Saturday, October 29, 2016

Homemade Pumpkin Pudding

Pumpkin pudding with a ginger cookie on the side
Homemade pudding is still one of my favorite childhood desserts. I've been curious about pumpkin pudding and have seen many recipes that use boxed instant pudding. I really prefer to stay away from the boxes if possible. I decided to experiment and cook my pudding. The result was absolutely better than I thought it could be. The pudding was creamy and spicy, like pumpkin pie, and didn't take long to cook. This is a great recipe if you love pumpkin and pudding!
2 T cornstarch
1/2 cup brown sugar
1 egg
1-3/4 cup milk (I used 1%)
2/3 cup pumpkin, I used canned organic pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1 pinch ground cloves
1 pinch salt
1 tsp vanilla extract
  • Whisk brown sugar and cornstarch in a medium pan.
  • Set burner on medium heat.
  • Whisk milk and egg then gradually add to the above mixture.
  • Continue whisking the mixture until it boils, it'll take a few minutes.
  • Boil for 1 minute and keep whisking.
  • Remove from heat and whisk in the pumpkin, spices and vanilla.
  • Place pan on burner over low heat.
  • Whisk for another 2 minutes.
  • Pour the pudding into 6 saucers or ice cream dishes.
  • Place plastic wrap over the top of the pudding and refrigerate until cold.
  • Place a ginger cookie or two in the pudding or crumble them over the top if you like a little crunch.
  • Top it off with a dollop of whipped cream before serving!
  • Makes 6 servings.
Enjoy your awesome fall pumpkin pudding!

Love and peace,

No comments:

Post a Comment