Creamy Pumpkin Pudding (ready in 15')

A creamy pumpkin pudding with comforting flavors of pumpkin, vanilla, butter, and milk. With the traditional grainy texture of Greek semolina cream. A soft, silky pumpkin pudding that thickens and becomes fluffy as it cools!

Simple, versatile, and full of homemade charm. A lovely dessert to share with family and friends throughout autumn.

A Twist On Greek Semolina Cream

This creamy pumpkin pudding is inspired by Simigdalokrema, a traditional Greek semolina cream.

This version of pumpkin semolina cream uses milk, pumpkin puree, fine semolina, brown sugar, a little butter, and a hint of vanilla. It is a simple, comforting dessert with lovely autumn flavors.

The pumpkin adds gentle sweetness and a beautiful golden color, while the semolina gives the cream its characteristic, slightly grainy texture. A touch of vanilla and butter ties it all together, creating a warm, cozy dessert.

Enjoy it warm for a soft, comforting treat, or let it cool until it sets and thickens. Either way, this pumpkin semolina pudding is a lovely way to enjoy autumn flavors.

Flavor and Texture

What makes this pumpkin pudding special is its simple, homemade character. It brings together the familiar taste of Greek semolina cream with the gentle sweetness of pumpkin.

The milk creates a creamy base, while the fine semolina thickens the mixture and gives it that traditional, slightly grainy texture. Pumpkin puree adds body and flavor without overpowering the delicate vanilla aroma.

The combination of brown sugar, vanilla, pumpkin, and butter gives this pudding a scrumptious, toffee-like sweetness.

When served warm, the pudding is soft and silky like baby cream. As it cools, it becomes thick and firm, making it equally enjoyable chilled or at room temperature.

The Best Toppings

A few simple toppings can make this one-pot dessert even more delicious.

• Brown sugar: Sprinkle it over the pudding for a pleasant crunch and a deeper, toffee-like sweetness that pairs beautifully with pumpkin and vanilla.

• Honey: Drizzle a little over warm pudding for extra sweetness that goes so well with pumpkin.

• Maple syrup: Add a drizzle for a rich, warm sweetness that suits this autumn dessert.
• 
Ground walnuts or pecans: These bring a nutty flavor and a lovely crunch to the creamy pudding.

• Ground cinnamon: A light dusting adds warmth and enhances the autumn flavors.
If you want, you can use some pumpkin spice mix.
• Whipped Cream: A dollop of whipped cream on top (when served cooled) makes it airy and heavenly.

Add any of the toppings just before serving.

More Ways to Enjoy This Pumpkin Cream

This Pumpkin pudding is delicious on its own. However, you can also use it to make other desserts.

Use it as a tart filling. Spoon the cooled pumpkin semolina cream into a baked tart shell or mini filo shells and bake at 170 °C/340°F for 10-15 minutes, until set. Garnish with chopped walnuts, cinnamon, and a drizzle of honey.

Turn it into a pie filling. Use the cream to fill a pastry crust for a simple pumpkin semolina pie. Let it cool and set before slicing. A little cinnamon or orange zest adds extra flavor.

Serve it in dessert glasses. Layer the cooled pudding with crushed biscuits and ground nuts for an easy, elegant dessert.

Try different toppings. Toasted almonds, pistachios, orange zest, or dark chocolate shavings can give the pudding a delicious new twist.

Tips

1. Use fine semolina for the traditional texture that makes this dessert special. You can also use coarse semolina, but the texture will be grainier and less fluffy.
2. Choose plain unsweetened pumpkin puree. I prefer to use homemade pumpkin puree. Just make sure to allow the pumpkin to cool before scooping and squeeze excess water with a cheesecloth.
3. Serve it warm for a softer consistency. The sweet spot is around 30 minutes after resting the pumpkin pudding at room temperature, where it has time to set.
4. Let it cool completely if you plan on using it as a pie or tart filling.

Make It Gluten-Free

You can make a gluten-free version of this pumpkin cream pudding by using corn flour, also called Maize flour (not corn starch), instead of semolina.

Make It Lactose-Free

You can use a plant-based milk instead of milk to make it lactose-free. Oat milk and almond milk are the best options for a richer consistency. As for butter, if it's okay, use lactose-free butter or skip it altogether.

Storing and Reheating

Store the cream in airtight food containers in the fridge for up to 4 days. Store in microwave-safe bowls if you plan on reheating it instead of eating it cold.

Reheat in the microwave, stirring it every 30 seconds until fully warm again. You can also add a splash of milk to loosen it and make it creamier.

Recipe