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Pumpkin Spice Pudding

  • 30 m
  • 2 h
Stacy Fraser
“The key to making this healthy, smooth pudding is constant slow whisking. A staff favorite, this recipe is one you'll want to pin for an easy make-ahead dessert.”


    • Pudding
    • ¾ cup packed light brown sugar
    • ¼ cup cornstarch
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon ground cardamom
    • ½ teaspoon salt
    • Pinch of ground pepper
    • 2½ cups milk, preferably whole
    • ½ cup heavy cream
    • 3 large eggs
    • 1 (15 ounce) can pumpkin puree
    • Topping
    • ½ cup heavy cream
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • Gingersnaps for garnish (optional)


  • 1 To prepare pudding: Whisk brown sugar, cornstarch, pumpkin pie spice, cardamom, salt and pepper in a large saucepan. Whisk in milk and cream. Cook over medium-high heat, whisking slowly, until steaming but not boiling. Remove from heat.
  • 2 Whisk eggs in a large bowl. Slowly whisk in 1 cup of the hot milk mixture. Then whisk the egg mixture back into the pan. Cook over medium heat, whisking slowly, until steaming and just starting to bubble. Then cook, whisking, until thickened and bubbling, 2 to 3 minutes more. Remove from heat. Whisk in pumpkin puree until thoroughly combined.
  • 3 Divide the pudding among ten 6-ounce dessert dishes. Let cool 30 minutes. Place on a baking sheet and cover with plastic wrap. Refrigerate until cold, at least 1 hour and up to 3 days.
  • 4 To prepare topping: Just before serving, beat cream with cinnamon and ginger in a medium bowl until soft peaks form. Serve the puddings topped with whipped cream and crumbled gingersnaps, if desired.
  • To make ahead: Refrigerate for up to 3 days. Top with whipped cream (Step 4) just before serving.
  • Equipment: Ten 6-ounce dessert dishes
ALL RIGHTS RESERVED © 2019 Printed From 1/21/2019