Pumpkin Pie Pudding Cups

ramekins with homemade pumpkin pie pudding.

5 from 15 votes

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.

Cook Time:20

Chill time:2

Total Time:2 20

Equipment

Saucepan
Whisk
Spatula
Ramekins, jars, or mugs

Ingredients

1/3 cup maple syrup
1/4 cup cornstarch
1 cup pumpkin puree or canned pumpkin
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon (optional)
1 pinch kosher salt
2 1/2 cups whole milk
1/4 cup heavy cream
1 tbs butter
1 tsp vanilla extract
1 batch maple whipped cream

Instructions

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.
1/3 cup maple syrup, 1/4 cup cornstarch, 1 cup pumpkin puree
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!
2 tsp pumpkin pie spice, 2 1/2 cups whole milk, 1 pinch kosher salt
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.
1/4 cup heavy cream, 1 tbs butter, 1 tsp vanilla extract
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!
1 batch maple whipped cream, 1/2 tsp ground cinnamon

Notes

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.

Nutrition

Course: Dessert

Cuisine: American

Keyword: butterscotch pudding, cinnamon, fall desserts, fall flavors, ginger, pudding cups, pumpkin pie

Servings: ramekins

Calories: 177kcal