pumpkin pudding
This Pumpkin Pudding is a quick and easy way to make a no-bake Fall dessert. In mere minutes, you can transform a box of instant pudding into something special--it tastes like eating your favorite pumpkin pie without the crust!
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Table of Contents
  1. Perfectly Simple Pumpkin Pudding (Aka No-Pie Pumpkin Pie!)
  2. Why We Love This Pumpkin Pudding Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools to Make this Recipe
  6. How to Make the Recipe
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Pumpkin Recipes
  11. Pumpkin Pudding Recipe

This Pumpkin Pudding is a quick and easy way to make a no-bake, no-cook Fall dessert that is creamy, smooth, and so satisfying. In mere minutes, you can transform a box of instant pudding into something special, simply by combining it with a can of pumpkin, evaporated milk, and spice–it tastes like eating your favorite pumpkin pie without the crust!

pumpkin pudding hero image

Perfectly Simple Pumpkin Pudding (Aka No-Pie Pumpkin Pie!)

Pumpkin Pudding is the perfect way to celebrate autumn and a delicious dessert to serve after a Thanksgiving or Christmas meal. This recipe is full of all of your favorite pumpkin pie flavors, but because it’s made without the crust, it has a cool, creamy and light texture that is ideal after a heavy holiday spread. And when you think about it, after eating so many starchy sides (and probably going for seconds), who needs the extra pastry when you can enjoy this crustless sweet confection instead?

This Pumpkin Pudding recipe is so easy and quick to prepare because it uses a pudding mix and canned pumpkin puree mixed with spices; it tastes like pumpkin pie in a cup.

Better than anything store-bought, this gluten-free, make-ahead, and fuss-free treat is a lighter after-dinner dessert that leaves room for you to fill your plate with your other favorite foods. The perfect Thanksgiving dessert!

Why We Love This Pumpkin Pudding Recipe

  • Quick and easy to make in only 10 minutes.
  • Only uses 4 ingredients plus optional garnish.
  • Delicious, creamy, and smooth dessert.
  • Tastes like pumpkin pie without the crust.
  • Can be made ahead of time and easily doubled for a large crowd.
  • Perfect for Thanksgiving
  • Gluten-free treat that can be made Vegan too.
  • Pumpkin puree adds nutritional value and pumpkin flavor to this pudding, making it “healthy-ish”!
Pumpkin pudding in a glass

Ingredients / Shopping List

  • Canned pumpkin puree: Make sure you do not use pumpkin pie mix–just pureed pumpkin from the can.
  • Evaporated milk
  • Pumpkin pie spice (+ ½ teaspoon for garnish)
  • Boxed instant vanilla pudding mix
  • Whipped topping (optional garnish)

Substitutions and Additions

  • Lovely Layered Look: You can make your pudding presentation look a little fancy by layering the pudding in individual dessert glasses (stemless wine glasses work well for this too) with crumbled gingersnap cookies or graham cracker crumbs. 
  • Switch the Spice: You can add a dusting of cinnamon, nutmeg, or allspice instead of the pumpkin pie spice.
  • Additional Garnish Ideas: Feel free to garnish your pudding with pumpkin seeds, granola, gingerbread cookies, or vanilla wafers.
top view pumpkin pudding
  • Mixing bowl and measuring tools
  • Handheld mixer
  • Dessert cups
  • Plastic wrap

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How to Make the Recipe

This Pumpkin Pudding is a quick and easy way to make a deliciously flavorful Fall dessert. Starting with a box of instant pudding and combining it with a can of pumpkin, evaporated milk, and spice–this is a Thanksgiving hit every time!

  1. Beat together pumpkin puree, evaporated milk, and pumpkin spice with a mixer.
  2. Add instant pudding packages to the mixture and mix on low until incorporated.
    Beat together pumpkin puree, evaporated milk, pumpkin spice and instant pudding
  3. Divide pudding into dessert cups and cover with plastic wrap.
    Divide pudding into dessert cups
  4. Chill pudding cups in the refrigerator.
  5. Just before serving, top pudding cups with whipped topping and pumpkin spice. Enjoy!
    top pudding cups with whipped topping

Tips

  • To avoid “pudding skin”, gently place plastic wrap directly over the entire surface of the pudding so the wrap comes into direct contact with the pudding and no air remains before placing the bowl in the refrigerator.
  • Make sure you get the 100% pumpkin, and not the pumpkin pie mix.
  • You can make the pudding the night before and store it covered in the refrigerator.
  • You can serve the pudding in a medium size serving bowl, instead of the individual dessert cups. Top with the whipped topping and a dusting of the pumpkin spice.
  • This dessert can easily be doubled if you are serving at a party or potluck meal.

