Description
A silky, spiced dessert that captures the cozy warmth of fall in every spoonful. This creamy pumpkin pudding is rich, easy to make, and perfect for any autumn occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups whole milk
- 2 large eggs
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Whipped cream (optional, for topping)
Instructions
- Preheat Your Equipment: Have your saucepan and mixing bowl ready. If you want chilled pudding, place serving jars in the fridge to cool.
- Combine Ingredients: In a mixing bowl, whisk eggs, brown sugar, and cornstarch until smooth. In a saucepan, combine pumpkin puree, milk, spices, salt, and vanilla. Heat until just steaming.
- Prepare Your Cooking Vessel: Slowly pour hot milk mixture into the egg mixture while whisking constantly, then return all to the saucepan.
- Assemble the Dish: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Cook to Perfection: Remove from heat and strain through a mesh sieve into a clean bowl for a smooth finish.
- Finishing Touches: Spoon into jars or ramekins. Let cool to room temperature, then refrigerate until chilled.
- Serve and Enjoy: Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Strain the pudding for an extra silky texture.
- Chill for at least 2 hours for the best consistency.
- Stir continuously to avoid lumps.
Nutrition
- Serving Size: 1 jar
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pumpkin pudding, fall dessert, creamy pudding, easy pumpkin recipe, no bake pumpkin dessert