Indulge in the ultimate taste of autumn with this incredibly easy pumpkin pudding. Boasting an exquisitely smooth and unbelievably creamy texture, this dessert is packed with all the comforting, warm flavors of the fall season. Crafted gently on the stovetop and then perfectly chilled, it offers a delightfully satisfying option whenever your sweet tooth craves a classic fall dessert. What’s even better? This luscious pumpkin pudding is entirely gluten-free and dairy-free, making it a perfect treat for everyone to enjoy.

Velvety Smooth Pumpkin Pudding for the Perfect Fall Dessert

As the leaves begin to change and a crispness fills the air, one of the greatest joys of fall is undoubtedly the abundance of pumpkins. From vibrant displays outside supermarkets to charming farmer’s markets, pumpkins signal the arrival of my favorite culinary season. There’s something undeniably comforting about incorporating this versatile squash into everything pumpkin, from savory dishes to delightful desserts.

Among our cherished autumn recipes, this crustless pumpkin pie holds a special place. And if you, like us, are a true pumpkin enthusiast, then this incredibly simple, homemade pumpkin pudding is destined to become another one of your absolute favorites. It perfectly captures the essence of pumpkin pie in a smooth, spoonable format, offering all the festive flavors without the fuss of baking a crust.

Beyond its delicious taste, this pumpkin pudding offers fantastic versatility. It can be effortlessly divided into individual portions, making it an ideal make-ahead option. This convenience is a game-changer for busy holiday gatherings, family dinners, or especially for Thanksgiving, allowing you to focus on other preparations while ensuring a spectacular dessert is ready to impress. Imagine elegant glasses of perfectly chilled pumpkin pudding, ready to be served to your guests.

Why You’ll Love this Easy Pumpkin Pudding Recipe:

This creamy pumpkin pudding isn’t just another dessert; it’s a delightful experience waiting to happen. Here’s why this recipe will quickly become a cherished part of your fall repertoire:

• Simple, Accessible Ingredients: You won’t need to embark on a scavenger hunt for obscure items. The short list of ingredients for this delectable pumpkin pudding recipe consists of common pantry staples and easily accessible items found at any local grocery store. We believe in delicious food without the fancy fuss, ensuring anyone can whip up this treat without a hitch.
• Effortless to Make: Forget complicated baking techniques and lengthy preparation times. This pudding truly comes together with very little hands-on effort. The majority of the “work” involves chilling time in the refrigerator, allowing the flavors to meld beautifully and the pudding to set perfectly. This makes it an excellent candidate for meal prepping or preparing a day or two ahead of your special occasion.
• Completely Gluten-Free & Dairy-Free: Perhaps one of the most remarkable aspects of this creamy pumpkin dessert is its inclusive nature. It is 100% gluten-free and dairy-free. This means that individuals with Celiac disease, gluten sensitivities, or lactose intolerances can wholeheartedly enjoy this homemade pudding without any concerns. Everyone at the table can savor the rich, autumnal flavors, making it an ideal choice for diverse dietary needs during holiday celebrations.
• Rich, Comforting Fall Flavors: Every spoonful of this pudding delivers the quintessential tastes of autumn. Infused with classic spices like cinnamon, nutmeg, and cardamom, it evokes the warmth and coziness of the season, reminiscent of your favorite pumpkin pie but in a smooth, custardy form.
• Perfect for Any Occasion: Whether you’re hosting a grand Thanksgiving feast, a cozy fall dinner party, or simply craving a comforting sweet treat on a quiet evening, this pumpkin pudding fits the bill. Its elegant presentation in individual glasses makes it suitable for entertaining, while its ease of preparation makes it perfect for everyday indulgence.

Ingredients You’ll Need for Pumpkin Pudding:

Creating this delightful pumpkin pudding requires only a handful of readily available ingredients, combining to form a truly spectacular dessert. Here’s a visual overview of what you’ll need to gather to bring this easy pumpkin pudding recipe to life:

(For the precise measurements and a detailed recipe, please scroll down to the comprehensive printable recipe card conveniently located at the bottom of this post.)

Recipe Notes & Essential Ingredient Substitutions:

Understanding your ingredients and having options for substitutions can make all the difference in successful cooking. Here are some detailed notes and alternative suggestions for the key components of this pumpkin pudding recipe:

