10/05/2026
Boy, it's been a while since I've checked in here!
Today, though, I have good reason! I think you're going to love it. 🍂
It's officially fall and this recipe has been on repeat in my home for weeks. Pumpkin Pudding!
I call it a sweet combo of pudding and pumpkin pie, poured into cute little jelly jars, and stored in your fridge for a quick snack or a small dessert. It's like a little piece of heaven just waiting for you in your fridge!
Pumpkin Pudding Recipe:
2/3 c brown sugar
1/2 c cornstarch
2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp nutmeg
3 1/2 c milk
1/2 c heavy cream
1 c pumpkin puree
4 egg yolks
2 tsp vanilla
2 Tb butter, salted
In a saucepan on your stovetop, combine brown sugar, cornstarch, and spices. Mix well with whisk.
Pour milk and cream into saucepan, turn the heat to medium high and whisk the liquid and sugar are mixed together well.
While that is heating up, put egg yolks into a heat safe bowl. As the liquid mixture on the stove top starts to steam, take spoonfuls of the hot mix and temper your egg yolks with it. (Thats where you introduce the hot mix to the egg yolks.) I usually do about 4Tb of liquid into the yolks.
Once the egg yolks are tempered, stir them into the hot liquid mix on the stove top, whisking well.
At this point, the mixture should start to thicken. Continue to heat for another 1-2 minutes, whisking often.
Add your pumpkin puree to the hot mixture and whisk until it's fully incorporated. Your mixture should now be a gravy like consistency.
Remove from heat, add in vanilla and butter. Stir to combine.
Pour the hot mixture into glass canning jars or any glass jar that is able to withstand hot liquids. Allow to cool for a few minutes, place lids on jars and store in your refrigerator.
Pudding should keep for a week with no issues. Ours doesn't last here a week!
This pudding yields around 7 half pint jars.
Recipe questions/modifications:
~Can you sub another thickener for the cornstarch?
Maybe. I haven't tried that, but I would consider tapioca starch as an alternative.
~That seems like a lot of spice. Do I have to use that much?
Absolutely not! And you don't even have to use those particular spices. Play around with what you have on hand. We like ours to be extra "spicy".
~I don't have heavy cream on hand. What can I use instead?
This recipe would work completely fine with any combination of milk. If I had whole milk, I'd just use 4 cups of that. We have goat milk (which is more like 2% so I like to use heavy cream). You could use half and half also.
~Is the butter really necessary at the end?
No. You could leave it out. But why would you want to? Butter makes everything better!
~Would there be a cute way to serve this up at a party?
You bet! Fill each jar with a tad less pudding and then you can put fresh whipped cream (or a sq**rt from a can if you want) on top. Sprinkle the whipped cream with cinnamon or add a decorative piece of pie crust into the whipped cream.
If you try this recipe, I'd love to hear how you like it!
Happy fall! 🍂
