Pumpkin Pudding (Pie)



I think I should change my name to Miss. Indecisive.  -really!

I’m the one who spends hours at restaurants going “ummmm ummmmm can I have the grilled chee…wait no….ummm can I have the vegetable pasta…actually I think I want grilled…”

Then there are multiple choice tests where I go back and forth between two answers until my brain is mush.

And then there was that time where I went and bought a really nice dress-and then I decided it was too expensive and returned it…without even leaving the store!

Oh yeah, and then there was the time when I tried to write a blog post about Pumpkin Custard, and I didn’t know what picture to choose. Since I’m still deciding on that one, in honor of the Taco Shell Girl:


So there you have it-both pictures of the pumpkin custard (and a third bonus picture below!).  Make this recipe as soon as humanly possible.  It can’t replace the joy of a traditional pumpkin pie-nothing can- but it certainly couldn’t hurt to have one more pie at thanksgiving.  Plus, you can make it crustless and call it healthy-I mean, pumpkins are vegetables, aren’t they 😉

Pumpkin Pudding (Pie)


  • 6 ounces cookie crumbs (I used spiced ginger cookies, yum!)
  • 6 tbs butter
  1. Melt the butter and stir together with the cookie crumbs.
  2. Press on the bottom of a spring-form cheesecake pan, and bake for 15 minutes at 350 degrees.  Allow to cool before adding pumpkin filling.

Pumpkin Pudding:

  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ½ tsp salt
  • 1 tbs pumpkin pie spice
  • 4 egg yolks
  • 2 cups milk
  • 1 cup pumpkin puree
  • 2 tbs butter
  • 2 tsp vanilla extract
  1. Add the sugar, salt, pumpkin pie spice, milk, and pumpkin puree into a large pot.  Heat until just about boiling.
  2. In a regular sized bowl, whisk together the egg yolks and corn starch.
  3. Add about ½ cup of the hot milk mixture to the egg yolks, a little at a time, whisking constantly.
  4. Pour the egg yolks into the pot, and cook together for about 3-5 minutes, or until thick.  Whisk the mixture as it cooks (or it will burn, eek!)
  5. Pour the hot filling onto the pie crust, allow to cool at room temperature, and then refrigerate until chilled.  Cover the top of the pie with plastic wrap to stop the custard from forming a skin.  Alternatively, pour the custard into small bowls or ramekins and serve pudding style.  Enjoy!

P.S. I made some custom “Chompsoflife” cups in my ceramics class.  A giveaway in the future perhaps?!