This easy pumpkin pudding kissed with pumpkin and spices tastes just like pumpkin pie. Dress it up with whipped mascarpone, toasted buckwheat, and pecans if you like.
Now with vegan and refined sugar-free options!
Pumpkin Pudding Goals
One of my all-time favorite desserts is this butterscotch pudding, barely adapted from a Gourmet recipe and posted almost 6 (!) years ago. I've made it countless times over the years, sometimes adding in labneh at the end in place of heavy cream, or swirling it into a chocolatey banana cream tart, or layering it into banana pudding cups with mesquite gingersnaps in my book.
When Sarah mentioned her pumpkin pudding goals last week, my thoughts turned again to butterscotch. It was 10pm, I still had a blog post to write, but I couldn't resist creeping into the kitchen to whip up a batch of butterscotch pudding with pumpkin puree and spices added in. A butterscotch pumpkin pudding of sorts.
The result? Silky pumpkin pudding that tastes just like pumpkin pie filling, only without the fuss of a crust, or baking, and with no risk of the filling over-baking and becoming broken and watery. WIN.
The deep molasses flavor from organic dark brown sugar carries through in the finished dessert. Fresh ginger adds a bit of zip, and pumpkin puree enhanced with a bit of turmeric for color gives the pudding a cheery orange hue. Cinnamon, nutmeg, and allspice lend a classic pumpkin pie taste.
After setting for a few hours in the fridge, these pumpkin puddings are perfect on their own. Or you can top them with a plume of gently sweetened whipped mascarpone and a dusting of toasted pecans and buckwheat groats and a few flecks of flaky salt.
My favorite part is licking the hot pumpkin pudding dregs from the pot with a spatula while standing over the sink But the finished product – spiced pumpkin pudding, airy cream, and crispy nutss and buckwheat – is pretty satisfying, too.
Vegan Pumpkin Pudding
These pumpkin pudding is easily veganized! Just swap the milk and cream for plant milk and coconut milk, the butter for vegan butter, and use whipped coconut cream for the topping.
Refined Sugar-Free Pumpkin Pudding
If you're avoiding refined sweeteners, you can swap the brown sugar for coconut sugar or maple sugar for an extra healthy pumpkin dessert.
If you're looking for an easy, make-ahead, no-bake, naturally gluten-free Thanksgiving dessert, I highly recommend this pumpkin pudding recipe. Pour it into a crust and you'll have a gluten-free pumpkin cream pie!
To make things even better, this treat is part of a virtual pumpkin party hosted by Cake Over Steak and Twigg Studios. For more pumpkin pudding love, have a gander at Sarah's Pumpkin Tapioca Pudding with Candied Pumpkin Seeds. And scope out the long list of links to the rest of the party, below.
More Pudding Recipes
- Paleo Chocolate Pudding
- Milk Tea Rice Pudding
- Chocolate Pudding {vegan option}
- Maple Chestnut Pudding Chômeurs {gluten-free}
- Coffee Stout Sticky Toffee Puddings
- (Raw, Vegan!) Chocolate Pudding
- (Vegan!) Chocolate Tapioca Pudding
More Pumpkin Recipes
- Pumpkin Flan
- Pumpkin Ice Cream
- Gluten-Free Pumpkin Cream Pie
- Gluten-Free Pumpkin Muffins
- Gluten-Free Pumpkin Bread
- Homemade Pumpkin Pie Spice
- My Favorite Gluten-Free Pumpkin Desserts
More Thanksgiving Recipes
- Gluten-Free Stuffing Recipe
- Gluten-Free Mushroom Gravy
- Roasted Delicata Squash
- Green Goddess Mashed Potatoes
- My Best Gluten-Free Vegetarian Thanksgiving Recipes
*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 pumpkin pudding recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Pumpkin Pudding
Print Recipe Pin RecipeIngredients
Pudding:
- ½ cup (110 g) dark brown sugar (or 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)
- 1/8 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
- ½ vanilla bean, split lengthwise and scraped
- 1 teaspoon packed finely grated fresh ginger
- 2 tablespoons (30 g) unsalted butter
Topping:
- 1/4 cup (60 ml) mascarpone (or creme fraiche)
- 1/4 cup (60 ml) heavy whipping cream
- 1-2 teaspoons sugar (to taste)
- 1/4 teaspoon vanilla paste or extract, or seeds from 1/4 vanilla bean
- tiny pinch fine sea salt
- handful raw buckwheat groats
- handful toasted pecans, roughly chopped or broken
- flaky salt (optional)
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 pans 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.