• Pumpkin: For this recipe, I’ve provided instructions on how to prepare fresh pumpkin puree from scratch, which yields a vibrant flavor. However, to significantly save time and effort, you can absolutely use 3 cups of canned pumpkin puree (not pumpkin pie filling!) instead. If opting for fresh, choose smaller, denser pumpkins like sugar pumpkins or Pie Pumpkins for the best flavor and texture.
• Milk: To ensure this recipe remains delightfully dairy-free, I’ve specifically used unsweetened almond milk. Its neutral flavor allows the pumpkin and spices to truly shine. However, feel free to experiment with other types of unsweetened non-dairy milk that you prefer, such as creamy cashew milk, lighter rice milk, versatile oat milk, or even rich coconut milk (from a carton, not canned, unless you want a strong coconut flavor). If dairy is not a concern for you or your guests, regular milk can be used as a direct 1:1 substitute.
• Sugar: I’ve chosen dark brown sugar for its deep, molasses-rich notes, which complement the pumpkin beautifully. You can easily substitute it with light brown sugar for a milder caramel touch, or use granulated cane sugar or white sugar if that’s what you have on hand. For those managing blood sugar levels, or who are diabetic or insulin-resistant, I highly recommend using a 1:1 sugar substitute like granulated monkfruit sweetener, which has a zero glycemic index.
• Cornstarch: This ingredient is absolutely fundamental! Cornstarch acts as the primary thickening agent, binding all the ingredients together to achieve that signature smooth, velvety pudding texture. Without it, your pudding would remain liquid. If you or someone you’re serving has a corn allergy, an excellent alternative is to use equal amounts of arrowroot powder (also known as arrowroot starch), which functions similarly.
• Eggs: Eggs play a crucial role in contributing to the rich, custardy texture of this pudding, adding depth and creaminess that can’t be easily replicated. They also help to emulsify the mixture and provide stability. Do not omit them unless you are specifically adapting this for a vegan diet (in which case, flax eggs or a commercial egg replacer might be needed, but the texture will vary).
• Spices: The magic of fall flavors comes alive through the spice blend. I’ve used a classic combination of fragrant ground cinnamon, warm ground nutmeg, and a hint of exotic cardamom for a beautifully balanced profile. However, for ultimate convenience and a truly traditional pumpkin pie taste, you can simply substitute these individual spices with 1 1/2 teaspoons of ready-made pumpkin pie spice. Adjust to your personal preference for intensity!

How to Make This Creamy Pumpkin Pudding: A Step-by-Step Guide

Creating this delightful, velvety pumpkin pudding is a straightforward process that yields incredibly delicious results. Follow these simple steps for a perfect fall dessert:

1. Cook the Pumpkin & Prepare Puree: Begin by preparing your pumpkin. Cook the pumpkin cubes until they are completely tender. You have a few options for this: you can steam the pumpkin (place chopped pumpkin in a steamer basket over boiling water and cook for about 10-15 minutes until fork-tender), boil it (place pumpkin in a pot of boiling water, cook until tender, then drain very well to remove any excess moisture), or bake it (preheat your oven to 200°F (95°C), place pumpkin pieces on a baking sheet, cover with aluminum foil, and bake for approximately 20 minutes, or until soft). Once cooked, transfer the tender pumpkin to a high-speed blender, food processor, or use an immersion blender. Process until the pumpkin forms a perfectly smooth puree.

2. Whisk Dry Ingredients: In a separate medium-sized bowl, combine the granulated ingredients. Thoroughly whisk together the brown sugar, cornstarch, ground cinnamon, ground nutmeg, and ground cardamom until they are well integrated and free of lumps. This ensures the spices are evenly distributed throughout the pudding.

Dish by Dish Tips for the Best Pumpkin Pudding:

Elevate your pumpkin pudding experience with these helpful tips and tricks:

• Creative Toppings: While delicious on its own, a simple garnish can transform your pudding. Consider topping your chilled pudding with a generous swirl of dairy-free whipped cream, a sprinkle of finely crushed pecans or walnuts for crunch, or a dusting of grated dark chocolate or cinnamon. A drizzle of maple syrup or a few candied pumpkin seeds would also be exquisite.
• Convenience with Store-Bought Puree: Don’t have time to make pumpkin puree from scratch? No problem! Store-bought canned pumpkin puree is a perfectly acceptable and convenient alternative. Just ensure you’re using 100% pumpkin puree and not pre-spiced pumpkin pie filling, which often contains added sugars and spices that might alter the flavor profile of this recipe.
• Making Ahead & Storage: This pudding is an excellent candidate for making ahead. Prepare it up to 2-3 days in advance and store it, covered, in the refrigerator. It will taste even better as the flavors have more time to meld. Leftovers can also be stored in an airtight container in the fridge for up to 4-5 days.
• Preventing a Skin: To prevent a “skin” from forming on the surface of the pudding as it chills, press a piece of plastic wrap directly onto the surface of the warm pudding before placing it in the refrigerator. This creates a barrier and keeps it perfectly smooth.
• Serving Temperature: For the best texture and flavor, ensure the pudding is thoroughly chilled before serving. The cool temperature enhances its creamy consistency and makes it incredibly refreshing.

Other Delicious Gluten-Free & Dairy-Free Pudding Recipes to Enjoy:

If you loved this pumpkin pudding, you might enjoy exploring some of our other smooth and satisfying pudding creations:

• 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
• Creamy Rice Pudding (Gluten-Free, Vegan)

More Gluten-Free Pumpkin Recipes You’ll Love for Fall:

Embrace the autumn season fully with these fantastic pumpkin recipes, all crafted to be deliciously gluten-free:

• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Mini Pumpkin Cheesecakes (Gluten-Free, Dairy-Free Option)
• Easy Pumpkin Cobbler (Gluten-Free, Dairy-Free)
• Moist Pumpkin Cake (Gluten-Free, Dairy-Free)
• Easy Pumpkin Butter (Gluten-Free, Vegan)

Even More Gluten-Free Desserts to Make & Share:

Looking for more sweet inspirations that cater to gluten-free dietary needs? Here are some other delightful desserts from our collection:

P.S. If you try this incredible pumpkin pudding recipe, I’d absolutely love for you to leave a star rating below and/or a review in the comment section further down the page. Your feedback is invaluable and always appreciated! Don’t forget to check out my entire Recipe Index for a treasure trove of delicious recipes on the blog. You can also follow me for daily inspiration on Pinterest, Facebook, or Instagram! Sign up for my Email List to get fresh, seasonal recipes delivered straight to your inbox each week!

