taste 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.
8. 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.
9. Allow the pudding cups to chill for 2 hours or so.
10. Top with whipped cream and a sprinkle of crushed graham crackers or maple granola.

Storing

Fridge: Allow the pumpkin pudding to chill for 2 hours; until the pudding sets up. They will last for about a week in the fridge.

Freezer: Like most puddings, these dessert cups are best soon after making them. However, if you do need to store them long-term, place them in an airtight container, seal them tightly, and you can store them in the freezer for 1-2 months. Be sure to leave a little head space in case the pudding expands in the freezer. Let them thaw in the fridge overnight before enjoying.

Serving Suggestions

The convenience of this recipe makes it a natural fit for a special occasion! 

• Prepare a batch ahead of time, let it cool, and it’ll be a just-right treat for after dinner.
• Pop them in the freezer for a bit for an extra cold and creamy treat. Have you ever tried frozen pudding? So refreshing!
• Serve them with a dollop of whipped cream and crumbled graham crackers or granola for a little crunch.

These are truly a crowd-pleaser, and because they’re such a simple recipe, even 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!

FAQs

Related Recipes

If you love delicious dessert recipes that make you feel warm and cozy, check out some of my other latest recipes!

• Sourdough Pumpkin Muffins
• Butterscotch Pudding Pie
• Rustic Apple Galette
• Simple Apple Cider Scones
• Perfect Gravenstein Apple Crisp Recipe
• Oatmeal Cookie Pie Crust