Valerie's Pumpkin Pudding (for Wolfie)

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
Save Recipe


4 cups whole milk

One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1 1/4 cup sugar

1/3 cup cornstarch

1/2 teaspoon salt

5 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

8 to 12 ginger snap cookies


  1. In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
  2. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
  3. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
  4. To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Pumpkin Cinnamon Rolls

Baked Pumpkin Doughnuts

Valerie's Pumpkin Pie

Ghostly Pumpkin Pudding

Pumpkin Rice Pudding

Baked Pumpkin Rice Pudding

Brioche and Pumpkin Pudding Trifle

Pumpkin Ginger Bread Pudding