- Combine the mascarpone, cream, sugar, vanilla and salt in a medium bowl and whisk until it holds soft peaks. Chill until needed. 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 flaky salt, if you like.
Notes
Nutrition
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Rosie says
Wow! These look and sound amazing and I absolutely cannot wait to try the recipe. For a vegan version do you think a plantbased milk could replace the milk and coconut cream the cream? Let me know what you think!
Jennifer Emilson says
This pudding sounds blissfully yummy and easy! Will definitely be making it soon!
Angela - Patisserie Makes Perfect says
These look absolutely amazing, I love the mix of different sized pots and jars you've used, it looks so good. The colours in this are wonderful and the flavours sound great.
Allyson (Considering The Radish) says
Yes yes yes. I'm going to have to bookmark this recipe for all those times when I want to eat pumpkin pie, but not make pumpkin pie. There's going to be a ton of pumpkin pudding in my future.
Aysegul Sanford says
No one does a better job than styling ingredients Alana. This butterscotch pudding is simply stunning. <3
Ruby says
Ooh butterscotch pudding is so nostalgic for me! We used to make the packaged kind on special occasions as a kid and it always felt like the most decadent treat in the world. Believe it or not I've never tried making it from scratch, but this pumpkin version has inspired me. Could be dangerous because I may end up eating this nonstop xo
Cathy says
Hi,
These look delicious!
I read the recipe and there are no edges, correct?
Thank you
Cathy
Cathy says
Oops....
I meant there are no egg.......
Correct
Christine | Vermilion Roots says
So happy for pumpkin season. This #virtualpumpkinparty is such a blast, isn't it? I just made a large batch of pumpkin puree and would love to enjoy it in this pudding! I just have to find a way to make it dairy-free. Can't wait!
Christine says
I love that you called this "stupid-easy" - that's my jam right now, and I'm just totally obsessed with this. I feel like this could pass as a kind of decadent breakfast too? Can't wait to make this!
Amisha says
OMG these little pudding cups look amazinggg!! I have to try and make this! I love the taste of butterscotch and paired with a pumpkin pie filling is genius! And as usual your photography is always so pristine and mind blowing! :) Love it all! Happy #virtualpumpkinparty day! :)
Iva @culinary postcards says
Please stop making this beautiful food, just for a while. The list of your recipes I want to try is just getting longer and this life won't be enough. I am serious <3
p.s. love the addition of fresh ginger, goes so well with pumpkin!
Alanna says
Awwwww you're so sweet! :*
Tori//Gringalicious says
Oh my!!!! I've never thought to use pumpkin in pudding but now I simply HAVE to try!
Abby @ Heart of a Baker says
These are gorgeous Alanna! I'm not one for pudding, but these just might change my mind :)
Lili @ Travelling oven says
These look absolutely amazing! Pretty much perfect Autumn dessert! :-)
Taylor @ Food Faith Fitness says
Pumpkin and butterscotch combined in one is pretty much idea of the ultimate food bliss. This creamy goodness is gonna happen PRONTO.
Didina Gnagnide Angorinie says
Hi Alanna,
I have been a reader for a long time and I just received your book from Amazon! It's really brimming with recipes, which makes me very happy. But first I'd like to tell you more about myself: I have a coeliac friend due to whom I started trying more unusual grains in recipes, leading to me realizing I prefer to add these grain themselves in my glutinous desserts as well. That's not surprising to me because I liked whole wheat and buckwheat more even when I was a child with no health expectations attached. My question is, when I'm not baking for my coeliac friend, can I sub in wheat flour in place of the starches and sticky rice flour that you use extensively in your book? I am Italian, so a) I already sub by weight and b) farina 00 or even 1 costs much less than the starches and exotic sticky rice flour.
