- 1 cup pumpkin puree
- 3.5 Tbsp cornstarch
- 1/3 cup sugar (raw or granulated)
- 1/2 tsp pumpkin pie spice
- 1 2/3 cup unsweetened milk (any kind, though I’d recommend cow’s or almond)
- 1/2 tsp vanilla extract
- 1.5 cups crushed graham cracker crumbs (if GF, use GF graham crackers)
- Whipped cream (optional)
- To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
- Place over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling, reduce heat to medium-low and continue cooking until the mixture thickens. Be sure that you use a rubber spatula for stirring to ensure the pudding isn’t sticking to the bottom or sides of the pot.
- Remove from heat and add vanilla and stir. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap.
- Refrigerate for several hours or until completely chilled and set.
- While the pudding is setting, crush your graham cracker crumbs in a small bowl. Set aside.
If you are planning on preparing this in advance, keep the graham cracker mixture separate from the pumpkin mixture until you are ready to serve. This will prevent the graham crackers from becoming “soggy.”
6. To assemble, gather 6-8 small glasses and fill with a healthy spoonful of graham cracker crumbs or crust (about 3/4 inch high). Next divide pudding evenly among cups and top with whipped cream. Sprinkle with a little pumpkin pie spice and serve immediately.