Easy Pumpkin Pie Pudding Cups with Whipped Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish the pudding: Remove the saucepan from heat. Stir in the heavy cream, softened butter, and vanilla extract. Whisk until smooth and creamy.
- Chill: Pour the pudding into small serving cups or ramekins. Refrigerate for at least 2 hours, allowing it to fully set and chill.
- 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
