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    Home » Dessert Recipes

    Pumpkin Pie Pudding Dessert

    Published: Nov 2, 2014 Last updated: Sep 4, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious pumpkin pie pudding that tastes just like pumpkin pie. Top with whipped cream and pumpkin seed brittle for an extra special treat.

    This Pumpkin PIe Pudding is the perfect from scratch fall dessert recipe to hit the table without a pie crust! It is super easy to make and literally tastes like homemade pumpkin pie.

    I love to serve this pudding dessert with a dollop of whipped cream and a little bit of crushed pumpkin seed brittle or drizzle of caramel syrup.

    An image of pumpkin pie pudding in a clear glass footed dessert dish topped with a tablespoon of whipped cream and peanut brittle.

    🥧 A No Crust Pie Recipe

    My whole family loves pumpkin pie and they can't imagine fall being here without having a Maple Pumpkin Pie for dessert a few times. However, I am one of those people who don't care for pie crust. Which, is why you don't see a whole lot of pie recipes here.

    Because I love crustless pie, I decided to try my hand at this Pumpkin Pie Pudding, and I am so glad I did! It tastes just like pie, but crust free! It is no bake. Since it is pudding it is made in a double boiler on the cooktop. Super easy and a must try pumpkin recipe.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Sugar

    Cornstarch

    Eggs

    Almond milk, I use this because I prefer almond milk over regular milk. However, feel free to use 2% or 1% milk in its place.

    Pumpkin, I like this brand of canned pumpkin.

    Pumpkin emulsion (flavoring), this is the brand I use.

    Peanut brittle, Trader Joes used to make a pumpkin spice flavored peanut brittle. It is only a seasonal item and that is what I used in this recipe. However, this peanut brittle is one of the bests, and you can always dust with a little pumpkin spice before sprinkling it on top of the pudding if you wish.

    Cinnamon

    Nutmeg

    Heavy Cream

    🍽 Equipment

    Double boiler

    Hand whisk, I have this one and love it! I think it is the best hand whisk ever!

    Hand mixer, I have this hand mixer, it is very affordable and lasts forever (I have had mine well over 30 years!)

    Non-reactive bowl, this stainless steel set is perfect for all mixing needs.

    Dessert dishes, these cute mini wine glasses are perfect for this dessert recipe.

    Clear dessert glass filled with brown/orange pudding made with pumpkin and a dollop of whipped topping and peanut brittle sprinkles.
    Jump to:
    • 🥧 A No Crust Pie Recipe
    • 🥘 Ingredients
    • 🍽 Equipment
    • 💭 Top tip
    • 🔪 Instructions
    • 📖 Variations
    • More Pumpkin Recipes
    • 📖 Recipe
    • 💬 Comments

    💭 Top tip

    A double boiler is an important part of this recipe. It will help prevent scorching of the pudding. If you do not have access to a double boiler, a heavy bottom saucepan will work. However, be sure that the pudding is continuously whisked over loe heat while it is cooking to prevent scorching.

    🔪 Instructions

    Step 1:

    1. Combine ¼ 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.

    Step 2:

    1. Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.

    Step 3:

    1. When ready to serve, place cream in a bowl with 2 tablespoons of sugar. Beat with a mixer until stiff peaks form.
    2. Top each serving with 2 tablespoons whipped topping and ½ tablespoon peanut brittle pieces.

    📖 Variations

    • Substitute a drizzle of caramel over top of the whipped cream for the peanut brittle.
    • Save time whipping cream and use the whipped topping from a can or a dollop of cool whip.
    • Make this Chipotle Peanut Brittle and use it to top the pudding.
    • This recipe can easily be made sugar free by using your favorite sugar free sweetener. I highly recommend this one.

    More Pumpkin Recipes

    • Pumpkin Chocolate Chip Muffins
    • Pumpkin Pie Martini for One
    • Pumpkin Cranberry Chip Muffins

    *If you made this recipe, please give it a star rating*

    📖 Recipe

    Pumpkin Pie Pudding Dessert

    Shelby Law Ruttan
    A delicious pumpkin pie pudding that tastes just like pumpkin pie. Top with whipped cream and pumpkin seed brittle for an extra special treat.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Desserts
    Cuisine American
    Servings 4
    Calories 113 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For The Pudding

    • ¼ cup granulated sugar
    • 2 tablespoon cornstarch
    • 1¾ cups unsweetened almond milk
    • 1 large egg
    • ½ cup pumpkin
    • ⅛ teaspoon pumpkin emulsion
    • ½ teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • ⅛ teaspoon salt

    Whipped Cream Topping

    • ¼ cup heavy whipping cream
    • 2 teaspoon granulated sugar
    • 2 tablespoon crushed peanut brittle (optional)

    Instructions
     

    • Combine ¼ 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.
    • 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.
    • Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.
    • 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 ½ tablespoon peanut brittle pieces.

    Nutrition

    Calories: 113kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 239mgPotassium: 79mgFiber: 1gSugar: 3gVitamin A: 1521IUVitamin C: 1mgCalcium: 154mgIron: 1mg
    Keyword Pumpkin Pie Pudding
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Dessert Recipes

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    • Red Velvet Brownies
    • Brownie Pops

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Pam

      November 09, 2014 at 11:54 pm

      Squealing with delight - Pumpkin Pudding

      Reply
    2. Sarah Reid

      November 07, 2014 at 8:53 pm

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

      Reply
    3. Sarah Olson

      November 05, 2014 at 4:44 am

      A perfect fall dessert! I love anything pumpkin!

      Reply
    4. Renee Paj

      November 04, 2014 at 1:49 pm

      I love the idea of a pie parfait!

      Reply
    5. Sandra Shaffer

      November 04, 2014 at 4:54 am

      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!

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    17 shares