EASY! {No-Bake} Pumpkin Pie Pudding

Enjoy the flavors of fall with this EASY-to-prepare NO-BAKE Pumpkin Dessert: Pumpkin Pie Pudding! Gluten-Free, low-fat, low carb, and low sodium – this creamy pudding boasts all the flavors of pumpkin pie without the crust!

Two cups of pumpkin pie pudding topped with fresh whipped cream and a light shaving of fresh nutmeg.

Creating the flavors of pumpkin pie without the crust makes this recipe Gluten-Free but also significantly reduced the fat and calories. More than that, it makes this recipe low fat, low-sugar, low carb, low sodium and Lacto-Ovo vegetarian (vegetarians who also include eggs and dairy in their diets). This is great news for those people on your guest list who may have special dietary needs. With some ingredient swaps, this recipe can also be made vegan.

You won’t need a special dietary restriction to enjoy this Pumpkin Pie Pudding. It’s simply the perfect accompaniment to any fall or Holiday gathering.

 

 Why is Pumpkin Pudding the Perfect Fall Dessert?

Gluten-Free

Low Sodium

Low-fat

Low Sugar

Low-carb

Vegetarian

 

The ingredients for pumpkin pie pudding placed out on a brown table; pumpkin puree, egg, cornstarch, pumpking pie spice, walnuts, milk, sugar, nutmeg, salt, and vanilla.
 

What are the ingredients of Pumpkin Pie Pudding?

  • Pumpkin pureeI use organic canned pumpkin which is not the same as the one labeled pumpkin pie filling.
  • vanilla extractI only recommend pure vanilla extract. The flavor is amazing as compared to imitation Vanilla (not pictured).
  • Pumpkin Pie seasoning – Homemade from spices already in your pantry – why pay twice for these ingredients?
  • Milk, Low Fat (1%) – may also use skim, 2%, or whole. Recipe may also work with almond milk or soy milk for vegan.
  • Eggused as a thickener and cooks in the pudding base on the stove top. Could possibly substitute chia seeds for vegan.
  • Cornstarchjust enough to thicken the pudding and give it that creamy mouth-feel.
  • Sugaryou may also substitute your favorite honey, Stevia, Splenda (for baking), maple syrup, or agave.
  • Saltjust a pinch. This brightens the flavors on your palate (not pictured).

Optional Garnishes:

  • Fresh whipped cream fresh tastes best and it’s SO EASY to make. Guests are always impressed with freshly whipped cream. Omit for vegan.
  • Toasted walnuts – See Kitchen Tip below.
  • Nutmeg – freshly shaved is amazing but a dash of extra pumpkin pie spice tastes great, too.

Expert Tip:

To toast walnuts, heat a large frying pan over medium-high heat and stir constantly. The nuts are done when they start to brown. This will take 5-minutes or less. Watch them closely as they can burn easily.

A collage for the instructions on how to make pumpkin pie pudding. 1. add the sugar and cornstarch into the pan and stir to combine. 2. Add the rest of the ingredients and bring to a boil to thicken. 3. pour into dessert cups or ramekins. 4. chill and enjoy

How Do I make Pumpkin Pie Pudding from scratch?

  1. Combine sugar and cornstarch in a medium saucepan over medium heat.
  2. In a separate bowl or large measuring cup, combine milk and egg, whisking to incorporate. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat and set aside.
  3. Combine pumpkin, vanilla extract, pumpkin pie spice, and salt in a bowl. Stir until combined.
  4. Slowly add pumpkin mixture to milk mixture, whisking constantly.
  5. Place pan over low heat, and cook for about 3 minutes or until thoroughly heated, stirring constantly (do not boil).
  6. Divide pudding evenly among 4 dessert bowls.
  7. Chill until ready to serve.
  8. To Serve: Top with a dollop of Freshly whipped cream, toasted walnuts, and a light sprinkling of freshly shaved nutmeg.
 up-close photo of pumpkin pie pudding in a glass serving dish
 

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©Kitchen Dreaming by KitchenDreaming.com

Pumpkin Pie Pudding 1

Pumpkin Pie Pudding

Ronda Eagle | Kitchen Dreaming
Taste the flavors of fall with this Pumpkin Pie Pudding. Creamy and delicious, this pudding boasts all the flavors of pumpkin pie without the crust!
5 from 5 votes
Prep Time 5 mins
Cook Time 5 mins
Chill 2 hrs
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 135 kcal

Ingredients
 
 

  • 6 Tablespoons Sugar
  • 2 tablespoons cornstarch
  • 1-3/4 cups milk , low fat (1%)
  • 1 large egg
  • 1 cup of canned unsweetened pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • 1 teaspoon Pumpkin Pie seasoning
  • 1/8 teaspoon salt

Garnish:

Instructions
 

  • Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
  • Combine pumpkin, vanilla extract, pumpkin pie spice and salt in a bowl. Stirring until well incorporated. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap to prevent it from forming a skin over the top. Chill until read to serve.
  • Top with a dollop of whipped cream, toasted walnuts and fresh nutmeg.

Notes

  1. This recipe comes together fast and is super easy to make - about 10 minutes plus chill time is all you need for this dessert.
  2. Top with fresh whipped cream and a shaving of fresh nutmeg or pumpkin pie spice. You won't be disappointed.

EXPERT TIP:

  • To toast walnuts, heat a large frying pan over medium high heat and stir constantly.
  • Nuts are done when they start to brown will take 5 minutes or less.
  • Watch them closely as they will burn easily.

Nutrition

Serving: 0.5cupCalories: 135kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 0gCholesterol: 42mgSodium: 98mgPotassium: 161mgFiber: 1gSugar: 20gVitamin A: 9615IUVitamin C: 2.6mgCalcium: 43mgIron: 1.1mg
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