Pumpkin Pudding

by Heidi @ Food Doodles on

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. 🙂

This pumpkin pudding is sweetened with honey and so easy to make. Tastes like pumpkin pie filling in pudding form!

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!

This pumpkin pudding is sweetened with honey and so easy to make. Tastes like pumpkin pie filling in pudding form! With a paleo and dairy-free option.
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. I love my puddings on the really thick and rich side, though (like this chocolate orange avocado pudding or this vegan chocolate pudding).

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. 

So I whipped up a batch of candied walnuts / pecans (here’s how to make candied pecans) and they were a great topper! I hope you’ll enjoy this pumpkin pudding. 🙂

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.

5 from 1 vote
This pumpkin pudding is sweetened with honey and so easy to make. Tastes like pumpkin pie filling in pudding form!
Pumpkin Pudding (paleo option)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 individual servings
  • 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
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. Let cool slightly before covering with plastic wrap and refrigerating until ready to serve. Keep refrigerated for up to 3 days.

Recipe Notes

Unless you want your pudding really thick and rich, use 3/4 cup water + 3/4 cup canned coconut milk.

Photos updated 10/2019. Here’s an old one:

Honey Pumpkin Pudding


Honey Pumpkin Pudding

Leave a Comment

{ 22 comments… read them below or add one }

1 Zuzana November 4, 2019 at

What a great idea


2 Hope Pearce October 31, 2019 at

I love how thick and creamy this is! Couldn’t agree more – honey and maple syrup are not always interchangeable….sometimes honey just works better, thanks for the tip with this pudding!


3 Megan Stevens October 31, 2019 at

I’m glad you used tapioca flour in this recipe. I find it easier to work with. And yes to thick and rich! Can’t wait to make this! My whole family will LOVE it.


4 ChihYu October 30, 2019 at

So good! Can’t eat just one serving!


5 Raia Todd October 30, 2019 at

Sounds pretty easy! I’m always in the mood for pudding, and pumpkin is one of my favorites!


6 Don Baiocchi October 30, 2019 at

OMG yesssssssss. This looks so irresistible. And thanks for the tip about not using maple syrup. I probably would’ve tried it and been disappointed. 😉


7 Heather H October 29, 2019 at

I’ve never had pumpkin pudding but I do love pumpkin pie!


8 Jean Choi October 28, 2019 at

This looks SO creamy and delicious! Can’t wait to try it.


9 Joni Gomes October 28, 2019 at

I had some pumpkin puree leftover so I decided to give this recipe a try and OH EM GEE it was so good! The perfect sweet & fall treat!


10 deejay October 1, 2015 at

uses coconut milk!


11 KAREN CAMPBELL September 29, 2015 at



12 Sara June 29, 2015 at

I followed the recipe exactly and the pudding came out GREAT! I found that – after adding the eggs and milk – you need to whisk the pudding the entire time as it cooks to keep it smooth and lump-free. Also, don’t hesitate to decrease the honey. Aside from that, following these directions exactly will yield an incredibly smooth and creamy pudding!


13 Heide M. March 17, 2014 at

Thanks for posting this recipe.


14 Chris J January 6, 2014 at

Thank you! I had some leftover pumpkin and found your recipe. Delicious! I think I’ll try it with molasses next time and see how the flavor changes.


15 Heidi @ Food Doodles January 7, 2014 at

Yum! Let me know how it turns out 🙂


16 Rose | The Clean Dish November 24, 2013 at

What a great recipe!! I must try this.
Do you think I could substitute cornstarch with arrowroot?
That’s what I usually do but I don’t want to take chances with this pudding.
Thank you 🙂


17 Julie April 1, 2014 at

I substituted this with cornstarch, and while I only just put it in the fridge, it seems that it will turn out just fine! Mmmmm! I was wanting to make a pumpkin pudding & was about to just use Betty Crocker’s vanilla recipe and add pumpkin, but if I’d done that I would’ve forgotten about the pumpkin pie spice!!! (Probably the most important part!) Which reminds me, I wanted to add a couple tablespoons butter & some vanilla (per Betty’s vanilla pudding) – I think that will be good!
Plus, I like this way of adding the eggs – it’s much simpler than the standard – add half hot milk to eggs while whisking, add eggs back to rest of milk (while whisking). Wondering if it will make any difference taste or texture-wise??


18 Erin @ Texanerin Baking November 19, 2013 at

I’ve said it a ton of times but I don’t understand how people with kids and jobs are blogging more than I am! (and I’m not referring to you here ;)) I just don’t get it. I sit at the computer doing blog stuff 12 hours a day and get out two posts a week. Anyway, I’m happy you’re putting your family first! 🙂

I’d love to make this as part of a no-bake pie. Do you think it’s firm enough? Maybe I’ll find out when you post your next recipe!


19 Heidi @ Food Doodles November 19, 2013 at

Thank you Erin 🙂 I just really want to be able to do more. It’s hard to put it on the back burner, but maybe when all my little ones are in school I’ll be able to do a little more 🙂

I thought of that too! I think that would be soooo delicious, with a homemade graham cracker crust! But I think it would need to be a little thicker. Maybe an extra egg or a little bit more cornstarch(another egg might be too eggy, I’m not sure). I will be trying that at some point, but no, my next recipe is something else 🙂


20 Julia November 13, 2013 at

I’m going to make this pudding with coconut milk. I love the creaminess. Thanks for sharing your specials recipes with us!

As a mom of four, I totally understand the need to prioritize family. It’s good that your focus is in the right place. For everything there is a season.


21 Charlotte Moore November 13, 2013 at

I don’t see how you all with small children blog more than once or twice a week. When you make bread, can/freeze veggies, preserve fruits, etc, that is a full time job.

You have to do what you have to do for yourself and your family.

This pumpkin pudding looks very good. My oldest grandson would love it.


22 Janette@culinaryginger November 12, 2013 at

Sounds like a great Thanksgiving dessert.


{ 4 trackbacks }

Previous post:

Next post: