Pumpkin Pie Pudding

I’ve been buying the big cans of pumpkin. They ‘re more economical and since I’m frugal at heart I can’t quite bring myself to buy the smaller cans. Which means, I always have leftover pumpkin puree hanging out in my fridge. I suppose if I let the pumpkin linger in the fridge, until it inevitably needed to be tossed, there wouldn’t be much of a savings would there.? But, so far, leftovers have had a pretty short lifespan. Partly in thanks to my current favorite breakfast, Spiced Pumpkin Oatmeal. And Pumpkin Pie Pudding….

This pumpkin pie pudding is a departure from some of the more traditional pumpkin desserts. It’s simple to whip up, super creamy and very pumpkin-y. It’s also refined sugar-free since it’s sweetened with agave. Feel free to replace the agave with brown sugar should you prefer that.

I poured the pudding into small mason jars and, after chilling, dusted them with a bit of cocoa. I’m thinking these would also be great with some crumbled gingersnaps on top…or chocolate shavings. Yum!


Pumpkin Pie Pudding
Serves: 4-6
An easy, creamy, pumpkin-y treat.
  • 2 cups whole milk
  • ½ cup agave
  • ¼ cup cornstarch
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon pumpkin-pie spice
  1. Whisk milk, agave, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.
  2. Beat eggs with a whisk in a large bowl.
  3. Gradually add half the hot milk mixture to the beaten eggs.
  4. Return milk-egg mixture to pan.
  5. Cook over medium heat 2 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice and vanilla.
  6. Spoon evenly into custard cups or small jars.
  7. Let cool, and chill for about 30 minutes, or until pudding is set.

adapted from Health


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: