Creamy pumpkin, warm spices, whipped cream, and crunchy walnuts—this Pumpkin Pie Pudding is your shortcut to pie heaven.

this recipe

So, here’s the thing. Last week, I really wanted pumpkin pie. Like, the craving hit hard—out of nowhere. But did I have a pie crust? Of course not. Did I feel like making one from scratch? Ha, absolutely not. You ever have one of those days where the thought of rolling out dough feels like climbing Everest? That was me.

So, instead of giving up (or worse, buying one of those sad grocery store pies), I went rogue. I thought—what if I just made the filling and ate it with a spoon? And that’s how this Pumpkin Pie Pudding was born. No crust, no baking, just warm spiced pumpkin pudding with a dollop of whipped cream and some sweet crunchy walnuts on top. Honestly? I’m not sure I even missed the crust.

Why You’ll Love This Pumpkin Pie Pudding Recipe?

Let’s talk about why you’ll fall in love with this recipe. First off, no baking. You heard me. This is a stovetop situation. No oven preheating, no pie crust stress, just you, a whisk, and about 20 minutes of pure dessert magic. It’s got that silky, spoonable texture that makes you want to keep “taste testing” long after it’s technically done. Plus, the candied walnuts? They add this perfect little crunch that feels like a fancy bakery trick, but it’s so easy you could do it half-asleep (I mean, I wouldn’t recommend that, but you get me). This Pumpkin Pie Pudding feels indulgent but in that casual “I made this in my sweatpants” kind of way. You know what I mean?

Ingredient Notes:

Let’s go over the lineup, because yes, every player matters here:

• Sugar (divided): It’s doing double duty. Some goes into the pudding to sweeten things up, and the rest gets to party with the walnuts for a candy coating that’s chef’s kiss.

• Cornstarch: This is your thickening MVP. Without it, we’re sipping pumpkin soup, which… is a different recipe.

• 1% Milk: I like using 1% because it keeps things light-ish, but if you’ve got whole milk in the fridge? Go wild.

• Egg: Adds that lush, custardy vibe. Just whisk it well—nobody wants scrambled egg bits floating in their pudding.

• Canned Pumpkin (unsweetened!): The hero of this dish. Don’t accidentally grab pumpkin pie filling unless you’re into very sweet pudding.

• Vanilla Extract: Adds that cozy, homemade warmth. Kind of like that one friend who always remembers to bring a blanket to the picnic.

• Cinnamon & Nutmeg: The classic spice duo. They’re the reason your kitchen will smell like fall exploded in there.

• Salt: Just a pinch—it’s the flavor lifter.

• Chopped Walnuts: They get candied and turn into little golden nuggets of crunchy joy.

• Heavy Whipping Cream: Because pudding without whipped cream is just… pudding. We need that creamy cloud on top.

How To Make Pumpkin Pie Pudding?

Okay, this isn’t rocket science. If you can whisk, you can do this. Promise.

Step 1: The Pudding Base
In a saucepan, mix 6 tablespoons of sugar with the cornstarch. No need to overthink it. In a separate bowl, whisk together your milk and egg until smooth—really get in there. Slowly pour that milk mixture into the saucepan while whisking. (You’ll be whisking a lot today—think of it as cardio.) Bring it up to a gentle boil. Once it bubbles, cook it for a minute until it starts to thicken, then pull it off the heat.

Step 2: Pumpkin Time
Mix your pumpkin, vanilla, cinnamon, nutmeg, and a teeny pinch of salt in another bowl. Now, slowly whisk this pumpkin mix into the hot milk mixture. This is where it turns into pudding magic. Put the pan back on low heat and stir for about 3 minutes. Don’t walk away—it needs you. And for the love of all things creamy, don’t let it boil.

Step 3: Chill Out
Spoon the pudding into bowls. You’ll get four small-ish servings or two big, I-deserve-this-today portions. Cover the tops with plastic wrap—make sure it touches the pudding so you don’t get that weird skin. Then pop them in the fridge.

Step 4: Candy Those Walnuts
While the pudding chills, line a baking sheet with foil and spray it lightly. In a small skillet, cook the remaining sugar, walnuts, and a pinch of salt over medium-low heat. Stir constantly until the sugar melts and hugs those walnuts in golden sweetness. Spread them out to cool. You will be tempted to snack on them. That’s fine. Just save some for the pudding, okay?

Step 5: Whip That Cream
Beat the heavy cream until soft peaks form. You can do it with a mixer or go old-school with a whisk if you’re feeling ambitious (or if you need to vent out some stress—trust me, it works).

Step 6: Assemble & Enjoy
Top each pudding with a generous blob of whipped cream and sprinkle over those candied walnuts. That’s it. Simple, cozy, perfect.

Storage Options:

If, by some miracle, you have leftovers, just cover them with plastic wrap and pop them back in the fridge. They’ll stay good for about 3 days. The candied walnuts? Keep them in a little container at room temp—assuming you haven’t already eaten them like candy. And here’s a tip: fresh whip that cream when you’re ready to serve again. Day-old whipped cream gets a little sad, don’t you think?

