Recipe: Spiced Pumpkin Pudding

We are entering that time of year when all common sense towards food starts to go out the window. But, you can have treats that don’t send you into a sugar high, and this pudding is one of them. It has half as much sugar as most homemade puddings and much less than store-bought. Plus, you can pronounce all of the ingredients in this one!

3 cups milk
1 cup cooked pumpkin puree
(or canned pumpkin)
4 eggs
1/4 cup corn starch
1/2 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon vanilla

Place all of the ingredients into a blender jar, except for the vanilla. Blend until it looks like everything is mixed up. Pour it into a 2 quart sauce pan and stir with a whisk until it boils. This will take about 10 minutes. (Your arms needed a little exercise, right?)

When the pudding starts to feel thick, stop stirring for a few seconds to see if bubbles start to rise up in the pudding. If so, add the teaspoon of vanilla and whisk in.

Now it’s ready to be poured into individual dessert dishes or a large bowl.

Chill in the refrigerator for a few hours before serving. However, it is perfectly acceptable to scrape the sauce pan clean and eat the pudding warm!

Nutrition Facts assume six servings.









10 thoughts on “Recipe: Spiced Pumpkin Pudding”

  1. I bet this would make a good Spiced Pumpkin Cream Pie – Make a shell using Vanilla Wafer or Shortbread Cookies. Put the pudding in the shell and top each slice with real whipped cream and a sprinkle of pumpkin spice…….

  2. I’ll be making this, thanks. and wish I still had Mom’s dessert dishes that were the same as yours. Happy November to you Deborah!

  3. Sounds amazing! Has anyone replaced the cornstarch? potato starch, or flour?

    Also, has anyone made it with raw milk? Would there be any adjustments Deborah?
    Happy Fall everyone!

    • Cornstarch can be replaced 1:1 with arrowroot, and the results are usually indistinguishable.

      We don’t pasteurize our milk at all because we don’t drink milk. We use it to make cheese and to cook with. So we have always started with raw milk. However, the second the milk hits 170 degrees, it is pasteurized. And if it hits 140 degrees and stays there for 30 minutes, it is pasteurized. Basically the hotter the milk gets, the faster it is pasteurized. So if someone is telling you to use raw milk for something that is cooked, they don’t understand the whole process of raw vs pasteurized or what it means. There is no difference at all in the outcome of cooking with food based upon whether you start with raw versus pasteurized. There is a difference in the outcome of cheese and yogurt based upon whether you start with one or the other, but that’s a discussion for another day.

      And if you are thinking that you simply won’t heat the milk long enough to be pasteurized, that won’t work. For cornstarch or arrowroot to do their magic and thicken sauces and puddings, the liquid must be heated to boiling. Do I have to tell you how I know this? 🙂 Yeah, I tried it. Pudding and gravies, etc, have to be cooked.


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