15-Minute Creamy Stovetop Pumpkin Pudding

This creamy stovetop pumpkin pudding is a quick, cozy dessert that captures the essence of fall. Made with warm spices, real pumpkin, and a silky custard-like texture, it’s the perfect treat for when you want something comforting but don’t have time for complicated baking. Topped with whipped mascarpone and crunchy nuts or seeds, it’s both elegant and easy.

Why You’ll Love This Recipe

This pumpkin pudding is smooth, flavorful, and comes together in just 15 minutes. Unlike baked custards, it’s made entirely on the stovetop with no need for special equipment. The pumpkin purée and spices give it warmth and richness, while mascarpone topping and crunchy garnishes make it feel restaurant-worthy. It’s great for dinner parties, make-ahead desserts, or even as a festive alternative to pumpkin pie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pudding
½ cup packed light or dark brown sugar (or ¾ cup coconut sugar)
2 tbsp plus 2 tsp cornstarch
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp turmeric (optional, for color)
⅛ tsp allspice
½ tsp fine sea salt
1 ½ cups whole milk
½ cup heavy cream
½ cup unsweetened pumpkin puree (preferably homemade)
½ vanilla bean, split and scraped (or ½ tsp vanilla extract, added with butter)
1 tsp finely grated fresh ginger (or ½ tsp ground ginger)
2 tbsp unsalted butter

Toppings
1 cup whipped mascarpone
Optional: toasted pecans, pumpkin seeds, or buckwheat groats

Directions

1. In a large saucepan, whisk together brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt.
2. Gradually whisk in milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger until smooth.
3. Place the pan over medium heat and cook, whisking constantly and scraping the bottom of the pot. Bring to a boil until large bubbles pop.
4. Continue whisking for 2 minutes after boiling, then remove from heat and whisk in butter until smooth. The pudding should resemble creamy yogurt.
5. Strain the hot pudding through a mesh strainer into a large pitcher, then pour into 6 heatproof cups or jars.
6. Cover and chill for at least 2 hours, or up to 3 days.
7. Top with whipped mascarpone and a sprinkle of nuts, seeds, or buckwheat groats before serving.

Servings and timing

This recipe makes 6 servings (about 4 ounces each). Preparation and cooking take 15 minutes, plus at least 2 hours of chilling time.

Variations

• Substitute whipped cream for mascarpone for a lighter topping.
• Add a splash of bourbon or rum for a boozy twist.
• Use coconut milk instead of cream for a dairy-free version.
• Sprinkle with crushed gingersnaps for added crunch.
• Swap the spices for chai blend to change the flavor profile.

Storage/Reheating

Store covered puddings in the refrigerator for up to 3 days. They are best served chilled and do not require reheating. Avoid freezing, as the texture may separate.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin works perfectly—just make sure it’s pure pumpkin, not pumpkin pie filling.

What if I don’t have mascarpone?

Whipped cream, Greek yogurt, or cream cheese whipped with a little sugar are great substitutes.

Do I need to strain the pudding?

Straining ensures a silky-smooth texture, but you can skip this step if you don’t mind a slightly rustic finish.

Can I make this dairy-free?

Yes, use almond or oat milk with coconut cream, and swap butter for vegan butter.

How do I know the pudding is done cooking?

It should boil with big bubbles and thicken to a yogurt-like consistency.

Can I prepare this ahead of time?

Yes, it can be made 2–3 days in advance and stored in the fridge.

Can I serve it warm instead of chilled?

Yes, though traditionally it’s chilled, it can also be enjoyed slightly warm.

How do I prevent lumps in the pudding?

Whisk constantly and thoroughly scrape the sides and bottom of the pot while cooking.

Can I use white sugar instead of brown sugar?

Yes, though brown sugar adds deeper flavor and complements pumpkin better.

What toppings work best?

Toasted pecans, pumpkin seeds, granola, or a drizzle of caramel all pair beautifully.

Conclusion

This 15-minute creamy stovetop pumpkin pudding is a quick yet indulgent dessert that brings cozy fall flavors to the table. With its velvety texture, spiced pumpkin base, and customizable toppings, it’s an easy way to enjoy pumpkin season without the fuss of baking. Perfect for entertaining or treating yourself, this pudding is a sweet autumn favorite you’ll want to make again and again.

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