When you need pumpkin pie in a hurry, turn to this creamy stovetop pumpkin pudding. It's made on the stovetop in minutes with milk, cream, cornstarch, brown sugar, and butter, and it's flavored with vanilla, ginger, cinnamon, and nutmeg.
This recipe takes just 15 minutes of active time. For best results, chill for 2 hours before serving. Top it with whipped mascarpone cream for pumpkin cheesecake vibes. I've tested options for making this pudding dairy-free & vegan, paleo-friendly, and refined sugar-free. Bojon appétit!
This time of year, I can never get enough pumpkin desserts. Along with moist gluten-free pumpkin bread and luscious gluten-free pumpkin pie, this pumpkin pudding is one of my favorite things to make when fall rolls around.
I adapted the recipe from my go-to eggless butterscotch pudding recipe one night when I was craving pudding but wanted to use up some extra pumpkin puree. I've been making this recipe on repeat since then!
This no-bake pumpkin pudding recipe is:
- creamy
- dreamy
- gently spiced with golden pumpkin pie spice
- not-too-sweet
- made on the stovetop (no oven required!)
- topped with whipped mascarpone (or non-dairy topping)
- tastes like the most luscious pumpkin pie filling but even easier
- can be made up to 3 days ahead – in fact it just gets better as the flavors meld!
Here's what one happy reader had to say about it:
“Thank you kindly for this divine pudding, everyone devoured it! The texture is smooth, silky, and full of autumn spices… Truly, a keeper…”
—Diana
Ingredients & Substitution Suggestions
- Pumpkin puree forms the base of this recipe. Be sure to get a can that's 100% pumpkin and *not* pumpkin pie filling. Butternut squash puree works just as well. For extra-delicious pudding, make your own winter squash puree. I usually use butternut squash, but kabocha squash works beautifully too.
- Milk and cream create a luscious base that's just rich enough. For dairy-free, use plant milk (such as almond milk) and full-fat canned coconut milk.
- Butter adds additional richness, making the pudding extra silky. Use plant-based butter for dairy-free.
- Brown sugar sweetens the pudding. Light brown sugar will make the pudding brighter in color, while dark brown sugar will give a deeper molasses flavor. For refined sugar-free, use coconut sugar or maple sugar instead.
- Cinnamon, nutmeg, allspice, ginger, and turmeric add cozy fall flavor. I like using grated fresh ginger root when I have some on hand – it gives the pudding a bright pop of flavor. But you can also omit the spices and use my golden pumpkin pie spice. The turmeric is mostly to brighten the color and can be omitted if you prefer.
- Vanilla bean steeped with the dairy makes this pudding feel extra-luxurious, but vanilla extract or paste will work too.
- Cornstarch thickens the pudding. I've tried this with tapioca starch, which works ok, but the texture is much nicer with the cornstarch. While some recipes include eggs or egg yolks, this eggless version tastes extra bright, and there's no risk of overcooking the eggs and making the texture weird.
- Salt sharpens the flavor. Fine sea salt or kosher salt both work well. If you only have table salt, use only half the amount as it can have a harsher flavor.
Toppings
This easy pumpkin dessert needs no accompaniment, but I like to top it with:
- Whipped mascarpone cream kissed with vanilla bean
- Toasted pecans, pumpkin seeds, or toasted buckwheat groats for a bit of crunch
Method
- This recipe comes together with just 15 minutes of active time plus at least 2 hours to chill.
- It makes 6 half-cup servings (or 4 6-ounce servings if you prefer moar pudding!)
- It can be made up to 3 days ahead, making it a handy recipe to have in your back pocket for holiday meals, parties, and potlucks. Bonus that it doesn't take up precious oven space!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin pie pudding, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
15-Minute Creamy Stovetop Pumpkin Pudding
Print Recipe Pin RecipeSilky pumpkin pudding kissed with brown sugar and spices tastes just like the best pumpkin pie ever, only way easier. See the notes for a vegan option!
Servings: 6 (4 ounce) servings
Ingredients
Pudding:
- ½ cup (110 g) packed light or dark brown sugar (or ¾ cup coconut sugar)
- 2 tablespoons plus 2 teaspoons (17 g) cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric (optional, mostly for color)
- ⅛ teaspoon allspice
- ½ teaspoon fine sea salt
- 1 ½ cups (355 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ cup (125 g) unsweetened pumpkin puree (preferably homemade)
- ½ vanilla bean, split lengthwise and scraped (or ½ teaspoon vanilla extract added with the butter)
- 1 teaspoon packed finely grated fresh ginger (or ½ teaspoon ground ginger, added with the other spices)
- 2 tablespoons (30 g) unsalted butter
Toppings:
- 1 cup whipped mascarpone
- optional: toasted pecans, pumpkin seeds, and/or buckwheat groats
Instructions
- In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until combined.
- Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger.
- Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pan with the whisk. You’ll have to stop whisking for a few seconds to verify that the pudding is boiling, which you’ll know by the big bubbles that pop gloopily.
- Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt.
- Strain the hot pudding through a mesh strainer and into a large measuring pitcher, then divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours and up to 2 or 3 days.
- Make the whipped mascarpone and chill until needed.
- Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or pumpkin seeds. Bojon appétit!
Video
Notes
Whipped mascarpone and toasted buckwheat and pecans make a pretty and tasty topping; feel free to substitute regular whipped cream and toasted walnuts or pumpkin seeds if you prefer. To toast the buckwheat groats, place them in a small, dry skillet and set over medium heat. Shake the pan frequently, until the buckwheat turns golden and smells nutty, 2-3 minutes. Tip into a small bowl and allow to cool completely.
You can swap out all the spices including the fresh ginger for 1 ½ teaspoons of my golden pumpkin pie spice.
Vegan Pumpkin Pudding
Omit the milk and cream, using 1 cup plant milk (such as almond milk) and 1 cup full-fat canned coconut milk. Use vegan butter. Top the puddings with whipped coconut cream or with a rich, vanilla coconut yogurt such as Cocojune or Culina.
Paleo-Friendly Pumpkin Pudding
Make the version above (or use grass-fed dairy). Use coconut sugar instead of brown sugar by weight (it will be about 50% more by volume)
Nutritional values are based on one of six servings.
Nutrition
Calories: 331kcalCarbohydrates: 29gProtein: 4gFat: 23gSaturated Fat: 13gCholesterol: 66mgSodium: 253mgPotassium: 187mgFiber: 1gSugar: 23gVitamin A: 3960IUVitamin C: 0.8mgCalcium: 124mgIron: 0.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
Jeannie says
I made this 2 nights ago. My husband and I enjoyed it last night, so much so that we had seconds 😄.
Just couldn’t help ourselves.
I made crème fraiche to top it off with, as I had cream and buttermilk. It took even less time (about 30 seconds) than your mascarpone- which looks delicious also.
A great recipe, so silky and flavorful. Thank you!
Jeannie
Alanna Taylor-Tobin says
Aw that makes me so happy to hear. I'm glad it's a hit! Jay and I are equally powerless over pumpkin pudding – the struggle is real!
Jay says
I made the vegan version and as soon as I added the vegan butter, I lost the creamy consistency and the mixture separated.
Any idea why or vegan substitutes for the butter?
Taste was really nice!
Alanna Taylor-Tobin says
Hi Jay,
I'm sorry to hear that the texture got weird after adding the vegan butter - that's no good! Which brand of butter did you try? I've had good luck with Miyoko's, which I used to test the vegan version. Let me know and I'm happy to help troubleshoot!
-Alanna
Diana says
Greetings Alanna,
Thank you kindly for this divine pudding, everyone devoured it!
Only substitute I made was using the vegan whipped cream and adding a little maple syrup to it as the topping. The texture is smooth, silky, and full of autumn spices… Truly, a keeper…
Alanna Taylor-Tobin says
Ah I'm so glad you love it! One of my all-time favorites too. Happy fall!
Kathy says
Delicious in your almond flour tart crust!
David Gantt says
Mine was very thick in the pot but by the time I got it all strained my pudding had cooled quite a bit. I covered it with plastic wrap and let cool on the counter. After I let it set in the fridge for a few hours it was mostly runny. Any idea what could have caused it?
Also, can I use a specific amount of gelatin instead of cornstarch?
Alanna Taylor-Tobin says
Hi David,
Thanks for letting me know about this issue! I'm a bit stumped because usually the pudding gets *more* firm as it chills. Did you use the dairy options and cornstarch, or did you use any of the alternate ingredients? Happy to help troubleshoot!
As for using gelatin instead of cornstarch, that would be more like a pumpkin panna cotta (which sounds delicious!) Looking at other recipes, it sounds like you would need one (quarter-ounce) envelope of gelatin which you would first "bloom" in 1/4 cup of the milk. Then you'd proceed with the recipe, adding in the bloomed gelatin, heating the mixture to 210ºF. Pour it into jars and chill for a few hours until set.
Please let me know if you try the original recipe again or experiment with the gelatin version!
-Alanna
Christina says
Wow! I just made this today and couldn’t resist trying it after 2.5 hours in the fridge. I added a little extra spice but otherwise followed the recipe to a T. The consistency is perfectly thickened and creamy, and the spices really come through. Love the fresh ginger! Had always been intimidated by stovetop puddings but this worked so well! A new fan in San Fran!
Alanna Taylor-Tobin says
Hi Christina,
Aw thanks so much for the sweet note – I'm so glad the pudding was a hit! A little extra spice is always welcome IMHO.
And hello from Potrero Hill! What neighborhood do you live in?
-Alanna
Martha says
Tasted amazing. A+++. … but stayed liquid and didn’t firm up in fridge, even after 8 hours!
Alanna Taylor-Tobin says
Huh that's so odd! Did you use the ingredients listed in the main recipe or did you do any ingredient subs? Assuming you boiled it for 2 minutes as directed? I'd love to help troubleshoot, so let me know, and thanks for the feedback!
