Pumpkin Pie Pudding

Homemade pumpkin pie pudding topped off with sweetened whipped cream and a layer of caramel sauce.

Homemade pumpkin pie pudding with whipped cream and caramel sauce recipe from @bakedbyrachel

I attempted to trick the Mr about a new Christmas tree this weekend. You see… I’ve talked about it in the past anyway so it really wasn’t that far fetched. We have a tall tree but we bought it before buying our house and realizing we’d have even higher ceilings. So, sometimes I dream about having a really big tree…9′ or more. I’m mostly dreaming because why would I buy a new tree when I have a perfectly good one? It was still fun to trick him. And I had him mostly fooled until I mentioned getting all pink and purple ornaments because the girls begged me. One step too far in the joke. Oh well! It was fun while it lasted though.

When do you finally start decorating for the holidays? I know Thanksgiving comes first and I’m all for waiting until after that, because I think it’s rotten that Thanksgiving gets skipped over by 99% of retailers, but I’m still looking forward to it. I’ll also be super excited to de-Christmas the house come January. One month is more than enough.

I’ll admit I’ve already been in search of the perfect wreath. But that seems more okay than a tree and lights this early, right? ;)

Forget all decorations and wreaths for a second…

Homemade pumpkin pie pudding with whipped cream and caramel sauce. Recipe from @bakedbyrachel

Grab a can of pumpkin and make this pumpkin pie pudding because serious OMG it tastes like pie. I’m not kidding. I even wrote that on my recipe notes. I was happily blown away by the flavor. It’s incredible.

Big bonus – not a box mix in sight! I like to think that means it’s from scratch even though cans and store bought dairy items are used, because let’s be real… I don’t have a dairy cow in the backyard and I’ve never made a single pumpkin item from a real pumpkin. So … modern from scratch it is.

You need this pumpkin pie pudding in your life asap. It’s a perfect Fall dessert and would be a fantastic addition to your Thanksgiving menu! Top it off with homemade sweetened whipped cream and a layer of caramel sauce for the ultimate pumpkin pie pudding treat!

Pumpkin Pie Pudding

Homemade pumpkin pie pudding topped off with sweetened whipped cream and a layer of caramel sauce.
Cook Time10 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Servings: 4



  • 1/2 C light brown sugar
  • 1/4 tsp salt
  • 1/4 C cornstarch
  • 2 C whole milk
  • 1 tsp vanilla
  • 1 large egg
  • 3/4 C pumpkin puree
  • 1/2 tsp pumpkin pie spice

Whipped cream:

  • 1 C heavy cream
  • 1/4 C powdered sugar
  • 1 tsp vanilla
  • Caramel sauce


  • In a medium saucepan combine sugar, cornstarch and salt. Whisk in milk and vanilla, followed by egg. Whisk until fully combined. Cook over medium heat, stirring constantly, until large bubbles form in the center of the pan. Reduce heat to low, cook 1 minute more. Remove from heat.
  • Pour through a mesh strainer into a medium bowl. Use a spoon or rubber spatula to press mixture through strainer.
  • Whisk together with pumpkin puree and pumpkin pie spice.
  • Divide among serving dishes and enjoy immediately. Alternately press plastic wrap into the surface of the pudding, chill for several hours before serving.
  • To make whipped cream, combine heavy cream, powdered sugar and vanilla in a medium bowl. Beating until stiff peaks form. Use immediately or chill. Can be made up to a day in advance.
  • If serving chilled, top off with homemade whipped cream, using a spoon to level off before adding a layer of caramel sauce.


An original recipe from Baked by Rachel

Items used in this recipe:

This post contains affiliate links.

Share this:

46 Responses to “Pumpkin Pie Pudding”

  1. #
    Amy @ A Healthy Life For Me — November 10, 2014 at 7:38 am

    This look soooo incredible, can’t wait to try it out. Pinning now!

    • #
      Rachel — November 10, 2014 at 6:39 pm

      Thanks Amy!

