Butterscotch Pudding Recipe

A glass bowl with a pinecone next to it, and in the bowl is a Carmel-colored paste, butterscotch pudding.

Although I have never made butterscotch pudding, I’ve always loved the taste of it, even when store-bought or someone else made it. Mainly, when my grandfather would make it. It was so intriguing how the flavors Blended together to create this wonderful and sweet paste on your taste buds. It is great for the autumn months and really gets that taste of the cool weather sweeping in to create a world of bright colors. Enjoy National Butterscotch day tomorrow (Sept. 19th)


This recipe is from The Pioneer Woman and you can find it at:



Recipe for Butterscotch Pudding

Prep: 1 hour

Total: 1 hour and 10 minutes

Servings: 6


  • 1 ½ c. Brown Sugar, either Light Or Dark is ok
  • ¼  c. Cornstarch
  • ½ tsp. Salt
  • 3 c. whole milk
  • 4 large egg yolks
  • 2 tbsp. Butter
  • Unsweetened whipped cream.


Step 1: Gently whisk together cornstarch, brown sugar, and salt in a nonstick medium pan.

Step 2: In a separate bowl, whisk together egg yolks and milk

Step 3: Pour egg yolks and milk combo into the pan with the brown sugar combo and stir to combine.

Step 4: Turn on heat to medium on the stove and cook the mixture, gently stirring until the combo starts to bubble up or get very thick. 

Step 5: When pudding consistency is reached, stir in butter until melted.

Step 6: Remove from heat and spoon into bowls.

Step 7: Chill the pudding for at least 1 hour until super cold.

Step 8: Top with unsweetened whipped cream and serve.

Step 9: Enjoy!


Recipe originally posted on ThePioneerWoman.com.

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