These Baked Pumpkin Pudding Cups are basically miniature pumpkin pies in disguise. You’ll have these delicious pudding-esque pies ready in under an hour and the best part – they’re guilt-free! It doesn’t have to be a holiday to indulge in pumpkin goodness.
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These baked pumpkin pudding cups are so quick and easy to whip up and are personal sized just for you (and don’t be too hard on yourself if you eat more than one at a time). I’ve chosen to use ingredients like coconut sugar, almond milk and Greek yogurt to make these yummy treats somewhat guilt-free.
Ingredients for Baked Pumpkin Pudding Cups
I love pumpkin pie, but I don’t always feel like putting in the effort to make the dough and elaborate filling. This recipe is short and simple and you can replace some of the ingredients for healthier substitutes like coconut sugar and almond milk.
Pumpkin Pudding
- pumpkin purée – not pumpkin pie mix.
- eggs
- granulated sugar – you can use coconut sugar for a slightly healthier substitute.
- ground cinnamon
- ground ginger
- ground cloves
- fine sea salt
- milk – I recommend almond milk for a healthier substitute but any type of milk will work.
- full fat plain Greek yogurt or sour cream – if using low fat plain Greek yogurt, make sure to strain through a cheese cloth to remove excess liquid.
Greek Yogurt Topping
- plain Greek yogurt or sour cream
- granulated sugar – you can use coconut sugar for a slightly healthier substitute.
- vanilla extract
Here’s what else you’ll need:
- 1 medium saucepan
- whisk
- 6 (8oz) ramekins
- large baking tray
- small mixing bowl
- cooling rack
- measuring cups and spoons
How to Make Baked Pumpkin Pudding Cups
The pudding mixture starts out very wet and needs to be cooked down prior to baking. I love incorporating Greek yogurt in this recipe because it adds a tangy flavor and provides lots of moisture and thickness in the pudding.
Pumpkin Pudding
- Whisk all of the pudding ingredients together then bring to a gentle boil.
- Divide the pudding evenly into ovenproof ramekins.
- Bake until the puddings start to jiggle then transfer to a cooling rack and let cool.
Greek Yogurt Topping
- Whisk all of the topping ingredients together then place a dollop on each and add a sprinkle of cinnamon to serve.
More Fall Recipes
- Pumpkin Chili with Cheddar Béchamel and Spiced Popcorn
- Beer Braised Butternut Mac and Cheese
- Apple and Brie Galette with Pretzel Walnut Crust
- Sweet Potato Gnocchi with Bacon and Sage
Please let me know how your Baked Pumpkin Pudding Cups turn out in the comments below! I can’t wait to hear from you.
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Baked Pumpkin Pudding Cups
AuthorLeandra BuchinCategory10 Ingredients or Less, Dessert, Gluten-Free, Nut-Free, VegetarianDifficultyBeginnerThese Baked Pumpkin Pudding Cups are basically miniature pumpkin pies in disguise. You'll have these delicious pudding-esque pies ready in under an hour and the best part - they're guilt-free! It doesn't have to be a holiday to indulge in pumpkin goodness.
Preheat oven to 350°F. In a medium saucepan, whisk all of the pudding ingredients together until creamy and smooth. Place saucepan over medium heat and bring to a gentle boil, stirring often. Once the pudding has thickened, about 8 minutes, remove from the heat.
Divide the pudding into 6 (8oz) ovenproof ramekins and place on a large baking sheet.
Bake for 20 Minutes, until the puddings start to jiggle when gently moved on the baking sheet. Transfer the puddings to a cooling rack and let cool for at least 1 hours at room temperature.
While the puddings are cooling, whisk all of the topping ingredients together in a small mixing bowl. Once the puddings are cool enough, place a dollop on each and add a sprinkle of cinnamon to serve. Enjoy!
Ingredients
Directions
Preheat oven to 350°F. In a medium saucepan, whisk all of the pudding ingredients together until creamy and smooth. Place saucepan over medium heat and bring to a gentle boil, stirring often. Once the pudding has thickened, about 8 minutes, remove from the heat.
Divide the pudding into 6 (8oz) ovenproof ramekins and place on a large baking sheet.
Bake for 20 Minutes, until the puddings start to jiggle when gently moved on the baking sheet. Transfer the puddings to a cooling rack and let cool for at least 1 hours at room temperature.
While the puddings are cooling, whisk all of the topping ingredients together in a small mixing bowl. Once the puddings are cool enough, place a dollop on each and add a sprinkle of cinnamon to serve. Enjoy!
Notes
Notes
SUBSTITUTIONS: You can replace granulated sugar with coconut sugar.
RECOMMENDATIONS: I suggest using almond milk for a healthier substitute but any type of milk will work.
* If using low fat plain Greek yogurt, make sure to strain through a cheese cloth to remove excess liquid.
* Make sure to wait the full hour prior to diving into these pudding cups so that they properly set.
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