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Easy Pumpkin Pudding Recipe
Ash Tyrrell

Easy Pumpkin Pudding Recipe

I make this pumpkin pudding every single time the weather turns cool, and I'm not exaggerating when I say it takes less time than unloading the dishwasher. I first tried it on a lazy fall afternoon when I wanted something pumpkin-flavored but didn't have the energy to bake a pie.
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Total Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz pumpkin puree – the base of the pudding, so make sure it's pure pumpkin and not pumpkin pie filling
  • 1 can 12 oz evaporated milk – gives the pudding its rich, creamy texture without needing to cook it
  • 1 box 5.1 oz instant vanilla pudding mix – this is what thickens everything up almost instantly
  • 1 teaspoon pumpkin pie spice – adds that warm cozy fall flavor everyone loves
  • Whipped cream optional, for topping – adds a light, fluffy finish to each serving
  • Extra pumpkin pie spice optional, for garnish – a sprinkle on top makes it look bakery-fresh

Method
 

  1. Before you start, pull out your pumpkin puree, evaporated milk, instant pudding mix, and pumpkin pie spice. Double check that your canned pumpkin is pure puree and not a pie filling blend. Having everything measured and ready makes the whole process faster and mess-free.
  2. Add the pumpkin puree, evaporated milk, instant vanilla pudding mix, and pumpkin pie spice into your blender jar. Secure the lid tightly before starting, since this mixture can splash if it's not sealed properly. Blend on medium-high speed until the mixture looks completely smooth and has thickened up nicely.
  3. Stop the blender and take a look at the texture. It should be thick, creamy, and free of any lumps of pudding mix. If it still looks a little thin or grainy, blend for another 15 to 20 seconds. This step only takes a moment but makes a big difference in the final texture.
  4. Once your pudding is smooth, divide it evenly between small jars, ramekins, or dessert bowls. I like using little glass jars because they make the pudding look extra special and are easy to grab straight from the fridge. A rubber spatula helps get every bit of pudding out of the blender.
  5. Pop the filled jars into the refrigerator for at least 15 to 20 minutes if you want a slightly firmer, chilled pudding. It's technically ready to eat right away, but I find a short chill makes the texture even better. Cover with plastic wrap if you're making it ahead of time.
  6. Right before serving, top each jar with a generous dollop of whipped cream and a light dusting of pumpkin pie spice. This small touch makes the pudding look like it came from a bakery. Serve immediately and watch it disappear fast.

Notes

  • I always double-check my canned pumpkin label before buying, since pumpkin pie filling has added sugar and spices that throw off the recipe.
  • I let my evaporated milk chill in the fridge for a bit before blending, since it seems to help the pudding thicken up a touch faster.
  • I scrape down the sides of my blender halfway through mixing, because pudding mix tends to stick and clump near the top.
  • I make a double batch when I know guests are coming, since this pudding disappears faster than I expect every time.
  • I sometimes swap in homemade pumpkin puree when I have extra on hand, and it gives the pudding an even fresher flavor.