Variations and Substitutions:

I know we all like to tinker in the kitchen, so here are some easy ways to switch things up:

• Swap the Milk: Whole milk will make it even richer. Almond or oat milk if you’re going dairy-free.

• Change the Nuts: Pecans? Yes. Hazelnuts? Even better.

• Spice It Up: A dash of ground ginger or cloves if you’re feeling extra festive.

• Whipped Cream Shortcut: Sure, you can use Cool Whip if you’re short on time. I won’t tell.

• Sugar Alternatives: Monk fruit sweetener works fine if you want to cut down on sugar but still get that sweet fix.

What to Serve with Pumpkin Pie Pudding?

On its own, this Pumpkin Pie Pudding is a mood. But if you’re entertaining or just feeling fancy, here’s what pairs beautifully:

• Ginger Snaps: For dunking, obviously.

• Hot Apple Cider: Because why stop at just pumpkin?

• Crushed Graham Crackers: Sprinkle on top for that faux pie crust crunch.

• Greek Yogurt Swirl: Adds a tangy pop that balances the sweetness.

• Espresso or PSL: A cozy dessert needs a cozy drink, right?

Frequently Asked Questions:

Can I make this ahead for Thanksgiving?
Heck yes! Make the pudding the day before, stash it in the fridge, and candy the walnuts fresh before serving. Your future self will thank you.

Can I freeze Pumpkin Pie Pudding?
Honestly… no. The texture goes weird and grainy. It’s best fresh from the fridge. Make it when you want it. You deserve fresh.

Can I use fresh pumpkin instead of canned?
If you’ve got time to roast and puree fresh pumpkin—go for it! Just make sure it’s well-drained. But between you and me? Canned pumpkin is a lifesaver here. And it’s good. Like, really good.

Alright, that’s the whole scoop. You in? Because once you try this Pumpkin Pie Pudding, you might not go back to crusts. Ever. I dare you to try it and tell me you don’t end up sneaking spoonfuls straight from the fridge at midnight.

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Pumpkin Pie Pudding

Creamy Pumpkin Pie Pudding with spiced pumpkin, smooth custard, whipped cream, and candied walnuts—an easy stovetop dessert with all the flavors of classic pumpkin pie, minus the crust.

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Servings

Ingredients

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• 1/2 cup granulated sugar divided
• 2 tablespoons cornstarch
• 1 3/4 cups 1% milk
• 1 large egg
• 1/2 cup canned unsweetened pumpkin
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Cooking spray
• 1/4 cup chopped walnuts
• Dash of salt
• 1/4 cup heavy whipping cream

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Instructions

 

Prepare the Pudding Base:

1. In a medium saucepan, combine 6 tablespoons of granulated sugar with 2 tablespoons of cornstarch. In a separate bowl, whisk together the milk and egg until fully blended. Gradually add the milk mixture to the sugar and cornstarch in the saucepan, whisking constantly to prevent lumps.

Cook the Pudding Mixture:

1. Place the saucepan over medium heat and continue whisking the mixture until it reaches a boil. Once boiling, cook for an additional 1 minute, stirring continuously, until the mixture thickens. Remove from heat.

Incorporate Pumpkin and Spices:

1. In a small bowl, combine the canned pumpkin, vanilla extract, ground cinnamon, salt, and ground nutmeg. Gradually add this pumpkin mixture into the warm milk base, whisking constantly to ensure a smooth texture.

Final Heating:

1. Return the saucepan to low heat and cook the combined mixture for approximately 3 minutes, stirring constantly, until the pudding is thoroughly heated. Be cautious not to allow the mixture to boil. Remove from heat once heated through.

Chill the Pudding:

1. Evenly divide the pudding among four individual serving bowls. Cover the surface of each pudding with plastic wrap to prevent a skin from forming. Refrigerate until thoroughly chilled.

Prepare the Candied Walnuts:

1. Line a baking sheet with foil and lightly coat with cooking spray. In a small nonstick skillet, combine the remaining 2 tablespoons of sugar, chopped walnuts, and a dash of salt. Cook over medium-low heat, stirring frequently, until the sugar dissolves and coats the walnuts with a golden caramel glaze. Transfer the candied walnuts to the prepared baking sheet and allow them to cool completely. Once cooled, coarsely chop them.

Whip the Cream:

1. In a mixing bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form.

Assemble the Dessert:

1. Top each serving of chilled pudding with approximately 2 tablespoons of freshly whipped cream and garnish with about 1 tablespoon of candied walnuts.

Notes

To make this Pumpkin Pie Pudding gluten-free, ensure that the cornstarch used is certified gluten-free, as cross-contamination can occur in processing. Additionally, verify that the vanilla extract is gluten-free, as some brands may include additives containing gluten. All other ingredients in this recipe are naturally gluten-free, making this an easy dessert to adapt for gluten-sensitive individuals.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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