5-Ingredient Gluten-Free Pumpkin Pudding: The Easiest Thanksgiving Dessert Ever

5-Ingredient Gluten-Free Pumpkin Pudding is the cozy, no-fail dessert I make when the Thanksgiving clock is ticking and my oven is already packed. If you’re new to simple gluten-free baking, this easy pudding is a great starting point and pairs perfectly with quick breads from beginner-friendly gluten-free recipes. It tastes like pumpkin pie filling, just silkier and faster, and you only need five things you probably already have. I’m sharing the no-bake pudding, plus a cake version if you feel like turning the same flavors into a sliceable treat. You’ll get make-ahead tips, quick troubleshooting, and cozy ways to serve it for a crowd. Let’s make your holiday dessert table calmer and tastier.

Key Ingredients for 5-Ingredient Pumpkin Cake

Even though I’m a huge fan of the pudding, sometimes I want something you can slice. This quick pumpkin cake keeps the ingredient list tiny, and the texture stays moist and tender without complicated steps. Here’s how I build it from pantry staples. I’ll also list swaps if you’re dairy-free or prefer less sugar.

• Pumpkin puree: Use pure pumpkin, not pie filling. The puree adds moisture, color, and that earthy pumpkin flavor we all love.
• Eggs: Two eggs add structure and help the cake rise. If you need egg-free, a flax egg can work, though the crumb will be a bit denser.
• Sweetener: Granulated sugar, coconut sugar, or maple syrup. Coconut sugar gives a caramel vibe that’s so good with pumpkin.
• Milk: Regular milk or a creamy non-dairy milk. I get great results with almond or oat. If you’re curious about good dairy-free choices, this guide to the best flours and milks for gluten-free baking is super helpful.
• Gluten-free flour blend: Use a 1-to-1 blend with xanthan gum for reliable structure. If your blend has no binder, add 1/4 teaspoon xanthan per cup.

Optional but recommended: a pinch of salt, vanilla, and pumpkin spice. These tiny extras make it taste like you worked much harder than you did. If you love pumpkin everything, bookmark this cozy pumpkin sweet gluten-free bread for breakfasts the morning after.

Note: This is the cake spin-off to the pudding below, so you can choose what your dinner needs. Light and spoonable or sliceable and snacky, both versions are weeknight-easy.

How to Make Quick and Easy Pumpkin Cake

Heat your oven to 350°F and grease an 8-inch pan. In a mixing bowl, whisk pumpkin puree with your sweetener until smooth and glossy. Whisk in eggs, milk, vanilla, salt, and pumpkin spice. Fold in your gluten-free flour just until combined. The batter should be thick but spreadable.

Spread it into the pan, smooth the top, and bake for 22 to 28 minutes. You’re looking for a springy top and a toothpick that comes out with a few moist crumbs. Let it cool for 10 minutes before slicing so it sets. Dust with cinnamon sugar if you want a little sparkle on top or spoon on some whipped cream for guests who like extra.

If gluten-free baking makes you a little nervous, you’re not alone. Most people expect it to be fussy, but it doesn’t have to be. The right blend and just enough moisture work like magic together.

“I made your pumpkin cake for a small gathering and nobody knew it was gluten-free. It was soft, not crumbly, and the flavor was just like pumpkin pie. Honestly the easiest dessert I’ve made for the holidays.”

Tips and Variations for Pumpkin Cake

Think of this section like a choose-your-own-cozy-adventure. You can use these ideas for the cake or to layer with the pudding. Either way, your kitchen will smell like fall and your guests will be happy.

• Spice it your way: Use pumpkin pie spice or a mix of cinnamon, ginger, and nutmeg. A pinch of clove is powerful and goes a long way.
• Make it dairy-free: Use almond or oat milk and a dairy-free whipped topping. The texture stays soft and lush.
• Sweetness control: Start with less sugar if you’re topping the cake with frosting or serving the pudding with maple on top. You can always add sweetness after baking, not the other way around.
• Texture boosters: Add chopped pecans or mini chocolate chips to the cake batter. Or crumble ginger snaps over the pudding for crunch.
• Serve with breakfast: Leftover cake makes an amazing morning treat with coffee. For more sweet morning ideas, explore these sweet gluten-free breads.
• Baking confidence: If you want to level up your skills, skim these gluten-free baking basics and techniques so the little details feel easy.

How to Make No-Bake Pumpkin Pudding

This is the star of the show, and it’s exactly as simple as it sounds. The 5-Ingredient Gluten-Free Pumpkin Pudding is creamy, spiced, and gently sweet, and it sets up in the fridge in under an hour if your kitchen is cool. I love it because it gives all the pumpkin pie vibes without preheating anything.

Here’s the formula I use. In a medium bowl, whisk together pumpkin puree, milk, sweetener, and vanilla until silky. Sprinkle in pumpkin spice and a small pinch of salt. For thickness, you’ve got two easy options. The first is to whisk in a little cornstarch and gently warm the mixture on the stove, just until it barely bubbles, then pour into cups to chill. The second is to use instant vanilla pudding mix that’s certified gluten-free, then blend it with your pumpkin and spices so it firms up without cooking.

Once it’s in cups, chill for 30 to 90 minutes depending on your fridge temp. The texture should be softly set, like a thick custard. If you prefer extra richness, fold in a scoop of whipped cream at the very end. That gives it an airy, mousse-like feel. For a lighter dessert, keep it simple and top each cup with a tiny splash of maple syrup and a sprinkle of cinnamon.

I usually serve it with crunchy toppings on the side: toasted pecans, crumbled cookies, or pumpkin granola. If I’m feeding a crowd, I layer the pudding with crushed gluten-free cookies in a glass dish like a trifle and add a final cloud of whipped cream on top. It looks festive and feeds a lot of people with almost no effort.

Make-ahead note: The 5-Ingredient Gluten-Free Pumpkin Pudding can be mixed the night before. Just press plastic wrap directly on the surface and chill. Right before serving, whisk once to make it glossy again, then spoon into cups.

How to Avoid ‘Pudding Skin’

The only downside to stovetop or instant puddings is that little film on top. Luckily, it’s easy to prevent. The best trick is to press plastic wrap so it touches the entire surface of the warm pudding before chilling. No air means no skin.

If you’re using the instant mix method with pumpkin, whisk well and pour it straight into serving cups, then cover each one tightly. The smaller the portion, the faster it cools, and the smoother the surface stays. Another trick is to stir the pudding once halfway through chilling, then smooth the top and re-cover. That quick stir breaks up any skin before it sets.

For dairy-free milks, creamier is better for texture and skin prevention. Almond and oat work beautifully, while very light rice milk can get a bit thin. Add a spoon of whipped topping before serving to cover any tiny imperfections and to add a pillowy finish.

Ready to Spoon Up Something Cozy?

Here’s what I love most about this recipe: the 5-Ingredient Gluten-Free Pumpkin Pudding saves oven space, tastes like dessert nostalgia, and takes almost no time. If you want a slice instead, the quick cake version uses the same flavor profile with a soft crumb and warm spices. Both are flexible, easy to make ahead, and friendly for guests with different diets. For another take on this idea, you might enjoy this practical guide to a similar concept from Five Ingredient Pumpkin Pudding by Homemade Nutrition, which lines up nicely with the streamlined approach here. I hope you try it, tweak it, and make it your own for the coziest holiday dessert table.

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