Pumpkin Pie Pudding Cups

All the cozy flavors of pumpkin pie—without the crust! These creamy pudding cups are made with The Farmer’s Cow whole milk and farm-fresh egg yolks, gently spiced with cinnamon, ginger, and nutmeg. Sweetened naturally and thickened to perfection, they’re a simple, wholesome treat for fall gatherings or a quiet moment by the fire. Top with whipped cream and a sprinkle of cinnamon for a festive finish.

Yield: 4 servings

Ingredients

2 cups The Farmer’s Cow whole milk
½ cup pumpkin puree (not pumpkin pin filling)
½ cup brown sugar, honey, or maple syrup
¼ cup tapioca starch or cornstarch
2 The Farmer’s Cow large egg yolks
¼ tsp salt
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ tsp vanilla extract
Whipped cream for topping (optional)

Instructions

Whisk together sugar, starch, salt and spices in a medium saucepan. Slowly whisk in milk until smooth.
Cook over medium heat, whisking often, until the mixture starts to steam.
Separately, whisk egg yolks in a small bowl. Slowly pour a few spoonful’s of the hot milk mixture into the yolks while whisking constantly to temper the eggs so that they don’t cook too quickly.
Pour the warm yolk mixture into the saucepan along with the pumpkin puree. Cook on medium heat, whisking constantly, until thickened and just beginning to bubble (about 5 to 7 minutes).
Remove the pan from the heat, stir in the vanilla until smooth.
Pour into cups or jars. Press plastic wrap directly on the pudding to prevent a skin from forming, and place them in the refrigerator for at least 2 hours.
Top with whipped cream and a sprinkle of cinnamon for serving.

Date Posted: October 14, 2025