Creamy Pumpkin Spice Pudding

This creamy pumpkin spice pudding is everything I love about fall in one little dessert. Made from scratch with real pumpkin, warm cinnamon, nutmeg, ginger, and a touch of brown sugar, it’s rich, silky, and perfectly spiced. Top it with a generous spoonful of whipped cream and a sprinkle of toasted pecans, sprinkles, or toasted pumpkin seeds for an extra-special fall treat.

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: At least 2 hours
Yield: 6 (4-ounce) servings

Ingredients:

Pumpkin Pudding

• ½ cup (110 g) packed light or dark brown sugar

• 2 tablespoons + 2 teaspoons (17 g) cornstarch

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon turmeric, optional, for colour

• ⅛ teaspoon ground allspice

• ½ teaspoon fine sea salt

• 1½ cups (355 ml) whole milk

• ½ cup (120 ml) heavy cream

• ½ cup (125 g) unsweetened pumpkin purée

• ½ teaspoon vanilla extract

• ½ teaspoon ground ginger

• 2 tablespoons (30 g) unsalted butter

For Serving

• 1 cup whipped cream

• sprinkles, optional

• Toasted pecans, optional

• Toasted pumpkin seeds, optional

Instructions:

1. In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, ginger and salt until well combined.

2. Whisk in the milk, heavy cream, pumpkin purée.

3. Place the saucepan over medium heat. Cook, whisking constantly and making sure to scrape along the bottom and into the corners of the pan, until the pudding comes to a boil.

4. Once you see large bubbles breaking through the surface, continue cooking and whisking for 2 minutes.

5. Remove the saucepan from the heat and whisk in the butter and vanilla until completely melted and incorporated. The pudding should be smooth and have a consistency similar to creamy yogurt.

6. Pour the hot pudding through a fine-mesh strainer into a large measuring cup or pitcher.

7. Divide the pudding evenly among 6 small, heatproof cups or jars. Cover and refrigerate for at least 2 hours, or until completely chilled and set.

8. When ready to serve, top each pudding with whipped cream and finish with your choice of toppings.

Notes:

1. Be sure to use pure pumpkin rather than pumpkin pie filling.

2. The turmeric is optional and is included primarily to enhance the warm golden colour of the pudding.

3. The puddings can be prepared ahead and refrigerated for 2–3 days. Keep them covered and add the whipped cream and toppings just before serving.