Storage Tips

  • To Store: Store any leftovers tightly covered with plastic wrap in the refrigerator for up to 3 days.
pumkin pudding served with glass

Frequently Asked Questions

Can I make a Vegan version of this Pumpkin Pudding?

You can use coconut milk, almond milk, or your favorite dairy-free alternative for this recipe, and whip up coconut cream for the topping. While I’ve never tried it this way myself, as long as there’s enough fat content in your non-dairy milk, it should work–this will create thickness to help keep the pudding’s texture.

What is pudding skin?

Pudding skin occurs when the top of the pudding thickens and forms a “skin” that can affect the final consistency of your pudding. You probably want to avoid that skin so your dessert turns out to be smooth and creamy. See the above tips for the best way to avoid it. 

Can I use this pudding as a filling for a pre-made pie crust?

You can absolutely top any pie crust with this Pumpkin Pudding. Using this recipe to make a pie filling is a super-easy way to create a delicious no-bake dessert.

eating pumpkin pudding with spoon

Other Easy Pumpkin Recipes

5 from 1 vote
pumpkin pudding

Pumpkin Pudding

Serves — 6
This Pumpkin Pudding is a quick and easy way to make a no-bake Fall dessert. In mere minutes, you can transform a box of instant pudding into something special–it tastes like eating your favorite pumpkin pie without the crust!
Prep Time 10 mins
Chill Time 1 hr
Total Time 1 hr 10 mins

Ingredients
  

  • 15 ounce can pumpkin puree
  • 12 ounce can evaporated milk
  • 2 tsp pumpkin pie spice (+ ½ teaspoon for garnish)
  • 2 3.4 ounce boxes instant vanilla pudding mix
  • Whipped topping (optional garnish)

Instructions
 

  • Using a medium size mixing bowl and a handheld mixer on low, beat together the pumpkin puree, evaporated milk and pumpkin spice, until well combined.
  • Sprinkle the 2 packages of instant pudding over the pumpkin mixture and continue mixing on low until the ingredients are completely incorporated.
  • Evenly divide ½ cup of the pudding into 6 dessert cups. Cover with plastic wrap and chill in the refrigerator for at least 1 hour. Uncover the dessert cups, spoon 2 -3 tablespoons of whipped topping on top of the pudding cups and evenly sprinkle a light dusting of the reserved pumpkin spice over the whipped topping. Serve immediately.

Jenn’s Notes

Storage:
Store any leftovers tightly covered with plastic wrap in the refrigerator for up to 3 days.
Tips:
  • To avoid “pudding skin”, gently place plastic wrap directly over the entire surface of the pudding so the wrap comes into direct contact with the pudding and no air remains before placing the bowl in the refrigerator.
  • Make sure you get the 100% pumpkin, and not the pumpkin pie mix.
  • You can make the pudding the night before and store it covered in the refrigerator.
  • You can serve the pudding in a medium size serving bowl, instead of the individual dessert cups. Top with the whipped topping and a dusting of the pumpkin spice.
    This dessert can easily be doubled if you are serving at a party or potluck meal.

Nutrition Info

Calories: 225kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 268mg | Potassium: 329mg | Fiber: 2g | Sugar: 34g | Vitamin A: 11167IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. Your recipe for pumpkin pudding calls for 6.8 Oz of sugar free vanilla pudding. The largest one I I have is 2.1 Oz. If I used three boxes, it still wouldn’t equal 6.8 Oz. I’ve never seen bigger boxes. What gives?

  2. 5 stars
    I love pumpkin any way you fix it. Thank you for an awesome blog where I can find all the pumpkin recipes for me to cook and eat. I love the one today pumpkin pudding. Will be prepared as soon as I go to the grocery store. Hopefully they have the pumpkin purée! Thanks for a job well done for this reader.