This week #SundaySupper is bringing you lightened up dishes to help lighten up the indulgences that seem to go along with holiday celebrations! My contribution to this event is a recipe for Pumpkin Pie Pudding. Pumpkin Pie flavor, without the added fat and carbs of a pie crust!

Pumpkin Pie Pudding

Thank you to Kathia of Basic N Delicious for hosting this week’s #SundaySupper event!

This pudding was totally amazing and literally tasted like pumpkin pie filling!  As a matter of fact, Grumpy’s words as he ate the pudding was “this tastes just like pumpkin pie”.  Mission accomplished!
Pumpkin Pie Pudding
We enjoyed this so much and it is so elegant that it really is a great addition to your holiday table.  I found some pumpkin spice brittle at Trader Joes and used that to top the whipped topping.  If you can find the brittle, you can always candy a few walnuts to top the pudding with.  I hope you will give it a try.  I’m sure you will love it as much as we did!
Be sure to check out the links to all the other Sunday Supper lightened up recipes just below the recipe!
Pumpkin Pie Pudding #SundaySupper
Author: Grumpy’s Honeybunch
Serves: 4 servings
Ingredients
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons cornstarch
  • 1-3/4 cups unsweetened almond milk
  • 1 large egg
  • 1/2 cup canned unsweetened pumpkin
  • 1/8 teaspoon super strength pumpkin flavor extract (or use 1 teaspoon vanilla)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • 1/4 cup pumpkin spice brittle, broken into small bite-sized pieces
Instructions
  1. Combine 1/4 cup sugar and 2 tablespoons of cornstarch in heavy bottomed saucepan over medium heat. Whisk egg and milk together. Gradually add milk mixture to sugar mixture and bring to a boil, stirring constantly. Cook for 1 minute while continuing to stir.
  2. Combine pumpkin, pumpkin flavor extract, cinnamon, salt, and nutmeg. Slowly add pumpkin mixture to milk mixture, whisking constantly. Cook over low heat, continuing to stir for 3 minutes. Do not boil.
  3. Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.
  4. When ready to serve, place cream in a bowl with 2 tablespoons of sugar. Beat with a mixer until stiff peaks form. Top each serving with 2 tablespoons whipped topping and pumpkin brittle pieces.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

35 Comments

  1. Amber @ Mama's Blissful Bites November 2, 2014 at 12:47 pm - Reply

    Guilt free pumpkin pie as a pudding?! Oh yes! I'M IN! Can't wait to make!

  2. Renee Goerger November 2, 2014 at 2:10 pm - Reply

    I would gladly reach for that instead of pumpkin pie. It looks delicious!

  3. honeyb November 2, 2014 at 3:20 pm - Reply

    Automatic win that it's gluten free! Never knew there was a pumpkin flavor extract, what brand is it?
    I love that you used almond milk.

  4. Liz Berg November 2, 2014 at 3:23 pm - Reply

    Such a gorgeous glass of pumpkin pie! I wouldn't miss the crust one bit!!!

  5. Tara Noland November 2, 2014 at 4:31 pm - Reply

    This looks so delicious, I just love it. This would be my first pick for a dessert for the holidays!!

  6. Chris Baccus November 2, 2014 at 4:45 pm - Reply

    Sooo good looking. Love pudding.

  7. Amanda Boyarshinov November 2, 2014 at 4:46 pm - Reply

    What a beautiful pudding to serve for a lighter dessert!

  8. Bobbi Burleson November 2, 2014 at 7:54 pm - Reply

    What a perfect holiday dessert!

  9. Laura Dembowski November 2, 2014 at 8:43 pm - Reply

    Using almond milk in recipes like this is one of my favorite things. This silky smooth pudding is a great pie substitute!

  10. Shaina Wizov November 3, 2014 at 12:22 am - Reply

    Yum!! What a delicious way to enjoy this holiday classic

  11. Julie @ Texan New Yorker November 3, 2014 at 3:08 am - Reply

    I love this!! Your pics are so gorgeous, too.

  12. honeyb November 3, 2014 at 9:21 am - Reply

    @Katrina the pumpkin flavored extract is from LorAnn oils.

  13. Cindys Recipes and Writings November 3, 2014 at 11:21 am - Reply

    This pudding screams fall! Love it!

  14. Kecia'sFlavor Breakthrough November 3, 2014 at 11:42 am - Reply

    What a wonderful idea! Such delicious flavors!

  15. Carrie R November 3, 2014 at 2:33 pm - Reply

    I just love this, Shelby! All the yumminess of pumpkin pie minus the guilt. 😉 My kind of fall dessert…

  16. TriedandTasty.com November 3, 2014 at 2:40 pm - Reply

    This is so perfect! I'm alsways looking for ways to make my favorite comfort foods less guilty!

  17. Sandy Smith November 3, 2014 at 6:07 pm - Reply

    Looks so good!

  18. Life Tastes Good November 3, 2014 at 9:13 pm - Reply

    Shelby, what a beautiful dessert! It sounds delicious. I've never seen pumpkin flavored extract, but I'll be on the lookout for it now. Thanks for sharing!

  19. Mary Ellen November 4, 2014 at 12:56 am - Reply

    This is so pretty Shelby, I know it tastes as delicious as it looks!

  20. Sheena @ Hot Eats and Cool Reads November 4, 2014 at 1:45 am - Reply

    This sounds like something my dad makes and we love it! Yours sounds so amazing!

  21. Sandra Shaffer November 4, 2014 at 4:54 am - Reply

    I would definitely serve this for company. It's looks like it came from a restaurant! Next time I'm at Trader Joe's I'm going to look for that brittle!

  22. Renee Paj November 4, 2014 at 1:49 pm - Reply

    I love the idea of a pie parfait!

  23. Sarah Olson November 5, 2014 at 4:44 am - Reply

    A perfect fall dessert! I love anything pumpkin!

  24. Sarah Reid November 7, 2014 at 8:53 pm - Reply

    THis would be heaven for my mom! She loves pumpkin pie

  25. Pam November 9, 2014 at 11:54 pm - Reply

    Squealing with delight – Pumpkin Pudding

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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