Pumpkin Pie Pudding

This light and delicious pudding topped with candied walnuts and whipped cream tastes just like pumpkin pie! I was really excited when I opened up my new cooking light magazine and saw this recipe. I mean come on, You know how much I love pumpkin! 😉 As I was enjoying this scrumptious dessert I kept thinking of how awesome crushed gingersnaps would be on top. Sadly I had none, but when I make this again I will definitely add some!

Pumpkin Pie Pudding

This light and delicious pudding topped with candied walnuts and whipped cream tastes just like pumpkin pie!

Yield: 4 servings


1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream


Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.
Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over medium-low heat until sugar dissolves and is golden, stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.
Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

11 Responses to “Pumpkin Pie Pudding”

  1. #
    Annie's Dish — November 1, 2010 @ 7:41 am

    That sounds great and I have been dabbling with some lighter recipes lately. I am excited to try this one!

  2. #
    beth — November 1, 2010 @ 10:06 am

    mmm, gingersnaps would be wonderful with this pudding! then again, im always up for gingersnaps! 🙂

  3. #
    gingerbreadcake — November 1, 2010 @ 10:44 am

    Mmmm that pumpkin pie pudding looks sooo delicious! I can hear it calling my name right now, YUM! I love your photos too, so pretty (as always!) 🙂

  4. #
    Evan @swEEts — November 1, 2010 @ 12:30 pm

    It’s going to be a sad day when all the pumpkin desserts start disappearing.. I love the looks of this one especially!

  5. #
    Amanda @ bakingwithoutabox — November 1, 2010 @ 4:09 pm

    Oh wow! That looks delish. Crushed gingersnaps definitely. But this looks awesome as is!

  6. #
    Maria — November 1, 2010 @ 7:03 pm

    Love this dessert!

  7. #
    ezsrecipes — November 1, 2010 @ 11:06 pm

    This pudding looks wonderful! This looks perfect for Thanksgiving coming up before we know it! I love pumpkin too, it’s one of the best parts about fall!

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