Celebrate fall with this delicious and easy pumpkin pudding recipe! It’s the perfect autumn dessert that everyone will love. Ready in under an hour.

Have you ever tried looking for a good boxed pumpkin pudding? Because I’m going to tell you something – I don’t think it exists.

I’ve tried a few different kinds, and the reviews online backup my thoughts on the matter. The options are mediocre at best.

And it’s not all the fault of the pudding, to be honest. There’s an obvious limitation with buying it in a box, and that is that you can’t customize it to your desired level of spice.

Sure you can add spice, but you can’t take it away. Wouldn’t it be nice if you could customize it?

That is why I’m super excited to share one of my favorite easy to make pumpkin desserts: pumpkin pudding!

A (halfway homemade) creation for fall that will knock you out of your pumpkin spice socks.

I say “halfway homemade” because you ARE going to start with an instant pudding mix to make this pumpkin recipe. Having said that – you’re going to start with vanilla.

Then you’re going to add some other stuff that turns the vanilla into pumpkin pudding and also allows to make it the perfect dessert you desire.

I only really have one tip for making this pumpkin pie pudding, and that’s because the recipe is easy and you can’t mess it up.

The only thing I’d advise if possible? Let it sit in the fridge overnight after making. That allows the flavors to meld together and I find it amazingly delicious the next day.

But if you can’t, you can’t – and I understand that too!

Here’s what you’re going to need to make this recipe.

Ingredients

1 box (3.4 ounce) instant vanilla pudding mix
1 1/2 cups milk
1 cup pumpkin puree
4 ounces Cool Whip (half of an 8-ounce container)
2 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves

Great toppings for this include more whipped cream, pecans, fall sprinkles, or even white chocolate chips!

This recipe is best enjoyed within 3-5 days of making. Refrigerate any leftovers in an airtight container. Or if using plastic wrap, make sure the plastic is touching the surface of the pudding.

To make it vegan, simply use a non-dairy milk to mix with the pudding. If choosing soy milk, decrease the amount by about a 1/2 cup.

Also be sure to choose a non-dairy cool whip and whipped cream (So Delicious brand sells these). Most pudding mixes are already vegan; just check the ingredient list to be sure yours is.

It’s so rich and creamy, I promise you’re going to have a new autumn favorite, too.

Get the printable recipe for this pudding below:

Pumpkin Pudding

This delicious pumpkin pie pudding is ready quickly if you need a last minute dessert! This recipe is perfect for fall.

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Prep Time: 15

Chill Time: 45

Total Time: 1

Servings: servings

Equipment

1 Mixing bowl(s)
1 Whisk

Ingredients

3.4 ounces instant vanilla pudding mix 1 box
1 1/2 cups cold milk
1 cup pure pumpkin puree
4 ounces Cool Whip 1/2 an 8-ounce container
2 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves

Instructions

Add the instant vanilla pudding mix to a bowl. Add the milk and stir until mixed completely.
Place in the fridge and allow to sit for 5 to 10 minutes until it firms up slightly, but not completely.
Add in the rest of the pudding ingredients (pumpkin puree, Cool Whip, brown sugar, and spices. Mix well. Place back into the fridge for up to 45 minutes to chill.
Divide into individual bowls. Add optional whipped cream, a dusting of cinnamon, and cinnamon stick and serve.