12 Delicious Butterscotch Pudding Recipes

Oh, the creamy, dreamy delight of butterscotch pudding! Whether you’re a seasoned home cook or just starting out, there’s something undeniably comforting about whipping up a batch of this sweet, caramel-kissed dessert. From classic stovetop versions to innovative twists that’ll surprise your taste buds, our roundup of 12 delicious butterscotch pudding recipes promises to satisfy your cravings. Let’s dive into these spoonable treasures—your next favorite dessert awaits!

Classic Butterscotch Pudding

Butterscotch pudding is that cozy, creamy dessert you didn’t know you were missing. It’s rich, sweet, and just the thing to satisfy your sweet tooth.

Ingredients

• 2 cups whole milk (the richer, the better for that creamy texture)
• 1/2 cup packed dark brown sugar (this is where the deep butterscotch flavor comes from)
• 3 tbsp unsalted butter (I always go for the good stuff here)
• 3 tbsp cornstarch (this thickens the pudding to perfection)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 2 large egg yolks (room temp blends smoother)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a medium saucepan, whisk together the milk, brown sugar, butter, cornstarch, and salt over medium heat. Keep whisking until the butter melts and the sugar dissolves, about 3 minutes.
2. Once the mixture is smooth, switch to a wooden spoon and stir constantly until it thickens and starts to bubble, about 5 minutes. Tip: Don’t walk away here; it thickens fast!
3. Remove from heat. Quickly whisk in the egg yolks one at a time, making sure each is fully incorporated before adding the next. Tip: This tempers the eggs so they don’t scramble.
4. Return the saucepan to low heat and cook for another 2 minutes, stirring nonstop, until the pudding is thick and coats the back of the spoon. Tip: If it’s too thick, a splash of milk can loosen it up.
5. Off the heat, stir in the vanilla extract. Pour the pudding into serving dishes and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.

Silky smooth with a deep caramel flavor, this pudding is a dream. Serve it with a dollop of whipped cream or a sprinkle of sea salt for an extra touch.

Butterscotch Pudding with Caramel Drizzle

Hey, you know those days when you’re craving something sweet but not too heavy? This butterscotch pudding with a caramel drizzle is your answer. It’s creamy, dreamy, and just the right amount of sweet.

Ingredients

• 1 cup heavy cream (the richer, the better)
• 1 cup whole milk (2% works in a pinch, but whole gives it that lush texture)
• 3/4 cup packed dark brown sugar (light brown works, but dark adds depth)
• 1/4 cup cornstarch (this is your thickening hero)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 3 large egg yolks (room temp blends smoother)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp vanilla extract (pure vanilla makes a difference here)
• 1/2 cup caramel sauce (store-bought is fine, but homemade? Chef’s kiss)

Instructions

1. In a medium saucepan, whisk together heavy cream, milk, brown sugar, cornstarch, and salt over medium heat until smooth.
2. Bring the mixture to a gentle boil, stirring constantly. Tip: A silicone whisk prevents scratching your pan.
3. Once boiling, reduce heat to low and simmer for 2 minutes, stirring non-stop. It should thicken noticeably.
4. In a separate bowl, lightly beat the egg yolks. Slowly whisk in 1/2 cup of the hot cream mixture to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan, stirring quickly to combine.
6. Cook for another 2 minutes on low heat, stirring constantly, until the pudding coats the back of a spoon.
7. Remove from heat and stir in butter and vanilla until fully melted and incorporated.
8. Strain the pudding through a fine-mesh sieve into a bowl to ensure it’s silky smooth. Tip: This step is worth it for that perfect texture.
9. Divide the pudding into serving dishes and chill for at least 4 hours, or until set. Tip: Press plastic wrap directly onto the surface to prevent a skin from forming.
10. Drizzle with caramel sauce before serving.

Got to say, the first spoonful of this pudding is a revelation. The butterscotch is rich and comforting, with the caramel drizzle adding a luxurious finish. Serve it in little mason jars for a cute, rustic touch at your next dinner party.

Vegan Butterscotch Pudding

Ever find yourself craving something sweet but want to keep it plant-based? This vegan butterscotch pudding is your answer—creamy, rich, and surprisingly easy to whip up.

Ingredients

• 1 cup full-fat coconut milk (the secret to that luxurious texture)
• 1/2 cup brown sugar (packed, for that deep butterscotch flavor)
• 2 tbsp cornstarch (to thicken things up just right)
• 1 tsp vanilla extract (pure, because imitation just doesn’t cut it)
• A pinch of salt (balances the sweetness perfectly)

Instructions

1. In a medium saucepan, whisk together the coconut milk and brown sugar over medium heat until the sugar dissolves completely.
2. Once dissolved, sprinkle in the cornstarch while continuously whisking to avoid any lumps.
3. Keep whisking for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the vanilla extract and salt, mixing well to combine.
5. Pour the pudding into serving dishes and let it cool at room temperature for 10 minutes before refrigerating for at least 2 hours to set.

Ultra-creamy with a deep, caramel-like flavor, this pudding is a dream. Serve it with a dollop of coconut whipped cream or a sprinkle of sea salt on top for an extra special touch.

Butterscotch Pudding Pie

You know those desserts that just hit the spot every single time? Butterscotch pudding pie is one of those for me—creamy, rich, and with just the right amount of sweetness to make it irresistible.

Ingredients

• 1 1/2 cups graham cracker crumbs (I like the honey-flavored ones for a bit of extra sweetness)
• 1/2 cup unsalted butter, melted (go for the good stuff, it makes a difference)
• 1/4 cup granulated sugar (because everything’s better with a little sugar)
• 2 cups whole milk (the creamier, the better for pudding)
• 1 cup heavy cream (this is what makes it decadent)
• 3/4 cup packed dark brown sugar (for that deep butterscotch flavor)
• 1/4 cup cornstarch (the magic thickener)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 4 large egg yolks (room temp eggs blend smoother)
• 2 tbsp unsalted butter (yes, more butter)
• 2 tsp vanilla extract (pure vanilla is my go-to)

Instructions

1. Preheat your oven to 350°F. This is the perfect temp to get your crust golden without burning.
2. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until it feels like wet sand. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then let it cool. Tip: Use the bottom of a glass to press the crust evenly.
3. In a medium saucepan, whisk together milk, heavy cream, brown sugar, cornstarch, and salt over medium heat. Keep whisking until it starts to thicken, about 5 minutes. Tip: Constant whisking prevents lumps.
4. Beat egg yolks in a small bowl. Slowly whisk in 1/2 cup of the hot milk mixture to temper the eggs, then pour it all back into the saucepan. Cook for another 2 minutes, stirring constantly, until thick.
5. Remove from heat and stir in butter and vanilla until smooth. Pour into the cooled crust. Tip: A silicone spatula gets every last bit of pudding.
6. Chill in the fridge for at least 4 hours, or until set. Overnight is even better for the flavors to meld.

Great for any occasion, this pie is silky smooth with a deep butterscotch flavor that’s not too sweet. Serve it with a dollop of whipped cream or a sprinkle of sea salt on top for an extra special touch.

Slow Cooker Butterscotch Pudding

Did you know that your slow cooker can whip up desserts just as easily as it does dinners? This Slow Cooker Butterscotch Pudding is proof—creamy, dreamy, and just the right amount of sweet.

Ingredients

• 2 cups whole milk (the richer, the better for that creamy texture)
• 1 cup heavy cream (because why not go all out?)
• 3/4 cup packed dark brown sugar (it gives a deeper flavor than light brown)
• 1/4 cup cornstarch (the magic thickener)
• 4 large egg yolks (room temp blends smoother)
• 2 tbsp unsalted butter (I always go for unsalted to control the sweetness)
• 1 tsp pure vanilla extract (the real deal makes a difference)
• 1/2 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In your slow cooker, whisk together the milk, heavy cream, and brown sugar until the sugar is mostly dissolved.
2. In a separate bowl, mix the cornstarch with a small amount of the milk mixture to create a slurry, then whisk it back into the slow cooker. This prevents lumps—trust me.
3. Beat the egg yolks lightly in another bowl, then slowly whisk in about a cup of the warm milk mixture to temper them. Pour everything back into the slow cooker and stir well.
4. Add the butter, vanilla extract, and salt, stirring until the butter melts completely.
5. Cover and cook on LOW for 2 hours, stirring every 30 minutes. The pudding should coat the back of a spoon when it’s ready.
6. Once done, pour the pudding into serving dishes and chill for at least 4 hours, or until set.

Cool and creamy, this pudding is like a hug in a bowl. Serve it with a dollop of whipped cream or a sprinkle of sea salt for an extra special touch.

Butterscotch Pudding with Whipped Cream

Now, who doesn’t love a creamy, dreamy dessert that feels like a hug in a bowl? This butterscotch pudding with whipped cream is your next favorite treat—simple to make but oh-so-decadent.

Ingredients

• 2 cups whole milk (the richer, the better for that silky texture)
• 1/2 cup dark brown sugar (pack it tight for that deep flavor)
• 3 tbsp cornstarch (this is your thickening hero)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 2 tbsp unsalted butter (I always go for the good stuff)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup heavy cream (chilled, because we’re whipping it)
• 1 tbsp powdered sugar (for that lightly sweetened whip)

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of the milk, brown sugar, cornstarch, and salt until no lumps remain.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and bubbles, about 5 minutes. Tip: Keep stirring to avoid any lumps.
3. Remove from heat and stir in the butter and vanilla until fully melted and combined.
4. Gradually whisk in the remaining 1/2 cup of milk to cool the mixture slightly.
5. Pour the pudding into serving dishes and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
6. While the pudding chills, whip the heavy cream and powdered sugar until soft peaks form. Tip: Chill your bowl and whisk for better volume.
7. Serve the pudding topped with a generous dollop of whipped cream. Tip: A sprinkle of brown sugar on top adds a nice crunch.

Final thoughts: This pudding is luxuriously smooth with a rich butterscotch flavor that’s perfectly complemented by the light, airy whipped cream. Try layering it in a glass with crushed cookies for a fun twist!

Chocolate Butterscotch Pudding

Craving something sweet and comforting? This chocolate butterscotch pudding is your go-to dessert, blending rich cocoa with creamy butterscotch for a decadent treat that’s surprisingly easy to whip up.

Ingredients

• 2 cups whole milk (the richer, the better for that creamy texture)
• 1/2 cup heavy cream (because why not make it extra indulgent?)
• 1/2 cup granulated sugar (I like to use organic for a cleaner taste)
• 1/4 cup unsweetened cocoa powder (go for the good stuff—it makes a difference)
• 3 tbsp cornstarch (this is your thickening hero)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure vanilla is my secret weapon)
• 1/2 cup butterscotch chips (melty, buttery goodness)

Instructions

1. In a medium saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, cornstarch, and salt until no lumps remain.
2. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 8-10 minutes. Tip: Keep stirring to avoid any scorching at the bottom.
3. Once thickened, remove from heat. Stir in the vanilla extract and butterscotch chips until the chips are completely melted and the mixture is smooth. Tip: If the chips aren’t melting, you can return the saucepan to low heat for a brief moment, but don’t overdo it.
4. Pour the pudding into 4 serving dishes. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Tip: This step is a game-changer for that perfect creamy texture.
5. Refrigerate for at least 2 hours, or until set and chilled through.

Kind of magical how this pudding turns out, right? The texture is luxuriously smooth, with the butterscotch adding a delightful buttery depth to the chocolate. Serve it with a dollop of whipped cream or a sprinkle of sea salt on top for an extra special touch.

Butterscotch Pudding Parfait

Just when you thought pudding couldn’t get any better, here comes the butterscotch pudding parfait to prove you wrong. It’s creamy, dreamy, and layered with all the good stuff—perfect for when you’re craving something sweet but not too heavy.

Ingredients

• 2 cups whole milk (the richer, the better for that creamy texture)
• 1/2 cup packed dark brown sugar (it gives that deep butterscotch flavor)
• 3 tbsp cornstarch (a must for thickening)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 2 large egg yolks (room temp blends smoother)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup whipped cream (homemade or store-bought, no judgment here)
• 1/2 cup crushed graham crackers (for that irresistible crunch)

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of milk, brown sugar, cornstarch, and salt over medium heat until smooth.
2. Bring the mixture to a gentle boil, stirring constantly, then cook for 2 more minutes until thickened. Tip: Keep stirring to avoid lumps.
3. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of milk. Gradually whisk in about 1/2 cup of the hot pudding mixture to temper the eggs.
4. Pour the egg mixture back into the saucepan, stirring constantly, and cook for another 2 minutes. Tip: This step ensures your pudding is silky smooth.
5. Remove from heat and stir in the butter and vanilla until fully incorporated. Tip: Letting the butter melt slowly gives a richer flavor.
6. Transfer the pudding to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
7. Once chilled, layer the pudding with whipped cream and crushed graham crackers in glasses. Serve immediately or chill until ready to eat.

With its velvety pudding, fluffy cream, and crunchy graham crackers, this parfait is a textural dream. Try serving it in mason jars for a cute, portable dessert option.

Butterscotch Pudding Cookies

Alright, you’re in for a treat with these butterscotch pudding cookies. Imagine biting into a cookie that’s soft, chewy, and packed with rich butterscotch flavor—it’s like your favorite pudding turned into a cookie, and yes, it’s as amazing as it sounds.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 3/4 cup brown sugar, packed (dark brown gives a deeper flavor)
• 1/4 cup granulated sugar
• 1 (3.4 oz) package instant butterscotch pudding mix (this is the secret ingredient!)
• 2 large eggs (room temp blends better)
• 1 tsp vanilla extract (pure vanilla makes a difference)
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butterscotch chips (because more is better)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the pudding mix until fully incorporated.
4. Add the eggs one at a time, then the vanilla, mixing well after each addition.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet, mixing just until combined.
7. Fold in the butterscotch chips with a spatula.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll love how these cookies stay soft for days, thanks to the pudding mix. The butterscotch flavor is rich but not overpowering, making them perfect with a glass of cold milk. Try sandwiching a scoop of vanilla ice cream between two for an epic dessert.

