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Extension > Family > Live healthy, live well > Healthy bodies > Eat smart > The recipe box > Pumpkin Pie Pudding

The recipe box

Pumpkin Pie Pudding

Pumpkin Pie Pudding

English | español

Whip up a batch of this fall favorite. It is a great way to get your kids involved in the kitchen.

Number of servings: 6
Serving size: 1/2 cup


1 small package (about 3.4 ounces) instant vanilla pudding mix

1 12-ounce can evaporated skim milk

1 15-ounce can 100% pure pumpkin

1 1/2 teaspoon pumpkin pie spice

Optional: 1 tablespoon whipped cream

Optional: Graham cracker crumbs


Time needed: 10 minutes preparation

  1. Mix pudding and milk together with wire whisk.
  2. Add pumpkin and spice and stir well.
  3. Serve alone or with whipped cream and graham cracker crumbs.

Nutritional information

Calories 92
Total Fat: 0.4 g
Saturated Fat: 0.2 g
Cholesterol: 2.6 mg
Sodium: 290 mg
Total Carbohydrate: 17 g
Dietary Fiber: 2 g
Total Sugar: 10 g
Protein: 6 g

Allergens: dairy, wheat (if graham crackers used)

Tips and variations

Make your own pumpkin pie spice and store in an airtight container:

This is a great recipe to prepare with kids.

Make frozen pudding pops by placing the prepared pudding in popsicle molds, and freezing as directed.


This was adapted from United States Department of Agriculture’s Pumpkin Pudding (no date; What’s Cooking? USDA Mixing Bowl).

Related resources

Pumpkin surprise cupcakes —┬áSurprise your family and friends with this easy two-ingredient treat. Make it your own by adding additional seasonings or fruits.

No-Crust Pumpkin Pie — Skip the crust and you can eat pies like this without guilt! This is a great recipe to try even if you've never made a pie before.

Preserving winter squashes and pumpkins — Preserve pumpkins and squash for later use by freezing, canning, or drying.

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