It’s that time of the year when the leaves are starting to change, and the air is crisp. Cozy sweaters start to make an appearance, and yummy pumpkin spiced dessert recipes are a must! Skillet Pumpkin Spice Latte Pudding is a delicious soul-warming bowl of gooey baked pudding soaked in its own PSL flavored caramel that leaves you craving bite after bite.
Let me just warn you now that this is probably to most delicious dessert you never knew you needed. And if you are an “on the fence” pumpkin spicer, then this dessert is everything you need to become a true loyalist.
I normally wait to do this but I’m so in love with this Skillet Pumpkin Spice Latte Pudding that I must kick the deets of will a proper description so you truly understand what you are missing here.
Just imagine if your favorite fall pumpkin spice latte had an affair with both a pumpkin pie and a pumpkin cake, and had a baby. Then had to go on Maury to figure out, “who’s the father?”
When you take a bite of the piping hot bundle of joy fresh out of the oven, you immediately taste the ooey-gooey, spiced pumpkiny filling drenched in a uber-rich, espresso flavored caramel with crystalized malted milk sugar bundled throughout.
Ok, the analogy might be a little weird at this point but the flavor is OFF THE CHAIN!
What is self-saucing pudding?
Self-saucing pudding is one of life’s wonderful mysteries. Well, unless you’re a scientist. In that case, you probably know the exact chemistry jargon of what’s taking place. As someone who is not a chemist, I will do my best to explain. Basically, self-saucing pudding is exactly as it sounds—it’s a pudding that essentially makes its own sauce.
It involves carefully pouring a hot liquid over the top of your pudding batter, then baking the dish. The liquid mixture combines with the sugar and self-rising flour in the pudding to form a gooey, delicious sauce. Self-saucing pudding is magical, delicious, and something everyone should know about.
To make this delicious pudding recipe, you will need the following key ingredients:
- Pumpkin puree. This is a super important part of our pudding base! Make sure to use pumpkin puree and not pumpkin pie filling.
- Unsalted butter. This adds a deeper depth of flavor and richness to our pudding, making it taste even more incredible.
- Pumpkin pie spice. You can use a store-bought pumpkin pie spice blend or make your own from scratch. If neither is an option, feel free to use cinnamon instead.
- Sugar. You will need brown sugar for both the latte sauce and pudding batter and granulated sugar for the latte sauce.
- Coffee. Feel free to use any kind of coffee you like. This is an essential part of the latte sauce and adds a rich, deep flavor to the dish.
- Malted milk powder. This adds a nutty sweetness and a really nice crunch to both the latte sauce and the pudding. You should be able to find it in the baking section of any grocery store.
Frequently Asked Questions
Below are the answers to some of the most common questions about this delicious fall-inspired recipe:
How to make pumpkin spice latte pudding?
This delicious fall-inspired dessert recipe can be broken down into two basic parts: preparing the pudding and latte saucing mix and baking the dish. Don’t let the multiple steps scare you off. It takes under an hour from start to finish, and the results are well worth the little bit of effort! Now, let’s get into how to make pumpkin spice latte pudding.
- Place a baking sheet in the oven and preheat to 350ºF.
- Heat a 10” skillet over medium heat, then add the pumpkin puree, unsalted butter, malted milk powder, and pumpkin spice. Mix thoroughly until blended, then remove from heat.
- In a medium bowl, beat the egg whites until thick stiff peaks form. Add the egg yolks, brown sugar, evaporated milk, vanilla extract, and kosher salt in a large bowl. Beat until well combined.
- Whisk a spoonful of the warm pumpkin mixture into the egg yolk mix, then slowly pour the egg yolk mixture into the skillet with the rest of the pumpkin mixture, constantly whisking until combined.
- Add the self-rising flour to the skillet and whisk until it resembles a cake-like batter. Finally, fold in the beaten egg whites and make sure the batter is evenly spread across the skillet.
