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

Pumpkin Pie Pudding

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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 autumn, Christmas, Halloween, Holiday season, New Year's Eve, Thanksgiving, winter
Ingredient pumpkin
Prep Time 5 mins
Cook Time 22 mins
Cooling Time 2 hrs
Total Time 27 mins
Servings 6
Author Clio Goodman


  • 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


  • 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.