Creamy Pumpkin Pudding Dessert For Two

A creamy swirl of pumpkin pudding topped with whipped cream in a small serving glass.

Creamy Pumpkin Pudding Dessert For Two

Creamy, homemade pumpkin pudding for two is an easy way to make a beautiful pumpkin dessert for the holidays. The velvety smooth pudding is full of pumpkin and spice and can be dressed up with your favorite whipped cream. This is a delicious small batch holiday dessert that can easily compete with the prettiest of pies!

Prep Time15

Chill4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 471kcal

Author: Erin Cernich

Equipment

Small Heavy Duty Saucepan

Ingredients

½ cup heavy whipping cream
1 large egg yolk room temperature
2 tablespoons cornstarch
½ cup whole milk
¼ cup pure maple syrup or any sweetener
¼ cup pure canned pumpkin room temperature
1 tablespoon unsalted butter, cold and cut into cubes
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice or cinnamon
⅛ teaspoon salt

Instructions

In a medium bowl, add the cream, egg yolk, and cornstarch. Whisk until the cornstarch dissolves.
1/2 cup heavy whipping cream, 1 large egg yolk, 2 tablespoons cornstarch
In a small saucepan set over medium heat, add the milk and maple syrup. Heat until it is scalding (just below boiling - small bubbles will form around the side of the saucepan) - do not boil. Remove from the heat.
1/2 cup whole milk, 1/4 cup pure maple syrup
Slowly drizzle about half of the heated milk into egg mixture, whisking constantly. This tempers the egg yolk so it does not scramble. Pour this mixture back into the saucepan with the remaining milk and return to medium heat. Gently whisk constantly until the pudding just starts to thicken - about 2 to 3 minutes. Do not overheat, or the pudding will get too thick and jelly-like.
Remove the pudding from the heat. Add the pumpkin, butter, vanilla, pumpkin pie spice, and salt. Whisk until fully incorporated.
1/4 cup pure canned pumpkin, 1 tablespoon unsalted butter, cold and cut into cubes, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/8 teaspoon salt
Transfer the pudding to a bowl or serving glasses. Optional - Strain the pudding through a fine mesh strainer set over a medium bowl to remove any lumps.
Cover the pudding with plastic wrap set directly on top of the pudding - this keeps a skin from forming. Refrigerate for at least 4 hours, or overnight, to allow the pudding to set.
To serve, top with whipped coconut cream and crushed gingerbread cookies or pumpkin cookies. Enjoy!

Notes

Serving Size - This small batch recipe can easily be doubled.
Pumpkin – Be sure is is pure pumpkin and not pumpkin pie filling!
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin desserts!
Milk and Cream - I have had success making pudding with canned coconut milk and cream, and even carton coconut milk
Make it Vegan - You can omit the egg and use the above dairy substitutes. You will want to add an additional 1/2 tablespoon of cornstarch to make sure the pudding thickens.
Make Ahead - The pudding can be made the night before.

Nutrition