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Pumpkin Spice Pudding

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x



For the pudding

  • 1 1/2 cups milk (2% or whole)
  • 1 cup heavy cream
  • 1 cup pumpkin purée
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt

For serving

  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • Crumbled amaretti Italian cookies or gingersnaps


For the pudding

  1. In a blender, blend together the milk, cream, pumpkin, sugar, cornstarch, spices, and salt until mixture is smooth. Pour the cream mixture into a medium saucepan. Heat cream mixture over medium heat, whisking occasionally, until steam rises. Continue cooking, whisking constantly, until mixture begins to thicken and coats the back of a spoon. Remove from heat. Pour pudding into dessert cups (about 1/2 cup per dessert cup) and refrigerate until completely set, 1-2 hours.

For serving

  1. Whip the cream with the sugar until soft peaks form. Spoon whipped cream onto pudding. Sprinkle cookie crumbles over whipped cream and serve.