Irresistible Pumpkin Pie Pudding Cups: Easy No-Bake Bliss

Course: Everyday Sweet

Cuisine: American

Keyword: Autumn Desserts, easy recipes, gluten-free, No-Bake Desserts, Pumpkin Pie Pudding Cups, Refined-Sugar-Free

Prep Time: 10

Cook Time: 5

Chill Time: 2

Total Time: 2 15

Servings: cups

Calories: 210kcal

Savor the flavors of Pumpkin Pie Pudding Cups with easy, no-bake delights for any autumn gathering.

½ cup Maple Syrup or granulated sugar, brown sugar, or coconut sugar for substitutes
3 tablespoons Cornstarch thickening agent for creamy texture
1 cup Pumpkin Puree canned or homemade
2 teaspoons Pumpkin Pie Spice can customize mix
Ground Cinnamon optional, use to taste
¼ teaspoon Kosher Salt or sea salt
1 cup Whole Milk or coconut milk for dairy-free
½ cup Heavy Cream or coconut cream for non-dairy
2 tablespoons Butter or plant-based butter
1 teaspoon Vanilla Extract high-quality recommended

In a medium saucepan (off heat), combine maple syrup, pumpkin puree, and cornstarch. Whisk until smoothly blended.
Turn the heat to medium and whisk frequently, allowing the mixture to warm until cornstarch clumps dissolve.
Add pumpkin pie spice, whole milk, and kosher salt while whisking constantly.
Continue whisking until pudding thickens and visible bubbles form, about 3-5 minutes, then remove from heat.
Stir in heavy cream, butter, and vanilla extract, whisking until luxurious and smooth.
Pour the mixture into ramekins or cups and refrigerate for at least 2 hours to set.
Top each pudding cup with maple whipped cream and a sprinkle of ground cinnamon before serving.

Chill in the fridge for better texture. Can be made ahead of time.