When you need pumpkin pie in a hurry, turn to this stovetop pumpkin pudding! Creamy, dreamy, gently spiced with my golden pumpkin pie spice, and made on the stovetop in minutes, no oven required. Top it with whipped mascarpone cream for pumpkin cheesecake vibes.
This recipe takes just 15 minutes of active time. For best results, chill for 2 hours before serving. I've added 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 my favorite GF pumpkin bread and GF pumpkin pudding cake, this pumpkin pudding is one of my favorite pudding recipes to make when fall rolls around. I adapted it from my favorite eggless butterscotch pudding recipe one night when I was craving pudding but wanted to use up some extra pumpkin puree. I've been making it on repeat since then!
This no-bake pumpkin pudding recipe is:
- gently spiced with my golden pumpkin pie spice
- 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!
It's also quite versatile. With a few tweaks, I sometimes pour it into a crust for an easy stovetop pumpkin cream pie:
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 fear of overcooking the eggs.
- 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.
This easy pumpkin dessert needs no accompaniment, but I like to top it with:
- Whipped mascarpone kissed with vanilla bean
- Toasted pecans, walnuts, or pumpkin seeds for a bit of crunch
- Toasted buckwheat groats (or these cinnamon sprouted buckwheat groats are especially perfect)
How to Make Easy Stovetop Pumpkin Pudding
- This recipe comes together with just 20 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 arsenal for holiday meals, parties, and potlucks. Bonus that it doesn't take up precious oven space!
- Whisk together the sugar, cornstarch, and spices in a pot.
- Whisk in the dairy, pumpkin, vanilla, and ginger.
- Cook over low heat until the mixture thickens and comes to a boil, then cook for 2 minutes.
- Whisk in the butter, then strain the pudding into a large pitcher to remove any lumps.
- Divide the pudding among serving containers. Cover the vessels and chill until firm, 2 hours and up to 3 days.
- Top with whipped mascarpone and other toppings if you like, and serve!
For my dear readers with dietary restrictions, I've tested many options so you wouldn't have to!
Dairy-Free & Vegan Pumpkin Pudding
Omit the milk and cream and use 1 cup each plant milk (such as almond) and full-fat coconut milk. Use vegan butter and top the puddings with whipped coconut cream or coconut yogurt. This pumpkin pudding is already eggless, so no need to worry about egg allergies!
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)
Low-FODMAP Pumpkin Pudding
Omit the milk and cream and use 1 cup each almond milk and full-fat coconut milk. Use maple sugar in place of the brown sugar. Limit the whipped topping to one or two tablespoons, to your tolerance.
Easy & Healthy-ish Pumpkin Pudding for Everyone
However you make this pumpkin pie pudding, and whoever you enjoy it with, I hope this easy pumpkin pudding recipe becomes a tradition in your home as well!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this easy pumpkin pudding recipe, 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 PuddingPrint Recipe Pin Recipe
- 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 (120 ml) 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
- 1 cup whipped mascarpone
- optional: toasted pecans, pumpkin seeds, and/or buckwheat groats
- 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.
- If using, toast the buckwheat groats in a small, dry skillet over medium heat, shaking the pan frequently, until the buckwheat turns golden and smells nutty, 2-3 minutes. Tip into a small bowl and allow to cool completely.
- Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or pumpkin seeds. Bojon appétit!