Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Pumpkin Pie Pudding
This quick and easy holiday dessert is great for your Thanksgiving feast. My Pumpkin Pie Pudding Recipe is simple to serve and has all of the great flavor of pumpkin pie.
Print
Pin
Ingredients
- 2 Cups Whole Milk
- 2 Large Egg Yolks - lightly beaten
- 1/2 Cup Sugar * 1 Cup for sweeter pudding
- 2 Tablespoons Corn Starch
- 1/4 teaspoon Salt
- 1/2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 1 Cup Canned Pumpkin Puree
Instructions
- Combine milk and egg yolks with a fork or whisk until eggs are completely incorporated. Heat in 3 quart pot over medium heat while whisking frequently for 5 minutes or until milk begins to steam.
- Combine sugar, cornstarch, salt and pumpkin pie spice. Gradually add mixture to warm milk while whisking.
- Heat for 5 more minutes while whisking continuously.
- Stir in vanilla and pumpkin puree. Heat for 5-7 more minutes or until mixture is bubbling, thickened and coats the sides of pan, remove from heat. Transfer to container.
- Refrigerate at least 4 hours before serving. (I refrigerate overnight)
- Place plastic wrap directly on top of pudding to prevent skin from forming.
Notes
*If making a sweeter pudding, it may require a couple extra minutes to thicken.
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!