The Best Homemade Pumpkin Pie Pudding Recipe
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Pumpkin Pudding
After you try this pumpkin pudding, you’ll never want pumpkin season to end. This pudding is perfectly spiced with a soft and creamy texture. It’s made with instant pudding mix, pumpkin puree, Cool Whip, and a little razzle-dazzle of spices. This simple recipe tastes like delicious pumpkin pie in a glass. Whether you’re a pumpkin lover or not this creamy pudding is one you won’t want to skip.
Is this recipe leaving you wanting all things pumpkin? Freeze this pudding and make it into Pumpkin Pie Popsicles or go more traditional with Creamy Pumpkin Pie.
Why you’ll love this recipe:
- Tastes just like pumpkin pie!
- Creamy and delicious while still being low fat and low calorie.
- Only 120 calories per large serving!!
- Serve in individual ramekins for a pretty holiday dessert.
Can I add protein powder?
Absolutely! If you like your sweet treats to have a boost of protein, this homemade pudding is a great recipe to add protein powder to. Mix one scoop of your protein powder with 1 cup of almond milk prior to adding to the pudding powder. Be sure to use a protein that dissolves well in water. I suggest PEScience Gourmet Vanilla. It’s the best, use code OHSNAP to save 10%.
Gluten-free and dairy-free info
Ingredient-wise, this recipe is gluten-free, however the Jell-O pudding mix I used is not certified gluten-free as it’s made in a facility that also processes gluten, so keep that in mind for allergies.
This recipe is not dairy-free due to the Cool Whip, which can be substituted for a dairy-free version but might change the consistency of your pumpkin pudding. The ingredient label of Jell-O does not contain any dairy, however, it is not certified as being dairy-free, either.
Ingredients:
These are the main ingredients for the pumpkin pudding. See the recipe card below for the full ingredients list and instructions.
How to make this pumpkin pudding (a visual step-by-step guide):
Step 1: mix pudding
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold almond milk. It should thicken quickly (image 1).
Step 2: mix in pumpkin puree, spices and cool whip
Once the pudding starts to thicken, fold in the pumpkin puree (image 2).
Add the brown sugar, cinnamon, ginger, and cloves to the mixture (image 3). Mix thoroughly until everything is well combined and no chunks remain.
Gently fold in the 1 cup of Cool Whip until well combined (image 4). If the cool whip is frozen, zap it in the microwave first to soften before adding it to the bowl.
Step 3: transfer to serving dishes and refrigerate
Transfer the pudding mixture to individual serving dishes or a large serving bowl (image 5). Refrigerate for at least 2-3 hours to allow the flavors to meld and the pudding to set completely.
Step 4: remove, garnish, and serve
Once chilled, garnish with additional Cool Whip on top if desired. Optionally, sprinkle a little more cinnamon on top for decoration and added flavor.
Serving and storing notes for homemade pumpkin pudding
Serve with a dollop of whipped cream, ice cream, or a little more cinnamon for a delicious dessert.
Put some in your coffee for a twist on a pumpkin spice latte! It is SO good.
For best results, store in an airtight container in the fridge for up to three days.
For a frozen popsicle version, check out these Pumpkin Popsicles. SO DELICIOUS.
If you like this recipe check out some of our other sweet treats:
- No-Bake Pumpkin Pie Bliss Balls
- Easy Peanut Butter Banana Chocolate Chip Cookies
- Healthy Key Lime Pie Bars
- Easy Pumpkin Chocolate Chip Bread (High Protein!)
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pumpkin Pudding
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Ingredients
- 1 box sugar-free vanilla instant pudding mix 1 oz.
- 1 cup cold unsweetened almond milk
- 1 cup pumpkin puree 240g
- 1 cup zero sugar Cool Whip 110g
- 1/4 cup light brown sugar packed, 55g
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold almond milk. It should thicken quickly.Â
- Once the pudding starts to thicken, fold in the pumpkin puree.
- Add the brown sugar, cinnamon, ginger, and cloves to the mixture. Mix thoroughly until everything is well-combined and no chunks remain.Â
- Gently fold in the 1 cup of Cool Whip until well blended. If the cool whip is frozen, zap it in the microwave first to soften before adding to the bowl. Weigh frozen.
- Transfer the pudding mixture into individual serving dishes or a large serving bowl. Refrigerate for at least 2-3 hour to allow the flavors to meld and the pudding to set completely.Â
- Once chilled, garnish with additional Cool Whip on top if desired. Optionally, sprinkle a little more cinnamon on top for decoration and added flavor.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- Weight of serving is prior to chilling.Â
- Make sure almond milk is cold. This allows the pudding to turn into the right consistency.Â
Nutrition
Photos by Marie-Catherine Dube
Love this recipe! Have made it multiple times! I double it and it still tastes great!
I double it all the time too : )
Delicious! Tastes like the perfect bite of pumpkin pie
Yay!! I totally agree! Thank you!
So good on its own but even better in coffee!!
Agree!!
So tasty! Next time I’m going to cut the whipped cream in half so it’s a little more thick. But so delicious. I love how spiced it is & can’t wait to try it in my coffee.