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Pumpkin Pudding

Pumpkin Pudding
Tired of pumpkin pie? Switch things up with this creamy and smooth Pumpkin Pudding!


  • 1 can (15 oz) pumpkin puree

  • 1 can (14 oz) sweetened condensed milk

  • 1/2 cup heavy cream

  • 2 eggs

  • 1/4 cup brown sugar

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon vanilla extract

  • Whipped cream for topping

  • Cinnamon powder for garnish


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, heavy cream, eggs, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
  3. Pour the mixture into a 9-inch baking dish.
  4. Bake in the preheated oven for 40 to 45 minutes, or until the edges are set and the center is slightly jiggly.
  5. Remove from the oven and let cool for 10 to 15 minutes.
  6. Serve the pumpkin pudding with a dollop of whipped cream on top and a sprinkle of cinnamon powder.
  7. Eat it warm or chill it in the refrigerator for a few hours before serving.
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