How to Make Pumpkin Pudding

Co-authored by wikiHow Staff

Last Updated: December 7, 2021

A lighter alternative to pumpkin pie filling, this boiled pudding makes a great fall dessert. The recipe is easy to make, especially if you recruit a kid or two to help with the stirring.

Ingredients

2 cups (480 mL) milk or milk substitute
3 tbsp (24 g) cornstarch
½ cup (100 g) granulated sugar
3 egg yolks
2 cups (480mL) pumpkin puree
1 tsp (5 mL) vanilla extract

Steps

1
Pour cornstarch into a cold saucepan. Measure out 3 tbsp (24 g) cornstarch, the ingredient that thickens this pudding. This is sold as cornflour in the United Kingdom.
2
Whisk in milk gradually. Measure out 2 cups (480 mL) milk in a separate container. Pour a little of this milk into the cornstarch and whisk to combine. Gradually pour in the rest of the milk, whisking until the mixture is lump-free.
- For a vegan and dairy-free pudding, use almond, soy, or coconut milk instead.
3
Add remaining ingredients. Whisk in ½ cup (100 g) granulated sugar, 3 egg yolks, 2 cups (480mL) pumpkin puree, and 1 tsp (5 mL) vanilla extract. The pudding may still be somewhat thin and lumpy at this stage.
4
Heat over medium heat. Continue to whisk gently until the pudding reaches a simmer.
5
Finish whisking over medium low heat. As soon as the pudding bubbles, reduce heat to medium low. Continue to whisk for another 10 minutes. The pudding should become thicker, but will not necessarily reach a final pudding consistency.
6
Chill the pudding for at least two hours. Carefully pour the pudding into containers and put them in the fridge. Let them sit for at least two hours, and preferably overnight for a thicker consistency.
7
Store in the refrigerator. The pumpkin pudding keeps for about a week in the fridge. If packing in sealed containers for bag lunches, eat it within two hours of leaving the fridge.^{[1]
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Warnings

Although some sources may say that cornstarch can be substituted for by flour, don't use flour. This will create a dough-like product that is definitely not pudding.

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