Creamy Stovetop Pumpkin Pudding



  • ½ cup (110 g) packed light brown sugar
  • 2 tablespoons plus 2 teaspoons (17 g) cornstarch
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 1 tsp vanilla extract
  • 1 ½ cups (355 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ½ cup (120 ml) unsweetened pumpkin puree (preferably homemade)
  • 2 tablespoons (30 g) unsalted butter


  • Whipped cream
  • Toasted pecans
  • Pumpkin seeds


  1. In a large saucepan, whisk together the brown sugar, cornstarch, pumpkin pie spice, ginger, and salt until combined.
  2. Whisk in the milk, cream, pumpkin puree and vanilla.
  3. Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pan with the whisk.
  4. Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt.
  5. Divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours.
  6. Serve the puddings topped with whipped cream and a dusting of toasted pecans, and/or pumpkin seeds.

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