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+ servings
closeup of 3 glasses of the pumpkin pudding from Puddin'

Pumpkin Pie Pudding

Print Recipe
This creamy and decadent pudding from Clio Goodman's book Puddin' puts a sensual spin on pumpkin pie, only in a spoonable form. 
Course Dessert
Cuisine American
Dish Type pudding
Cooking Style Baking
Seasonal Christmas, Halloween, Holiday season, New Year's Eve, Thanksgiving, winter
Ingredient pumpkin
Prep Time 5 minutes
Cook Time 22 minutes
Cooling Time 2 hours
Total Time 27 minutes
Servings 6
Calories 321
Author Clio Goodman

Ingredients

  • 1 3/4 cups half and half
  • 1 3/4 cups whole milk
  • 3 egg yolks
  • 3 tbsp cornstarch
  • 1 15-oz can unsweetened, solid-pack pumpkin
  • 1 cup dark brown sugar
  • 1 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • whipped cream for serving** optional

Instructions

  • In a medium saucepan vigorously whisk together all of the ingredients except for the vanilla.
  • Cook over medium heat, whisking constantly, until thickened, 10 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done.)
  • Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a ladle (using a ladle here really helps separate the pumpkin solids from the silky pudding ). Whisk in vanilla.
  • Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.

Notes

*If you don't have a sieve, use a fine mesh strainer. 

**I like to make fresh whipped cream as a topping for this (or any) pudding. 

Nutrition

Calories: 321kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 130mg | Sodium: 473mg | Potassium: 261mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg