Pumpkin Pudding Cups with Graham Cracker Crust

Save this pumpkin pudding recipe for an easy holiday dessert that’s quick to make, full of flavor, and easier than pie!

Pumpkin pie is one of my favorite seasonal desserts but I’m always looking for ways to change it up, especially if I can make it even easier to make.

I’ve been thinking about pie crust recipes because they always taste better than store-bought, but wanted to make it easy. Then a reader asked if they could make my pumpkin pie without canned milk using a graham cracker crust.

I decided it was time to come up with an easy pumpkin pudding recipe that didn’t even need to bake in the oven.

If you’ve never made homemade pudding on the stovetop before, you’re in for a treat. Not only is this easy to make, but it takes much less time than a traditional pie!

Homemade pudding tips

If you’ve never made pudding before, it can be a bit intimidating. These tips will help you get it right the first time you make it.

1. Baked vs. unbaked graham cracker crust.

For this pumpkin pudding cup recipe, there’s no need to bake the crust. Refrigerating makes the crust firm and the cup holds it all together. You can bake it instead of refrigerating it if you want a harder crust. Keep in mind that whatever glass you use must be oven-safe.

2. Making a full-sized graham cracker pie crust.

You can use the crust portion of this recipe as written to make one 9-inch pie crust. It can be used for baked or no-bake pies, cheesecake, etc. Keep an eye on the crust while you’re baking and cover the edges before they burn. The cooking time will depend on your pie recipe. (I have not tried baking this pudding and don’t recommend it.)

3. Using pumpkin pie spice or mixing your own spices.

I’ve never used pumpkin pie spice as it comes pre-mixed from the store. Generally, they include a combination of cinnamon, ginger, cloves, nutmeg, and allspice. Some also have added sugar.

You can probably use pumpkin spice instead of the spices for this recipe, but the flavor will vary.

4. How to avoid over-cooking pudding and what to do if it happens anyway.

While making pudding on the stovetop, make sure you’re stirring almost constantly to avoid any spot overcooking. Cook just until it is starting to thicken. It will get thicker as it cools.

If the pudding gets too hot, you’ll start to notice lumps. This is the egg and milk starting to curdle. Immediately remove it from the heat and stir to break up the lumps.

5. Storing cooked pudding cups.

As your pudding cools, it may develop a ‘skin’ on top. This is fine and you can just scrape it off. It won’t hurt you – it just tastes rubbery. To prevent this from happening, cover the pudding with plastic wrap before refrigerating.

How to make pumpkin pudding cups

Ingredients

For the graham cracker crust:

• 1.5 cups graham cracker crumbs, about 12 rectangle crackers
• 1/4 cup granulated white sugar
• 1/3 cup (5 and 1/3 tablespoons) butter, melted

For the pudding:

• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups milk
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin puree

Whipped cream and sprinkles for topping

Instructions

1. Mix the graham cracker crust ingredients.

Place the whole graham crackers (or break them in half to fit) in a food processor and pulse them until they are finely ground. If you see any large pieces, you can just remove them. You should have approximately 1.5 cups of crumbs from 12 crackers.

Add the white sugar and melted butter. (I just microwave my butter.) Pulse until combined. The texture should be like damp sand.

2. Press the crumbs into a crust.

Divide the graham cracker mixture evenly between 8 glasses. I used a 1/4 cup measuring cup to divide it out, then sprinkled the remaining bits more or less evenly.

Then press the crumb mixture to be flat and solid. The base of a glass will work perfectly for this. Refrigerate the crust while you make the filling.

3. Combine dry ingredients.

In a saucepan on the stove, combine the brown sugar, cornstarch, and spices. Whisk them together over low heat for a minute, but don’t let them start to burn.

4. Add wet ingredients.

In a separate container, whisk together the milk, egg, and vanilla extract. Slowly whisk this mixture into the saucepan with the dry ingredients. When everything is combined, increase to medium heat.

5. Add the pumpkin.

Add the pumpkin puree to the saucepan and whisk while it cooks for about 5 minutes, or until thick. Do not let it boil. (If you’d like to use a cooking thermometer, the pudding should just reach 180 degrees Fahrenheit.) Then turn off the heat and allow the mixture to cool.

6. Assemble and chill.

After the filling mixture has cooled slightly (about 5 to 10 minutes) remove the crusts from the refrigerator and divide the filling evenly among them. Chill the assembled pudding cups for at least 2 hours; overnight is even better.

7. Garnish and serve.

When you’re ready to serve your pumpkin pudding cups, top each one with a generous scoop of whipped cream and garnish with sprinkles. Serve immediately.

Printable recipe card

Yield: 8 servings

Pumpkin Pudding with Graham Cracker Crust

5.0 Stars (3 Reviews)

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Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

For the graham cracker crust:

Toggle ingredient group

• 1.5 cups graham cracker crumbs, about 12 rectangle crackers
• 1/4 cup granulated white sugar
• 1/3 cup (5 and 1/3 tablespoons) butter, melted

For the pudding:

Toggle ingredient group

• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups milk
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin puree

• Whipped cream and sprinkles for topping

Instructions

1. Pulse graham crackers in a food processor until they are finely ground. Add the white sugar and melted butter. (I just microwave my butter.) Pulse until combined. The texture should be like damp sand.
2. Divide the graham cracker mixture evenly between 8 glasses and press the crumb mixture to be flat and solid. Refrigerate the crust while you make the filling.
3. In a saucepan on the stove, combine the brown sugar, cornstarch, and spices. Whisk them together over low heat for a minute, but don't let them burn.
4. In a separate container, whisk together the milk, egg, and vanilla extract. Slowly whisk this mixture into the saucepan with the dry ingredients. When everything is combined, increase to medium heat.
5. Add the pumpkin puree to the saucepan and whisk while it simmers for about 5 minutes, or until thick. Do not let it boil. Then turn off the heat and allow the mixture to cool.
6. After the filling mixture has cooled slightly (about 5 to 10 minutes) remove the crusts from the refrigerator and divide the filling evenly among them. Chill the assembled pudding cups for at least 2 hours; overnight is even better.
7. When you're ready to serve your pumpkin pudding cups, top each one with a generous scoop of whipped cream and garnish with sprinkles. Serve immediately.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 158mgCarbohydrates: 41gFiber: 1gSugar: 26gProtein: 5g

Nutritional information is only an estimate from online calculators. You should not rely on this information as professional medical advice.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• 20 Pumpkin Pie Hacks for Homemade or Store-Bought Pies
• No-Bake Banana Pudding Pie
• Printable Thanksgiving Meal Planner