  2. #
    Anna@CrunchyCreamySweet — November 10, 2014 at 7:44 am

    Modern from scratch – love it! I would happily skip the heavy traditional pumpkin pie and dive right into this pudding! Pinned!
    We just put the tree up (kids begged us) and now I am too looking for the perfect wreath! :)

    • #
      Rachel — November 10, 2014 at 6:39 pm

      haha well it felt wrong saying just from scratch. I get too technical sometimes ;)

  3. #
    Taylor @ Food Faith Fitness — November 10, 2014 at 7:55 am

    I would LOVE a big tree! We have vaulted ceilings, so we totally could. BUT, we live in a small apartment, so it would take up ALL the room!
    I’ll happily drown my tree-induced sorrows into these! Love that there is no boxed mix! Pinned!

    • #
      Rachel — November 10, 2014 at 6:40 pm

      It might be worth it, especially if you’re a huge Christmas fan!

  4. #
    Julie @ Table for Two — November 10, 2014 at 8:19 am

    This looks so creamy and incredible!! I can already imagine how it’d taste! This is a great alternative to pumpkin pie if you don’t want to make a whole pie – I’d be pretty smitten with pudding :)

    • #
      Rachel — November 10, 2014 at 6:40 pm

      Less stress involved than a pie too and no need to worry about pretty slices ;)

  5. #
    Lauren+Kelly+Nutrition — November 10, 2014 at 9:13 am

    This seriously blows me away! Pinning! :)

    • #
      Rachel — November 10, 2014 at 6:40 pm

      Awesome! Thanks Lauren :)

  6. #
    Matt Robinson — November 10, 2014 at 11:49 am

    The perfect Thanksgiving dessert, love this!

    • #
      Rachel — November 10, 2014 at 6:40 pm

      Thanks Matt!

  7. #
    Angelyn @ Everyday Desserts — November 10, 2014 at 3:03 pm

    woah, this looks amazing!!

    • #
      Rachel — November 10, 2014 at 6:40 pm

      Thanks Angelyn!

  8. #
    Danae @ Recipe Runner — November 10, 2014 at 3:34 pm

    I’m in the same boat as you, I’d love to get a huge new tree for our house, but convincing the hubs isn’t so easy! This pumpkin pie pudding looks amazing! I wish I had one right now!

    • #
      Rachel — November 10, 2014 at 6:41 pm

      Right? Such a hard sell when it’s not an essential item. Maybe someday… or maybe something will happy to the current one ;)

  9. #
    Jocelyn+@BruCrew+Life — November 10, 2014 at 3:47 pm

    I am seriously drooling over this pumpkin pie pudding!!! It sounds amazing!

    • #
      Rachel — November 10, 2014 at 6:41 pm

      Thanks Jocelyn!

  10. #
    Amanda — November 11, 2014 at 1:43 pm

    I love this! What a great way to get that pumpkin pie flavor when the oven is full of other goodies!

    • #
      Rachel — November 11, 2014 at 5:53 pm

      Thanks Amanda! :)

  11. #
    Katrina @ In Katrina's Kitchen — November 11, 2014 at 6:45 pm

    Modern From Scratch! LOVE it :)

    • #
      Rachel — November 12, 2014 at 7:24 am

      Haha well it’s true, right? ;)

  12. #
    Stacey @ Bake.Eat.Repeat. — November 11, 2014 at 7:41 pm

    That looks like it tastes like pumpkin pie! :) This looks amazing, I can’t wait to try it. And I love the caramel on top!

    • #
      Rachel — November 12, 2014 at 7:24 am

      Thanks Stacey! :)

  13. #
    Sylvie | Gourmande in the Kitchen — November 12, 2014 at 5:11 am

    I’ve alway love a dessert you can serve in a pretty glass, it feels like a special treat!