Butterscotch Pudding Cake

Let me tell you about this butterscotch pudding cake that’s been my go-to comfort dessert. It’s rich, creamy, and has that perfect balance of sweetness with a hint of saltiness. You’re going to love how simple it is to make, yet it feels so indulgent.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for a lighter texture)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 2 tbsp unsalted butter (room temp, it blends better)
• 1/2 cup whole milk (the richer, the better for this recipe)
• 1 tsp vanilla extract (pure, not imitation, makes a difference)
• 1/2 cup butterscotch chips (I sometimes add a handful extra because why not?)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup boiling water (for the magic pudding layer)

Instructions

1. Preheat your oven to 350°F. This ensures even baking from the get-go.
2. In a mixing bowl, combine the flour, brown sugar, and salt. Whisk them together to avoid any lumps.
3. Add the butter, milk, and vanilla extract to the dry ingredients. Mix until just combined—overmixing leads to a tough cake.
4. Fold in the butterscotch chips gently. They’ll melt into gooey pockets of flavor.
5. Pour the batter into a greased 8×8 inch baking dish. Smooth the top with a spatula for an even bake.
6. Now, here’s the fun part: slowly pour the boiling water over the batter. Don’t stir! This creates the pudding layer as it bakes.
7. Bake for 45 minutes, or until the top is golden and the edges are bubbling. The center should still be a bit jiggly—that’s okay.
8. Let it cool for at least 10 minutes before serving. It’s tempting to dive in, but patience pays off here.

Kind of amazing how this cake bakes up with a creamy pudding layer underneath, right? The top is slightly crisp, giving way to that soft, velvety butterscotch beneath. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Butterscotch Pudding with Pecans

Butterscotch pudding with pecans is the kind of dessert that feels like a warm hug. You’ll love how the rich, caramel-like flavors pair with the crunchy pecans for a dessert that’s both comforting and a bit fancy.

Ingredients

• 1 cup dark brown sugar (pack it tight for that deep flavor)
• 3 tbsp cornstarch (this is your thickening hero)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 2 1/2 cups whole milk (the creamier, the better)
• 2 large eggs (I like them at room temp for smoother mixing)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 cup chopped pecans (toasted for extra crunch)

Instructions

1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt to avoid any lumps.
2. Gradually whisk in the milk until the mixture is smooth and the sugar has dissolved.
3. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Tip: Keep the heat steady to prevent scorching.
4. Beat the eggs in a small bowl, then slowly whisk in about 1/2 cup of the hot milk mixture to temper them.
5. Pour the egg mixture back into the saucepan, stirring constantly, and cook for another 2 minutes until the pudding is thick. Tip: This step ensures a silky texture.
6. Remove from heat and stir in the butter and vanilla until fully incorporated.
7. Let the pudding cool slightly, then fold in the toasted pecans. Tip: Toasting the pecans beforehand brings out their nutty flavor.
8. Divide the pudding into serving dishes and chill for at least 2 hours before serving.

Enjoy the creamy, dreamy texture of this pudding with the delightful crunch of pecans in every bite. Serve it in small mason jars for a cute, portable dessert option at your next gathering.

Butterscotch Pudding Ice Cream

Just when you thought butterscotch couldn’t get any better, here comes butterscotch pudding ice cream to prove you wrong. It’s creamy, dreamy, and packed with that deep, caramel-like flavor you love, all while being surprisingly simple to whip up at home.

Ingredients

• 2 cups heavy cream (the richer, the better for that velvety texture)
• 1 cup whole milk (I swear by whole milk for the creamiest results)
• 3/4 cup packed dark brown sugar (for that deep butterscotch flavor)
• 4 large egg yolks (room temp eggs blend smoother)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and brown sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves completely—about 5 minutes.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour in about 1/2 cup of the warm cream mixture, whisking constantly to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 10 minutes. Tip: Don’t let it boil, or you’ll scramble the eggs.
4. Remove from heat and stir in the salt and vanilla extract. Let the mixture cool slightly, then cover and refrigerate until completely chilled—at least 4 hours, but overnight is best.
5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until firm.
6. Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours. Tip: For extra creaminess, press a piece of parchment paper directly onto the surface before freezing.

Here’s the scoop: this butterscotch pudding ice cream is luxuriously smooth with a rich, toasty flavor that’s not too sweet. Serve it sandwiched between two chewy oatmeal cookies for an unforgettable ice cream sandwich experience.

Conclusion

Whether you’re a butterscotch aficionado or new to its sweet, buttery charm, these 12 pudding recipes offer something for everyone. From classic comforts to innovative twists, each dish promises to delight. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!