Print

Creamy Pumpkin Pudding (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• 
  Author: Felicia Lim
• 
  
  Total Time: 25 minutes
• 
  
  Yield: 4 servings 1x
• 
  
  Diet: Gluten Free

Print Recipe

Description

This easy pumpkin pudding is smooth, amazingly creamy and captures warm fall flavors in every spoonful. Cooked gently on the stovetop and then chilled, this makes a quick and comforting option when you’re craving a fall dessert. Perfectly gluten-free and dairy-free too, ensuring everyone can enjoy this delightful autumn treat.

---

Ingredients

Units

Scale

• 3 cups raw pumpkin, cleaned and cut into cubes (or 3 cups canned pumpkin puree for convenience)
• 2 cups unsweetened almond milk (or other non-dairy milk)
• 1 cup brown sugar (dark or light, or a 1:1 sugar substitute)
• 3 tablespoons cornstarch (or arrowroot powder)
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom (or 5 crushed cardamom pods), or 1 1/2 tsp pumpkin pie spice

Cook Mode

Prevent your screen from going dark

---

Instructions

1. Prepare Pumpkin Puree: Cook the pumpkin until it is very tender. You can steam chopped pumpkin (10-15 mins), boil it (until tender, then drain well), or bake it (200F/95C, covered for 20 mins). Once cooked, process the tender pumpkin using a high-speed blender, food processor or immersion blender until completely smooth.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the brown sugar, cornstarch, ground cinnamon, ground nutmeg, and ground cardamom until well combined.
3. Combine Wet Ingredients: In a separate large bowl, add the large eggs and slowly whisk in the unsweetened almond milk. Stir in the prepared pumpkin purée until the mixture is smooth and fully incorporated.
4. Cook the Pudding: Pour the combined wet pumpkin mixture into a medium saucepan. Add the whisked dry ingredients to the saucepan. Place the saucepan over medium heat and stir constantly with a whisk or spatula. Continue stirring until the pumpkin mixture begins to visibly thicken, typically taking about 5-7 minutes. Once thickened, reduce the heat to low and cook for another 2-3 minutes, stirring continuously, until the pudding is smooth and reaches a thick, desirable consistency. Remove the saucepan from the heat and allow the pudding to cool slightly.
5. Chill & Serve: Pour the slightly cooled pudding into small individual bowls, ramekins, or elegant jars. Cover each portion tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator and chill for at least 2 hours, or until the pudding is completely set and thoroughly cold.
6. Garnish & Enjoy: Before serving, elevate your pudding with optional garnishes. Consider grated dairy-free chocolate, a dollop of dairy-free whipped cream, a sprinkle of toasted pecans, or an extra dash of cinnamon. Serve cold and savor the delightful fall flavors!

Notes

Pumpkin: You can either make pumpkin puree from scratch as described, or save time by using 3 cups of canned pumpkin puree (ensure it’s 100% pumpkin, not pie filling) if you prefer. Using fresh pumpkin will result in a brighter, more natural flavor.

Milk: This recipe utilizes unsweetened almond milk to keep it dairy-free. Feel free to substitute with other unsweetened non-dairy milks like cashew milk, rice milk, or oat milk for varying flavor nuances. If dairy is not an issue, regular milk works just as well.

Sugar: While dark brown sugar offers a rich, deep flavor, you can also use light brown sugar, cane sugar, or white granulated sugar. For a sugar-free option, granulated monkfruit sweetener is an excellent 1:1 alternative for those monitoring sugar intake.

Cornstarch: This ingredient is essential for thickening the pudding. As a substitute for cornstarch, you may use equal amounts of arrowroot powder if you have a corn allergy or preference.

Eggs: The eggs are critical for achieving the desired creamy, custardy texture and binding the pudding together. It is recommended not to omit them.

Spices: The blend of ground cinnamon, ground nutmeg, and cardamom creates the signature warm fall flavors. For ultimate convenience, you can replace the individual spices with 1 1/2 teaspoons of pre-mixed pumpkin pie spice.

Optional Toppings: Enhance your pudding with dairy-free whipped cream, crunchy crushed pecans or walnuts, finely grated dark chocolate, or a light dusting of cinnamon or pumpkin pie spice for an extra touch of decadence.

Storage: Store the pumpkin pudding in individual covered bowls or an airtight container in the refrigerator for up to 4-5 days. It’s an excellent make-ahead dessert!

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Desserts
• Method: Stovetop
• Cuisine: American