Easy Pumpkin Pie Pudding Cups with Whipped Cream

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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!

ramekins with homemade pumpkin pie pudding topped with whipped cream.

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 menu!

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

Why you’ll love these pumpkin pie pudding cups

  • Quick & easy: This homemade pudding is an easy recipe that takes just a few minutes to assemble. Still so creamy without the egg yolks, you can satisfy your craving for creamy pumpkin pie filling without all the baking.
  • Pumpkin spice flavor: Something about the fall season stirs up a craving for pumpkin spice in everyone! You know fall is approaching when you start seeing pumpkin recipes everywhere you look – and if you ask me, it’s a good thing! Those warm flavors of pumpkin pie cozy up to our taste buds in just the perfect way.
  • Naturally sweetened: Finding natural, healthier substitutes to refined sugar is always a plus! I’ve found that using maple syrup over white or brown sugar also adds its own rich layer of flavor to the other pudding ingredients in this recipe!
  • From scratch: Unlike other recipes that call for boxed mixes and premade ingredients, these pumpkin pie cups are made from scratch with love!


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)
white dish with homemade pumpkin pie pudding on a wooden table.


  • 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. I used frozen pumpkin puree that I thawed in the fridge overnight.
  • Spices: I use pumpkin pie spice, a little extra cinnamon, and salt.
  • 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.
ingredients to make pudding with canned pumpkin on a wooden table.

How to Make Pumpkin Pudding Cups

  1. In a medium saucepan, off the heat, add in your maple syrup, pumpkin, 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 spices, milk, and salt. The mixture will look really wet at this time, and you may feel like it won’t come together. It will; don’t worry! Be sure to whisk often.
  4. 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.
  5. Let the pudding mix heat up. Whisk occasionally. It will start to thicken up gradually.
  6. 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.
  7. 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.
  8. Allow the pudding cups to chill for 2 hours or so.
  9. Top with whipped cream and a sprinkle of crushed graham crackers or maple granola.


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:  For pumpkin pie pudding cups, pour the pudding mixture into popsicle molds and freeze solid. Remove from the molds and wrap in parchment paper, then store in an airtight container or bag for 1-2 months.

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 maple 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!

containers of mini pumpkin pie pudding cups on a wooden table next to maple syrup.

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!

Tips & Variations

  • Do 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 mixture 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. This pudding layer still tastes delicious, so I prefer to eat it!
  • Want to doll up your pudding shots a bit? Add some maple whipped cream on top or sprinkle on some graham cracker crumbs or crumbled gingersnap cookies to give it that pie crust crunch! Pro tip: cinnamon graham crackers will add even more of that warm, cozy fall flavor.
  • Feel free to go wild with the spices you use in this recipe! Add some nutmeg, extra ginger, allspice, or any of those classic warming spices to your taste.
  • Instead of maple syrup, you can also use regular sugar or coconut sugar. Just be sure to taste the mixture and adjust the sweetness to your preference.


Can you make vegan pumpkin pie pudding cups?

Absolutely! You’ll want to use non-dairy milks. I recommend using coconut milk as it will have the perfect creamy consistency, and coconut cream is a great replacement for heavy cream. Use your favorite plant-based butter instead of dairy butter. I’ve made this pudding recipe to be creamy without needing an egg mixture, so you’re all set on that front!

How long does pumpkin pudding need to rest?

To fully set up, these pudding cups should be refrigerated for two hours. If you decide to eat them warm or frozen, they will still be delicious. However, because we are creating a homemade pudding from scratch, plan on preparing this recipe a bit ahead of time to get a true pudding experience.

Can you make pudding with cornstarch?

Cornstarch is one of the best ways to make pudding! It gels quickly, but it’s important to add the right balance of creamy ingredients; otherwise, it can have a gloopy texture. Be sure to follow your pumpkin pudding recipe closely and whisk constantly to avoid clumps!

white ramekins with pumpkin pudding by cinnamon sticks.

Related Recipes

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

closeup of a pumpkin pie pudding cup topped with homemade whipped cream.
ramekins with homemade pumpkin pie pudding.

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 15 votes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 ramekins
Calories 177 kcal


  • Saucepan
  • Spatula
  • Ramekins, jars, or mugs



  • In a medium-sized saucepan off the heat, add your maple syrup, pumpkin puree, and cornstarch to a pan. Whisk until incorporated. It may look clumpy right now.
  • Turn on the pan to medium heat and whisk a few times until the clumps disintegrate and the mixture warms up.
  • Add your spices, milk, and salt to the pan. Whisk constantly. 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 cook and thicken. Whisk constantly to avoid clumps of cornstarch.
  • Taste the pudding. Add more syrup if you prefer sweeter desserts.
  • 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 in the fridge for at least 2 hours (or enjoy warm).
  • Top with mapled whipped cream and a sprinkle of cinnamon. Enjoy!


Feel free to substitute granulated sugar or brown sugar for the maple syrup. Coconut sugar would be another great option for a naturally sweetened dessert.
I have not tried making this with non-dairy milk. 


Calories: 177kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 59mgPotassium: 258mgFiber: 1gSugar: 16gVitamin A: 6692IUVitamin C: 2mgCalcium: 141mgIron: 1mg
Keyword butterscotch pudding, cinnamon, fall desserts, fall flavors, ginger, pudding cups, pumpkin pie
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  1. Oh goodness, I have never heard of pumpkin pudding but this looks absolutely delicious!! The flavors in the ingredients just scream FALL!

    1. Yes, Elena! It’s really tasty and because there’s so much pumpkin, it’s lower calorie than if you made pudding just with milk. Really simple and tasty. Hope you enjoy! 🙂

  2. 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!

  3. 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!

    1. Thanks so much for visiting! We really love these pudding cups and hope you enjoy them, too. We’ll be sure to keep coming back!

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