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If you have leftover canned pumpkin after making your Thanksgiving pies, you are going to love this Citrusy Pumpkin Pudding! As much as I love pumpkin pudding, after Thanksgiving is over I want something a little bit different.
Citrusy Pumpkin Pudding
This Citrusy Pumpkin Pudding recipe is a great way to use up those Thanksgiving leftovers. Speaking of leftovers, this is the best Thanksgiving leftover sandwich EVER made. I promise. Or, you may want to try my leftover turkey casserole recipe.
Now, I have made this pumpkin pudding recipe with store-bought canned pumpkin and homemade pumpkin puree. Either one works great. Let the kids have fun and remove all of the guts and seeds from your pumpkin.
They have so much more fun than I do. And, fresh pumpkin pudding really does taste so much better than canned.
Pumpkin pudding mix
Now, I generally use vanilla pudding when I make this. But, if you want even more of a pumpkin taste, there is no reason you cannot use pumpkin pudding mix or even chocolate if you prefer. If you cannot find a pumpkin pudding mix at your local grocery store, you can find one right here.
Stovetop pumpkin pudding
Now, you can definitely make your own homemade pudding recipe if you want to. I used sugar-free pudding in this recipe simply so my husband could enjoy some as well. He is diabetic so sugar-free desserts are a better choice for him. If you want to home a homemade stovetop pumpkin pudding from scratch, you can check out this recipe. Then, just use it the same way I do in the recipe when you layer it.
Pumpkin pudding dessert
Here are a few other pumpkin pudding dessert recipes you might want to try.
- Layered Pumpkin Lasagna Dessert from Cooking Life to the Fullest
- Pumpkin Pudding Cake from Butter with a Slice of Bread
- Instant Chia Pumpkin Pudding from Two Purple Figs
- Or, try my Spiced Pumpkin Trifle Recipe
When it comes to the orange juice, you can squeeze your own if you have oranges, or you can start with already prepared orange juice. If you squeeze your own, you will want a citrus reamer.
I like this citrus reamer because it has the measurements built into the handle. But, you can use whatever you have on hand.
Adding whipped cream is optional. My daughter is lactose intolerant so we limit the amount of dairy we use. You can use a dairy-free whipped cream or skip it entirely. It’s totally up to you.
When we serve this, we typically put it in dessert glasses because it looks prettier. You can make layers of pudding and whipped cream. Or if you’re looking for healthy pumpkin pudding, simply add the pudding and top with orange slices.
Pumpkin pudding cake
Years ago, I had a pumpkin pudding cake at a friend’s house. And, I absolutely fell in love with it. I was really surprised to learn that there was no actual pumpkin pudding in the cake at all. You can get a recipe that’s very similar to my friend’s right here.
Pumpkin pudding vegan alternative
If you want to make this pumpkin pudding vegan, you would need to find a vegan pumpkin pudding to start with. The pudding mix I use is not vegan. So, you could use this vegan vanilla pudding mix and use it in place of the mix that I use. Then, leave off the whipped topping and you should be all set. Or, if you want a pumpkin pudding keto variety, this recipe will work.
More pudding recipes
If you want a few more pudding recipes to try, my Mexican rice pudding is a family favorite. Or, you might want to try my vegan chocolate pudding. This spiced pumpkin bread pudding is another favorite fall dessert. Finally, ave you ever made rice pudding with jasmine rice?
More holiday desserts
Looking for more holiday desserts? Why not make my Paleo pumpkin bars or my cream cheese pumpkin dip. Or, check out my homemade pumpkin ice cream for a delicious treat. I enjoy eating in the summer when it’s hot outside. But, you could definitely make it during Thanksgiving and Christmas as well. You could even add a scoop to your pumpkin pie.
- A can (15 ounces) pumpkin puree
- 1 package (1 ounce) sugar-free vanilla pudding
- 1/4 cup orange juice
- 2 tablespoons water + 1/2 cup
- 3/4 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- whipped cream for topping (optional)
- Mix all ingredients except whipped cream in a blender.
- Or, use a hand beater like I did and it comes out fine.
- Refrigerate for 2 hours.
- Serve with whipped cream for topping.
You can use vanilla pudding or pumpkin pudding in this recipe.
Serving Size:4 cups
Amount Per Serving: Calories: 32 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 27mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 0g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.