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Pumpkin Pie Pudding is rich, creamy, and full of pumpkin flavor. With just a few ingredients and no oven required, this easy dessert can be made ahead of time and is perfect for fall!
Pumpkin Pie Pudding
If you’re looking for an easy pumpkin dessert that tastes exactly like pumpkin pie, but without all of the prep work, then I’ve got the perfect dish!
This pumpkin pie pudding recipe is the easiest, creamiest, most delicious dessert that I’ve made in a while. Sure, these easy pumpkin cinnamon rolls, that pumpkin cake, and this pumpkin cobbler is simple to make. But, this pumpkin pudding is even easier.
Just 5 minutes is all it takes to whip up this easy pudding that tastes just like pumpkin pie. But without the extra steps and ingredients, and of course, the oven.
Yep, this crustless pumpkin pudding is no-bake and practically fool-proof. One bowl and five ingredients are what stands between you and this cool and cozy fall dessert.
The texture is smooth, creamy, and loaded with pumpkin deliciousness. A touch of brown sugar helps sweet the pudding, without making the pumpkin too overpowering. This is basically a pumpkin pie lover’s perfect, simple dessert. And so much easier than baking (or even buying) a pie!
Ingredients needed for Pumpkin Pie Pudding:
- Instant vanilla pudding
- Canned pure pumpkin
- Milk
- Light brown sugar
- Pumpkin pie spice
How to make Pumpkin Pie Pudding:
- Using an electric hand mixer (or whisk if you want to do it by hand) beat pudding, pumpkin, milk, brown sugar, and pumpkin pie spice in a large bowl until smooth and creamy, about 2 minutes.
- Spoon pudding into small bowls or mason jars and refrigerate for at least one hour to chill.
- Before serving, top with whipped cream and crushed graham crackers, if desired.
How long will this Easy Pumpkin Pudding last?
The pudding will last, covered, in the refrigerator for up to three days.
How to serve Pumpkin Pudding:
To get the full pumpkin pie effect, top with homemade (or canned) whipped cream and some crushed graham cracker crumbs.
If you would like to make an easy pie crust, crush graham crackers (or use the store-bought crushed version, mix with melted butter and press onto the bottom of your bowls before topping with the pudding.
Tips for making the best Pumpkin Pudding:
- Make sure to buy pure pumpkin (or pumpkin puree) not the pumpkin pie filling. The filling will result in an entirely different flavor and texture.
- To make this easy pumpkin pudding even richer, you can replace the 2% milk with whole milk; or use a combination of milk and heavy cream.
- I like to use an electric hand mixer to beat the pudding until light and creamy. Not only does it take less time than whisking, but it helps ensure that you get those tiny lumps out for a smooth batter.
- Be sure to chill this pumpkin pudding dessert for at least an hour before serving. While you can devour this right away, I promise that it will taste even better when chilled.
Looking for more easy pumpkin recipes? I’ve got you covered!
- Pumpkin Apple Muffins
- Pumpkin Spice French Toast
- Pumpkin Creme Brûlée
- Pumpkin Peanut Butter Bread
- Pumpkin Bread Pudding
Pumpkin Pie Pudding
Equipment
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding
- 1 (15 ounce) can pure pumpkin
- 3 cups 2% milk
- ¼ cups packed light brown sugar
- 2 teaspoons pumpkin pie spice
- Whipped cream and crushed graham crackers for topping if desired
Instructions
- In a large bowl, beat pudding mix, pumpkin, milk, brown sugar and pumpkin pie spice with an electric hand mixer until smooth and creamy, about 1-2 minutes.
- Spoon pudding into small bowls or mason jars and refrigerate for at least one hour, or until chilled.
- Before serving, top with whipped cream and crushed graham crackers, if desired.
Notes
- Pudding will keep covered in the refrigerator for up to three days.
- See my tips and tricks for making this Pumpkin Pie Pudding above the recipe box.
- Recipe from Delish
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