These pumpkin pudding cups are so easy to make and are a hit with the whole family! I love to make these for a special treat or for fun snacks on vacations and road trips.
I have been making these pudding cups for years because they are so easy to make, and so delicious. I always make them before we go camping, throw them in the cooler for a healthy treat on road trips, and add them to my vacation meal plans. I don’t make them as often when we are just hanging out at home, but after having these pumpkin pudding cups in the fridge recently, this may change.
I cooked a few pie pumpkins in my Instant Pot this month– it’s so easy to do– and so we have been eating a lot of pumpkin for breakfast, snack, and even dinner. (Check out this post for instructions on how to cook pumpkins in your Instant Pot, AND for 25 healthy pumpkin recipes).
Easy Pumpkin Pudding Cups
This pumpkin pudding recipe is really simple, adapted from Nourishing Joy’s 5-Minute Pudding Cup recipe. The only item in the recipe you may not have on hand is gelatin, but it’s a good one to go ahead and keep stocked in your kitchen. I use it regularly for pudding and for homemade gummies.
Gelatin can be a very healthy addition to your diet when sourced well. I like to buy this Zint Beef Gelatin on Amazon. I buy the 16oz bag– it’s a little pricy but it lasts a long time!
If you’ve been around here for any time at all, you probably already know how much I love mason jars. I use them EVERY.DAY. in our kitchen. In the pantry, spice drawer, fridge, and freezer. I take them on picnics and trips. And I love having a stash of these 4oz mason jars for pudding, dips, and more.
If you try this recipe, share and tag me on Instagram– I’d love to see! Also, don’t forget to check out the list of 24 more delicious, healthy pumpkin recipes!Print
Smooth and creamy pumpkin pudding that you can make in about five minutes!
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1 1/2 tbsp beef gelatin
- 1/2 tsp ground cinnamon
- pinch of ground ginger and nutmeg
- Heat 1/2 cup of the whole milk in a small saucepan over medium heat. Slowly drizzle in the gelatin, whisking the whole time to avoid clumping. Continue whisking the gelatin into the warm milk until the gelatin is completely dissolved into the milk.
- Combine the pumpkin, cream, remaining cup of whole milk, syrup, and spices in a blender (in that order). Blend until smooth, about 1-2 minutes. Pour in the milk/gelatin mixture and blend again quickly until the mixture is incorporated.
- Pour the pudding mix into small jars or bowls, then refrigerate for at least two hours before serving.
I love using 40z mason jars for these pudding cups. They are great for tossing in the cooler for a picnic or camping trip, and stack easily in the fridge.
This recipe makes about 10 pudding cups.
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