Martha says
Happy New Year Alanna. Yes, I boiled it 2 minutes after I saw it bubbling. I used lower fat milk and light cream. I let the ramekins cool a bit before putting them in the fridge. Could that be the problem? The pudding seemed almost thicker in the pot.
Alanna Taylor-Tobin says
Ah I think the lower fat content is probably the culprit since the butterfat is part of what helps the pudding set up in the fridge. If you want to keep it lower fat, you can try increasing the amount of cornstarch. I would try adding 1 - 2 tablespoons more cornstarch and see if that does the trick.
Letting it cool before putting it in the fridge shouldn't make a difference as far as I can tell.
Please let me know if you try a lower fat version with more starch and I can add it to the recipe notes to help other readers!
Char says
Super quick and easy recipe. I used cream cheese instead of mascarpone and sprinkled crushed graham crackers over that. Tasted like pumpkin cheesecake. So good! Thank you for a great recipe!
Alanna Taylor-Tobin says
Ooh I love this variation - so brilliant! Adding it into the recipe in case other readers want to try it (I certainly do!) For the whipped cream, did you soften the cream cheese first, or did it whip up ok cold from the fridge?
Jennifer says
So yummy! I only had fat free milk and vanilla extract on hand and it still turned out! It was so good we couldn’t wait for it to cool and ate it warm. Divine. Already can’t wait to make it again! Thank you for this easy and quick recipe
Alanna Taylor-Tobin says
That's great to know that this pudding works well with fat free milk. I'm so glad you loved it! Thanks a bunch for the great feedback :D
Cindy says
Loved it so much that a few days later I made it again. I didn’t change any ingredients and after the 2 minute boil and over night in the fridge it was runny so now I’m gonna bring to boil again and add some cornstarch.
Alanna Taylor-Tobin says
That's so strange that the recipe worked as expected the first time but not the second - weird!
I had the oddest thing happen when I made this recently: I had bought some new cornstarch from the bulk bin at my co-op and used it to make a batch, and it also never set up. I've made this recipe over a dozen times over the years so I knew it wasn't an issue with the recipe. I bought a new box of cornstarch, remade it, and it set up beautifully as per usual. I deduced that the starch in the bulk bin must have been a different kind of starch, possibly tapioca which I've tried in puddings in the past and it doesn't set up as well as cornstarch. So bizarre, and I wouldn't have figured it out if I hadn't made my own recipe so many times. Just sharing on the offchance that that could be the issue for others as well!
In any case, boiling it again and adding more cornstarch is exactly what I would recommend. I hope it did the trick!
-Alanna
Ava says
Hi Alanna,
I'm sure this pudding is delicious but I actually have a recipe-request.
When I was a young girl, my dad would often buy my sister and I cranberry-blueberry muffins from a coffee shop chain here in Canada. They were dark but sweet (likely made with molasses) while the cranberries offered some delicious tartness. Obviously bran isn't gluten-free but I'm wondering if - with all your creativity and expertise with alternative flours - you might be able to concoct something similar? I especially crave those muffins this time of year :)
Alanna Taylor-Tobin says
Hi Ava,
Oh my goodness, those muffins sound DREAMY! I think you could adapt the poppyseed pluot muffins in my cookbook if you have a copy. I would use dark brown sugar instead of light brown, cranberries and blueberries instead of pluots, and leave off the poppy seeds. You could add a little molasses if you wanted as well.
Please let me know if you give those a try!
xo,
A
Claire Legas says
Hi Alanna,
I haven't made this yet but we've decided to make pumpkin cream puffs for Thanksgiving. Is this firm enough to fill the choux like cream puffs (cut in half and piped) or should I poke a hole in them and fill them that way?
Looking forward to trying this!
Thanks for your advice!
Claire
Alanna Taylor-Tobin says
Hi Claire!
Aw I love this idea - that sounds so delicious! I think you'll want the pudding a little thicker for that purpose. I would try maybe 4 or 5 tablespoons of corn starch to make sure it's nice and thick. And maybe add another tablespoon or two of butter, what do you think?
Please let me know how it works - pictures or it didn't happen! ;)
xoxo,
A
Claire says
You got it!
Thanks. :)
Breda says
I’d bet this is delicious. I made quite a bit of pumpkin puree this year so I’d like to make a double batch. Will I double all ingredients or just some, do you think?
I’m also assuming freezing isn’t an option with it with all the dairy?
Thank you so much
Alanna Taylor-Tobin says
Hi Breda,
Great questions!
I would recommend doubling all ingredients for a double batch.
As for freezing, it might make the texture weird, but it would probably still be edible once thawed. You just might not want to serve it to guests.
If you need a freezer-friendly recipe for more pumpkin puree, you might enjoy this pumpkin ice cream which has similar cozy flavors.
Let me know how you like the pudding!
-Alanna
Breda says
Thank you so much.
Breda 🙏🏻
Alanna Taylor-Tobin says
My pleasure. Please keep me posted!