- To make the pumpkin spice latte saucing mix, whisk brown sugar, granulated sugar, malted milk powder, cornstarch, and pumpkin spice in a small bowl until well combined. Then, set aside.
- Sprinkle the brown sugar mixture evenly over the pumpkin pudding batter, then pour boiling hot coffee over the back of a spoon or spatula and onto the skillet, moving it around the edges of the skillet. Make sure to do this step slowly to prevent the coffee from breaking into the batter.
- Carefully place the skillet onto the baking sheet in the oven to catch any drips. Bake until the top is set and the sauce is bubbling; this takes about 30-35 minutes. Let cool for 15 minutes, then serve in a bowl and enjoy.
How to serve pumpkin spice latte pudding?
There’s never a bad time to enjoy this delicious fall-inspired dessert recipe, in my opinion. For the ultimate cozy evening, I recommend serving pumpkin spice latte pudding alongside a dollop of whipped cream and a nice, hot cup of hot cocoa or coffee.
If you’re an ice cream lover, you can’t go wrong with a generous scoop of vanilla bean ice cream with this sweet treat. It’s totally up to you, so enjoy this dish any way you like!
How to store pumpkin spice latte pudding?
Like anything else, homemade pudding must be stored in an airtight storage container. Because the dish contains eggs and milk, it’s important that you refrigerate any leftovers as soon as you’re finished serving it. Leftover pudding can be stored in the fridge for up to 4-5 days or in the freezer for up to 1 month.
Dessert makes everything BETTER!
Try it yourself! If you love it, don’t forget about me. Come back and leave me a 5-star review in the comments and/or share a photo and tag me on Instagram using @meikoandthedish and #meikoandthedish. I absolutely love 👀 snooping out how creative you get with these recipes!
Pumpkin Spice Latte Sauce
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup malted milk powder
- ½ tablespoon corn starch
- ½ teaspoon pumpkin pie spice
- 1 cup boiling coffee or 1 cup boiling water
Pumpkin Pudding Batter
- 15 oz pumpkin puree 1 can
- 1 stick unsalted butter
- ⅓ cup malted milk powder
- 1 tablespoon pumpkin pie spice
- 2 large eggs separated
- ½ cup light brown sugar
- ½ cup evaporated milk
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- ¾ cup self-rising flour or same amount of all-purpose flour sifted with 2 tsp baking powder
To Make Pudding
- Position a rack in the center of the oven and preheat to 350ºF.
- In a 10-inch cast-iron skillet over medium heat, combine the pumpkin puree, unsalted butter, malted milk powder, and pumpkin spice. Mix thoroughly until blended, then remove from heat.
- In a medium bowl, beat the egg whites until thick stiff. In a separate large bowl, beat the egg yolks with brown sugar, evaporated milk, vanilla extract, and kosher salt until combined.
- To temper the eggs, whisk in a spoonful of the warm pumpkin mixture to the egg yolk mix. Slowly pour the egg yolk mixture into the cast iron skillet with the warm pumpkin mixture while whisking constantly.
- Once that is all mixed,, add in self-rising flour and whisk together until blended and it resembles a cake-like batter. Finally, fold in the beaten egg whites and spread the pudding batter across the skillet evenly.
To Make Pumpkin Spice Latte Saucing Mix
- Whisk together brown sugar, granulated sugar, malted milk powder, corn starch, and pumpkin spice into a small bowl. Whisk together well until everything is smooth and combined.
- Sprinkle the sugar mixture evenly over the pumpkin pudding batter.
- Place a spatula or a wooden spoon close to the batter. Pour boiling coffee over the back of the spoon or spatula while moving it around the edges of the pan. Do this step slowly; it will prevent the coffee from breaking into the batter.
- Carefully place cast iron skillet on a rimmed baking sheet to catch any drips. Transfer to the oven and bake until the top is set and the sauce is bubbling, 30-35 minutes. Let cool for 15 minutes before serving in a bowl.
*Nutrition information is a rough estimate.
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