This pumpkin pudding is sweetened with honey and so easy to make. It tastes like pumpkin pie filling in pudding form and has a paleo and dairy-free option.
This pumpkin pudding really tastes like thickened pumpkin pie filling. Because of the pumpkin, it doesn’t have the same exact texture of traditional pudding.
I also imagine that it’s quite a bit different than boxed pumpkin pudding. I don’t know if I’ve ever had that but I’ll take this homemade pumpkin pudding with real pumpkin over artificial flavoring any day. 🙂
I first made this pumpkin pudding with maple syrup, thinking that obviously it’d be a better fit. But nope. That was all wrong.
With maple syrup, using the same amount, the pudding tasted hardly sweet. I had to add quite a bit more, which made the pudding too runny.
Even before I added the extra maple syrup, the maple syrup version was thinner than the honey version.
I know that honey and maple syrup are often said to be interchangeable, but they really aren’t all the time.
I definitely recommend sticking with honey for this recipe!
For a dairy-free and paleo version, I used canned coconut milk. The first time, I watered down the coconut milk (using about 1/2 coconut milk and 1/2 water to make it about as thin as regular milk) but I actually liked how thick it was.
Almond milk also works! I’m guessing other plant-based milks would work but I haven’t tried them.
Cornstarch isn’t paleo so I tried it out with tapioca flour / starch and it worked great. Arrowroot would probably also work but sometimes I find that I need a bit less arrowroot than cornstarch, so I’d probably use 3.5 tablespoons instead of 4.
To top them off, whipped cream is classic but I had no desire to look for my piping bag or the tips. Because yes, I’m a messy person and they’re probably not even in the same place.
I just used plain nuts today but usually like to use candied walnuts or pecans (here’s how to make candied pecans) and they’re a great topper! Don’t put them on until serving, though, or they’ll get runny and lose all their coating.
I hope you’ll enjoy this pumpkin pudding. 🙂
Pumpkin Pudding (paleo option)
- 1 14-ounce (400ml) can pumpkin puree
- 1/2 cup (160 grams) honey
- 2 large (50 grams each, out of shell) eggs
- 1/4 cup cornstarch or tapioca flour / starch for paleo
- 1-2 teaspoons pumpkin pie spice (I used 2)
- 1 1/2 cups (355 ml) whole milk or for paleo / dairy-free, almond milk or canned coconut milk*
- 1 teaspoon vanilla extract
- pinch sea salt
- In a saucepan combine the pumpkin puree with the honey over medium-low heat and whisk until the honey has melted enough and the two are completely combined.
- Make sure the mixture is not too hot and add in the eggs. Mix the cornstarch (or tapioca flour / starch) with a small amount of milk until there are no lumps then add the cornstarch mixture along with the spice, the rest of the milk, vanilla and a pinch of salt to the pot.
- Whisk together and cook over medium heat, stirring frequently, especially the hotter it gets (once it starts to get very hot, you'll want to stir constantly to prevent the eggs from cooking), just until thickened and just starting to boil. When thick, remove from the heat and pour the pudding into individual ramekins. Pudding will thicken more as it cools.
- Let cool slightly before covering with plastic wrap and refrigerating until ready to serve. Keep refrigerated for up to 3 days.
Photos updated 9/2020. Here’s an old one: