Easy Pumpkin Pudding (No Cornstarch)
This easy pumpkin pudding tastes just like creamy pumpkin pie filling, but lighter, silkier, and made without cornstarch or crust. It’s thickened naturally with gelatin for a custardy, dessert that feels comforting and nourishing.
Homemade whipped cream is the perfect topping (just whip heavy cream with sweetener until thicc)
Why You’ll Love This Pumpkin Pudding
If you love the taste of pumpkin pie but want something easier (and make-ahead friendly), this pudding is for you:
- All the cozy pumpkin-pie flavor without needing to use the oven.
- No cornstarch or flour, just creamy dairy and real pumpkin.
- A perfectly smooth, rich texture from gelatin.
- Great for Friendsgiving, Thanksgiving, or anytime you’re craving pumpkin pie.
Ingredient Breakdown & Benefits
Pumpkin Purée
Pumpkin is naturally creamy, rich in fiber, and full of beta-carotene (the precursor to vitamin A). It gives this pudding its deep orange color and signature fall flavor, like pumpkin pie filling without the crust.
Whole Milk & Heavy Cream
The combo of milk and cream makes the pudding velvety and luscious. The fat in the cream helps the texture set beautifully once chilled, no cornstarch or flour needed.
Maple Syrup
A natural sweetener that adds depth and warmth. Maple syrup pairs perfectly with pumpkin and spices while keeping the flavor more balanced than sugar.
Egg Yolks
Yolks are what give this pudding its custardy texture. They add richness and natural thickening power (and protein and healthy fats).
Pumpkin Pie Spice
Cinnamon, nutmeg, ginger, and clove bring that classic pumpkin-pie flavor and make your kitchen smell like fall.
Goose Goods Gelatin
The secret ingredient for smooth, creamy texture. Gelatin replaces cornstarch, helping the pudding set without becoming dense or chalky. It’s also a natural source of collagen, which is great for skin, hair, and gut health.
How to Make Pumpkin Pudding (No Cornstarch)
Step 1 – Bloom the gelatin
Step 2 – Cook the pudding base
Step 3 – Add gelatin
Step 4 – Pour into dishes
Step 5 – Chill
Step 6 – Serve
Easy Pumpkin Pudding (No Cornstarch)
4
10 minutes
5 minutes
Dessert
Dessert
This easy pumpkin pudding tastes just like creamy pumpkin pie filling, but lighter, silkier, and made without cornstarch or crust. It’s thickened naturally with gelatin for a custardy, dessert that feels comforting and nourishing.
Ingredients
1.5 tsp Goose Goods Gelatin
2 tbsp cold water
1 cup pumpkin puree
½ cup heavy cream
½ cup whole milk
¼ cup maple syrup
3 egg yolks
1 tsp pumpkin pie spice
Directions
Sprinkle gelatin over cold water in a small bowl. Let it sit 5–10 minutes until full absorbed.
In a small saucepan, whisk together pumpkin puree, milk, cream, maple syrup, egg yolks, and pumpkin pie spice until smooth.
Place over medium-low heat and cook, whisking often, until the mixture is steaming and slightly thickened (about 6–8 minutes).
Remove from heat and immediately whisk in the bloomed gelatin until fully dissolved. Allow to cool slightly.
Add wafers/cookies to serving cups or a larger dish. Pour the mixture into the dishes.
Cover and refrigerate for at least 4 hours, or until set and creamy.
Top with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of maple syrup. Serve chilled.