Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 1/2 cup sweetener (granulated sugar, coconut sugar, or maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- Pinch of salt
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- In a medium bowl, whisk together the pumpkin puree, milk, sweetener, and vanilla until silky.
- Sprinkle in pumpkin spice and a small pinch of salt.
- If using cornstarch, whisk it in and gently warm the mixture on the stove until it barely bubbles, then pour into cups to chill.
- If using instant vanilla pudding mix, blend it with the pumpkin and spices to firm up without cooking.
- Chill for 30 to 90 minutes until softly set.
- For added richness, fold in whipped cream before serving.
- Serve with crunchy toppings like toasted pecans or crumbled cookies.
Notes
To prevent pudding skin, cover the warm pudding’s surface with plastic wrap. This pudding can be made the night before; press plastic wrap directly on the surface to chill.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten-Free, Vegetarian