Creamy No-Cook Pumpkin Pudding with Maple Whipped Cream
This easy Creamy No-Cook Pumpkin Pudding with Maple Whipped Cream is the perfect dessert to serve during your fall festivities. You’ll love the flavorful blast of creamy pumpkin and maple whipped cream with every bite. The maple and pumpkin flavors pair well to give you the flavors of fall!
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Is canned pumpkin and pumpkin puree the same thing?
It basically is – you just want to make sure you don’t buy pumpkin pie filling. It’s filled with sugar and spices, ready to bake in a pie.
Also, check the cans – I like to make sure the canned I buy is actually pumpkin and not a squash mixture.
You may also choose to make your own puree by baking a pie or sugar pumpkin.
Another reason I love using canned pumpkin in recipes, it’s available all year so you can enjoy your favorite pumpkin recipe even during the heat of summer.
Creamy No-Cook Pumpkin Pudding with Maple Whipped Cream
Gather the ingredients below and get started!
Ingredients
- 1 pint heavy whipping cream
- 6 T real maple syrup, divided
- 1 15-oz. can pumpkin purée (not pumpkin pie filling)
- 8 oz. cream cheese, softened, cubed
- 2 T pumpkin pie spice
- 1 t. real vanilla extract
- 1/3 C half & half
Optional
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, for serving
Directions to Make Creamy No-Cook Pumpkin Pudding with Maple Whipped Cream
Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size.
Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
Taste and adjust seasonings, as desired, and transfer to individual dessert bowls.
Cover and place in the refrigerator to chill for at least 1 hour.
To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired.
Creamy No-Cook Pumpkin Pudding with Maple Whipped Cream
This flavorful creamy no-bake pumpkin pudding is an excellent dessert to serve during any of your fall festivities.
Ingredients
- 1 pint heavy whipping cream
- 6 T real maple syrup, divided
- 1 15-oz. can pumpkin purée (not pumpkin pie filling)
- 8 oz. cream cheese, softened, cubed
- 2 T pumpkin pie spice
- 1 t. real vanilla extract
- 1/3 C half & half
Optional
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, for serving
Instructions
- Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
- Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
- Taste and adjust seasonings, as desired, and transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.
- To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
For more Pumpkin Dessert Ideas – these are delicious.
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Happy Travels,
Rosemary
This sounds so good, Rosemary!
Easy to make up instead of a pie.
Every time I see the word “no cook” in a recipe I do a little happy dance. I don’t know if it’s me or if our stove has gone all wonky but thecooking thing just doesn’t work out. This one sounds soooo yummy, I can’t wait to try it.
Sometimes things like no bake and semi-homemade are just easy to do but have a great taste too. Hope you try.
Yum! I’d try it but would have to substitute low-fat/sugar options. It wouldn’t taste as good, though.