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!

ramekin with pumpkin pie pudding topped with whipped cream and granola by a jar of zinnias.

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!

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!

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.
pumpkin pie pudding cup close up.

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.
sauce pan with pumpkin pie mixture and a whisk.
creamy pumpkin pie pudding in white ramekins cooling on the counter.

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!

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 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.
spoonful of pumpkin pie pudding on a metal spoon.

FAQs

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!

pumpkin pie pudding from scratch in a white ramekin.

Related Recipes

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

photo of pumpkin pie pudding cups with a spoonful of pudding.
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 2 votes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 ramekins
Calories 161 kcal

Equipment

  • Saucepan
  • 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.

Nutrition

Calories: 161kcal
Keyword butterscotch pudding, cinnamon, fall desserts, fall flavors, ginger, pudding cups, pumpkin pie
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29 Comments

    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! 🙂

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