Easy Pumpkin Pie Pudding Cups with Whipped Cream Recipe

Introduction

These Easy Pumpkin Pie Pudding Cups are a quick and creamy way to enjoy all the cozy flavors of pumpkin pie without turning on the oven. Made from scratch and free of eggs, this no-bake dessert comes together in just minutes and is perfect for satisfying fall cravings.

Ingredients

• 1/3 cup maple syrup
• 1/2 cup pumpkin puree
• 3 tablespoons cornstarch
• 2 1/2 cups whole milk
• 1 teaspoon homemade pumpkin pie spice (or store-bought)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 tablespoon softened butter
• 1 teaspoon vanilla extract
• Whipped cream, for topping
• Optional: crushed graham crackers or maple granola for garnish

Instructions

1. Step 1: In a medium saucepan off the heat, whisk together maple syrup, pumpkin puree, and cornstarch until smooth.
2. Step 2: Turn the heat to medium and whisk frequently until clumps dissolve and the mixture begins to warm.
3. Step 3: Add pumpkin pie spice, cinnamon, salt, and milk. Continue whisking often, scraping the edges with a spatula to prevent lumps.
4. Step 4: Heat the mixture until it thickens and large bubbles form, whisking occasionally. Taste and add more maple syrup if you prefer it sweeter.
5. Step 5: Remove the pan from the heat and whisk in the heavy cream, softened butter, and vanilla extract until smooth.
6. Step 6: Pour the pudding into small serving cups or ramekins and chill in the refrigerator for about 2 hours until set.
7. Step 7: Before serving, top with whipped cream and a sprinkle of crushed graham crackers or maple granola if desired.

Tips & Variations

• Use homemade pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for the best flavor.
• For a lighter option, substitute half-and-half for the heavy cream.
• If you prefer a stronger pumpkin flavor, increase pumpkin puree to 3/4 cup.
• Try layering the pudding with crushed ginger snaps or spiced granola for added texture.
• Use organic ingredients when possible to enhance the natural flavors.

Storage

Store the pudding cups covered in the refrigerator for up to one week. They taste best chilled and can be served directly from the fridge. For a fun twist, freeze the pudding mixture in popsicle molds until solid, then wrap in parchment and store in an airtight container for 1-2 months. Thaw slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient. Just use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Do I need to use eggs in this pudding?

No, this recipe is egg-free. The cornstarch thickens the pudding and the heavy cream adds creaminess without the need for eggs or baking.

Easy Pumpkin Pie Pudding Cups with Whipped Cream Recipe

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4.6 from 118 reviews

These Easy Pumpkin Pie Pudding Cups with Whipped Cream are a quick and creamy pumpkin dessert that captures the warm flavors of fall without needing any baking. Made from scratch with wholesome ingredients like pumpkin puree, maple syrup, and homemade pumpkin pie spice, this recipe delivers a smooth, silky pudding perfect for satisfying your pumpkin pie cravings in minutes.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pudding Ingredients

• 1/2 cup organic maple syrup
• 1 cup pumpkin puree (canned or homemade)
• 3 tablespoons organic cornstarch
• 1 1/2 cups organic whole milk
• 1 teaspoon homemade pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons heavy cream
• 1 tablespoon softened grass-fed butter
• 1 teaspoon vanilla extract

Topping

• Whipped cream, as needed
• Sprinkle of crushed graham crackers or maple granola, as desired

Instructions

1. Combine wet ingredients: In a medium saucepan, off the heat, add the maple syrup, pumpkin puree, and cornstarch. Whisk them together until smooth and well combined.
2. Heat mixture: Turn on the burner to medium heat. Whisk frequently to dissolve any lumps and until the mixture begins to warm and thin out.
3. Add spices and milk: Stir in the pumpkin pie spice, cinnamon, salt, and milk. The mixture will look quite wet and loose at this point. Continue whisking often to keep it smooth and to prevent lumps.
4. Thicken pudding: As it heats, whisk continuously and run a spatula along the pan edges to dislodge any clumps. The pudding will gradually thicken and form big bubbles when ready. This process may take several minutes.
5. Sweeten to taste: Taste the pudding; if you prefer it sweeter, add an additional tablespoon of maple syrup. The flavors will meld better as the pudding cools.
6. Finish the pudding: Remove the saucepan from heat. Stir in the heavy cream, softened butter, and vanilla extract. Whisk until smooth and creamy.
7. Chill: Pour the pudding into small serving cups or ramekins. Refrigerate for at least 2 hours, allowing it to fully set and chill.
8. Serve: Top each pudding cup with whipped cream and a sprinkle of crushed graham crackers or maple granola before serving.

Notes

• The pudding thickens as it cools, so be sure not to overcook to avoid an overly firm texture.
• You can use canned pumpkin puree or homemade; thaw frozen pumpkin puree in the fridge overnight if using frozen.
• For extra sweetness or depth, organic maple syrup is recommended, but any syrup or sweetener can substitute.
• To freeze, pour the pudding mixture into popsicle molds, freeze solid, then wrap and store for up to 2 months.
• These pudding cups keep well in the fridge for about one week when covered.

Keywords: pumpkin pie pudding, pumpkin dessert, easy pumpkin recipe, no bake pumpkin dessert, fall recipes, pumpkin spice pudding