Pumpkin Pudding from Scratch
User Reviews
5
Pumpkin Pudding from Scratch
Description
This Pumpkin Pudding from Scratch features canned pumpkin puree blended with whole milk and pumpkin pie spice for a warm autumn flavor. Egg yolks and cornstarch combine in a sugar mixture to thicken the pudding smoothly when gently cooked with the pumpkin mixture. Whisking continuously helps achieve a creamy, smooth texture without lumps. Butter enriches the pudding, and vanilla extract adds a subtle aromatic note. The pudding can be garnished with whipped cream and crumbled gingersnap cookies to introduce a crunchy texture that contrasts with the silky pudding.
The cooking method ensures a pudding that is rich but balanced in sweetness, with the pumpkin and spices providing seasonal character. The continuous whisking prevents curdling of the eggs and promotes a uniform consistency. The final pudding is best chilled and served as a comforting dessert.
For garnish, crumbled gingersnap cookies add a spicy crunch that pairs well with the pumpkin flavor. The pudding can be stored in the fridge, covered with plastic wrap pressed to the surface to avoid a skin, and lasts about 5-7 days. It also freezes well for up to 2 months, and can be transformed into a frozen treat if poured into molds. Dairy-free substitutions can be made by using plant-based milk and omitting butter or replacing it with ghee. Using whole eggs instead of just yolks changes the texture and color, making it less rich and creamy.
Ingredients
- 3 cups milk divided, whole
- 15 oz. pumpkin puree about 1 3/4 cups, canned
- 2 teaspoons pumpkin pie spice mix
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons butter preferably salted
- Whipped Cream for garnish, optional, crumbled
- gingersnap cookies for garnish, optional, crumbled
Instructions
- In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently.
- Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more. Add the egg yolks (4) and whisk to combine until everything is very smooth.
- Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously. Continue whisking until it's a smooth mixture. Then, gradually transfer the mixture back into the saucepan, whisking continuously.
- Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes). Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.
- Transfer the pudding to individual serving dishes or a small-medium bowl. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours). Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.
Notes
- Press plastic wrap directly onto the pudding surface before refrigerating to prevent a skin from forming.
- The pudding keeps in the fridge for up to 5-7 days and can be frozen in airtight containers for up to 2 months.
- To crumble gingersnap cookies, place them in a plastic bag and crush with a rolling pin for garnish.
- Use plant-based milk and omit butter or substitute with ghee for a dairy-free version.
- Using two whole eggs instead of just yolks will yield a thinner, less creamy pudding; egg whites can be saved for other recipes.
- Pour pudding into popsicle molds for a frozen pumpkin treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 322kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 152mg | 51% |
| Sodium | 193mg | 8% |
| Potassium | 320mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 11517IU | 230% |
| Vitamin C | 3mg | 3% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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