Recipe: Pumpkin Pudding

(Just a stove and no oven, right? How about some pumpkin pudding instead of pie? Tastes on point, but isn’t solid like a pie would be. Although, freezing makes it pie cut-able. If using a crust make sure it’s fully baked before adding pie.)

Pumpkin Pudding


  • 1/3 c  oil
  • 1/3 c  cornstarch
  • 2 c oat milk
  • 3.5 c pumpkin puree
  • 1  Tbl pumpkin pie spice
  • pinch salt
  • 1/2  c  molasses
  • 1/2  c  brown sugar


  • stove top
  • sauce pan
  • whisk
  • spoon


  1. Heat up oil in sauce pan on low.
  2. Whisk in cornstarch. Whisk for several minutes.
  3. Add in spice and salt, whisk well.
  4. Add milk.
  5. Whisk until thickened.
  6. Add rest of ingredients. Whisk until thoroughly mix and heated through.
  7. Remove from heat and let cool down.
  8. Enjoy.


  • Pumpkin pie is normally a custard. This is not. Any pudding can be used in a pie similar to custard. Most don’t get eaten hot. Pumpkin pie can.
  • More spices are fine. There is a lot of give in the amount and type of spice.
  • Can’t do oat? Want an added flavor? Switch out the milk with anything else in a similar liquid consistency. Oat milk offers a creamier texture without flavor. Coconut milk adds a hint of coconut. Lots of options.
  • Toppings are dependent who wants to eat it. I prefer plain or with a little whipped topping. (Coconut cream can whip up nicely and would suit.)
  • I’ve tried baking it after being made, but it does not want to change texture. Freezing it allows for it to hold it’s shape. Treat it like a pudding pie and you’ll have an edible no bake pumpkin “pie”.
  • Quick pie crust needed?
    • 1 cup crumbled cookies + 1/4 melted “butter” (has to be able to solidify) + up to 1/4 c sugar + flavorings.
    • Combine and form fit to a pie pan. Refrigerate before adding pudding and then freeze.
    • Cutting frozen pies is difficult. Use a knife that was heated in hot water. Defrosting may be required.
  • This uses a roux to build the pudding. It’s probably the easiest method to build pudding and sauces, but can take some practice to perfect. Don’t rush it.

© Hartliebe   2020

[Allergen Friendly Cookbook] [About Cat Hartliebe]

10 thoughts on “Recipe: Pumpkin Pudding”

      1. Thanks. I’m a shortcut girl and impatient cook. That is why I specialize in smoothies, salads and soups. The only time I follow the rules to a T is when I make cornbread; the love language of my Kentucky culture.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.