Baked Pumpkin Pudding Cups

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

1. Whisk all of the pudding ingredients together then bring to a gentle boil.
2. Divide the pudding evenly into ovenproof ramekins.
3. Bake until the puddings start to jiggle then transfer to a cooling rack and let cool.

Greek Yogurt Topping

1. 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

View all fall recipes here

Please let me know how your Baked Pumpkin Pudding Cups turn out in the comments below! I can't wait to hear from you.

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