    • #
      Rachel — November 12, 2014 at 7:24 am

      Thanks Sylvie! :)

  14. #
    sally @ sallys baking addiction — November 12, 2014 at 11:04 am

    Looks amazing Rachel! I have to try this.

  15. #
    Jaime — November 12, 2014 at 12:09 pm

    What do you think about using 1% or fat free milk instead? Think it would compromise the texture at all? I just don’t typically purchase whole milk, so I’m wondering if I would need to make an exception for this. I’d definitely want it to turn out well!

    • #
      Rachel — November 12, 2014 at 1:45 pm

      You can typically buy whole milk in small quantities, but if you prefer you’re welcome to try with a lower fat option. It won’t have quite the same rich flavor but I’m sure it’ll still taste great!

  16. #
    Regina — November 14, 2014 at 10:12 am

    This looks so yummy!!!! And your photos are amazing!

  17. #
    Erica — November 26, 2014 at 7:58 pm

    I think I’ve figured it out, but you have listed in the ingredients for the pudding 1 tsp of vanilla, but it is never mentioned in te cooking instructions.

    • #
      Rachel — November 27, 2014 at 8:09 am

      Sorry about that typo! Typically I’ll add vanilla in near the eggs, so in this case it would be mixed in with the milk.

  18. #
    Amanda — September 26, 2015 at 9:27 pm

    Tried out this recipe today, it was a HIT! It’s absolutely delicious! x

    • #
      Rachel — September 27, 2015 at 7:52 am

      So glad you enjoyed it, Amanda! Thanks for sharing :)

  19. #
    Emilee Thiessen — October 6, 2015 at 4:38 pm

    Made the pudding the other day and finally had a chance to make some little cookies out of pie crust dough. I added a wee bit more brown sugar and a sprinkle of pumpkin pie spice into the dough. It was very yummy all together!

    • #
      Rachel — October 6, 2015 at 6:04 pm

      So glad you enjoyed it. Thanks for sharing, Emilee! The pie crust cookies sound delicious ;)

  20. #
    Bonny — November 18, 2015 at 8:46 am

    This was amazing!

    • #
      Rachel — November 18, 2015 at 9:32 am

      So glad you enjoyed it! Thanks for sharing, Bonny! :)

  21. #
    Kori — January 25, 2016 at 7:10 pm

    I really want to try this but I do have one question can I use a can of pumpkin pie mix instead? I have the big can and no use for it and I’m tired of looking at it lol.

    • #
      Rachel — January 26, 2016 at 7:22 pm

      Pumpkin puree and pumpkin pie mix are not interchangeable. I’d recommend sticking with pumpkin puree for best results.

  22. #
    Nanette — November 3, 2016 at 11:24 pm

    I know this blog was posted in 2014 so I hope you get this comment…

    Is this recipe for pumpkin pie pudding Gluten Free? I’ve read your recipe and it seems like it would be but I just wanted to ask the source!

    Thank you, Nanette :-)

    • #
      Rachel — November 4, 2016 at 7:24 am

      Yes, this is gluten free. Enjoy!

  23. #
    Nancy Camp — November 6, 2016 at 10:30 am

    This was a wonderful recipe! My co-workers loved it. Very yummy. Thank-you from someone not crazy about crust, but loves pumpkin pie. ;-)

    • #
      Rachel — November 7, 2016 at 7:14 am

      So glad you enjoyed it, Nancy!

  24. #
    barb. — September 21, 2022 at 4:22 pm

    Hi Rachel: Thank you for a great recipe alternative to other pumpkin things! I am tempted to use this as a filling in a gingersnap homemade pie crust-would it be too much? Many thanks.

    • #
      Rachel — September 22, 2022 at 7:46 am

      Used as written, I wouldn’t recommend it as a pie filling. However, if you played around with it and maybe tested by adding some gelatin to the mixture, that may help set it up enough to be more sliceable. You may also find that you’d want to double the recipe to make sure you have enough for a pie. Do a test run and see what works best for you.

Leave a Comment