Description
This creamy and spiced Pumpkin Pudding is a comforting autumn dessert that combines rich pumpkin puree with warm spices and a smooth custard base. Enhanced by a homemade whipped cream topping and crunchy cookie or granola crumbles, it’s perfect served warm or chilled.
Ingredients
Pudding
- 3 cups whole milk (divided)
- 4 egg yolks
- 1 cup brown sugar
- ¼ cup cornstarch
- 1 can (15 ounces) pumpkin puree
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Whipped Cream Topping
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
For Serving
- Crumbled cookies or granola
Instructions
- Prepare Egg Mixture: In a medium mixing bowl, add 1 cup of whole milk and the 4 egg yolks. Whisk together until smooth and set aside.
- Combine Pudding Ingredients: In a large saucepan, combine the remaining 2 cups whole milk, 1 cup brown sugar, ¼ cup cornstarch, the entire can of pumpkin puree, 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt, ⅛ teaspoon cloves, and ⅛ teaspoon black pepper. Whisk until fully incorporated.
- Heat the Mixture: Place the saucepan over medium heat and cook the mixture, stirring often, until it becomes hot and starts to bubble.
- Temper Egg Mixture: Lower the heat to low. Slowly remove 1 cup of the hot pumpkin mixture and gradually whisk it into the egg yolk mixture to warm the eggs without scrambling.
- Incorporate Egg Mixture: Slowly pour the tempered egg yolk mixture back into the saucepan while continuously whisking to combine smoothly.
- Thicken the Pudding: Cook over medium heat, whisking constantly until the pudding mixture starts to bubble and thickens to a custard-like consistency.
- Add Final Flavors: Remove the pan from heat. Stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter until the butter melts and is fully incorporated.
- Transfer and Chill: Pour the pudding into individual serving dishes or a single medium bowl. Serve warm or cover with plastic wrap directly on the surface to prevent skin formation and refrigerate until chilled.
- Make Whipped Cream: In a large mixing bowl, add ½ cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract. Whip on high speed until stiff peaks form.
- Serve: Top the pudding with a generous dollop of homemade whipped cream and sprinkle with crumbled cookies or granola for crunch and added texture.
Notes
- For a smoother pudding, ensure constant whisking to prevent lumps and scorching on the bottom of the pan.
- Adjust the spices to your preference for a milder or more intense flavor.
- Serve pudding warm immediately or chilled for a thicker texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Use gluten-free cookies or granola for a gluten-free dessert option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