Your work is very appreciated. I might make this pudding as well. Ciao, Didi
Alanna says
Hi Did! Thanks so much for the kind words and the note! I *think* that substitution will work in most cases, though it might take some experimentation depending on the recipe. Please keep me posted if you try - I'd be grateful to share that info with other readers. :)
Didina Gnagnide Angorinie says
I will - do you have any ideas on which type of recipe the substitution might work less well? Thank you 😊
Joyce @ Sun Diego Eats says
I want to open my fridge and see all these cute little disparately sized containers of pumpkin butterscotch pudding in there now please!
Natasha says
This looks so lovely!! And beautiful photos :) I bet this dessert just melts in your mouth.
Claire says
Oooh, this looks and sounds delicious. I can't wait to try this. Thank you!!
Brandon @ Kitchen Konfidence says
Alanna, this looks SO delicious. I'm already a fan of butterscotch pudding, and pumpkin sounds like a perfect addition :)
Brenda @ a farmgirl's dabbles says
So super pretty!!
Sully says
Hi there! I haven't commented here in a long time--usually I read Bojon Gourmet from a feedreader but today I'm back to the browser window. Anyway, thank you for this recipe especially, because I think children will enjoy it more than pie and I'll have four nieces and nephews at my table this Thanksgiving.
Though it does seem like everything has gone Pumpkin Spice in my Trader Joe's. I'm waiting to see Pumpkin Spice Kitty Litter on their shelves.
I wanted to let you know that Alternative Baker arrived here (Maryland) a few weeks ago after spending an agonizingly long time on the pre-order list. I told you a few years ago that I'd look forward to sliding your name onto my cookbook shelves. Still looking forward to it, because it's been on the night stand and the coffee table and left on the tv room sofa... well done! So many great ideas and my family's favorite Meyer Lemon Buttermilk pie even rated an entry. All your hard work paid off with a handsome book. When's the next one out?
Alanna says
Hi Sully! This note totally makes my day (and I can't wait to get my hands on some PSL kitty litter, hahaha). Thank you so much for reading all these years, and for supporting my book! I can't wait to hear what you all make from it. :) Fingers crossed I'll get to write another!
Sully says
So I wanted to share this,
I made this pudding for an "early Thanksgiving" at home with extended family from out of town as a kids dessert. I got a partial spoonful. My youngest niece said it was the best dessert she'd ever had and insisted she'd "do sharing time" with the grownups and went around the table, feeding us each a taste. She might be right.
Yesterday was shaping up to be a quiet day, but at last minute we decided to join a potluck Thanksgiving for about 40 at our UU church. I figured the basics were covered pie-wise, so I made that (generic Florida) lemon (Supermarket cultured) buttermilk with (McCormack) Vanilla (extract and fridge boxed cheater) pie (crust from Pillsbury), and topped it with some stripes of blackcurrant jam piped from a ziplock. And even though of necessity I went low-end on the ingredients, I've sent out four links to the post on your website and your book at Amazon today to people who gobbled it up. I didn't get a slice!
So thanks for being part of our Thanksgiving celebrations. I do have a question for you. In Alternative Baker you list singingdogvanilla.com as a bulk source for vanilla beans, but it seems like since publication they've gone to small retail packs and wholesale-to-trade. Do you have a new suggestion?
Alanna says
Hi Sully! Aw, your niece sounds like the sweetest; I'm so glad the pudding and pie were well-liked. Thank you SO much for sharing my blog and book with your friends! As for the vanilla, I'm sad to hear that about Singing Dog. In that case I recommend Vanilla-Saffron Imports. Cheers!
Matt @RealFoodByDad says
Pass me a spoon!
Laura | Tutti Dolci says
I'm typically not a butterscotch person but one of the most fantastic desserts I've ever had is the butterscotch budino from Pizzeria Mozza. Your dreamy pudding looks like it could rival their recipe, and I'm so up for giving it a try :).
Sarah @ Snixy Kitchen says
This pudding is heavenly. I ate it four times and didn't share not once. It's especially great for breakfast:) :) :)
Meghan says
Made this and absolutely adored it. So easy and delicious! I have to buy more pumpkin just to make these, I think.
Laura says
I've had this pinned for over a year and finally made this. It does taste just like pumpkin pie! Thanks for a great recipe.
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