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Stovetop Pumpkin Pudding
5 Prep Time
minutes
15 Cook Time
minutes
20 Total Time
minutes
3 Serving
size
Recipe written and created by Tracy Shaw of Food Wine Sunshine.
Print Recipe
Ingredients
Pudding:
- ½ cup packed light brown sugar
- 2 tablespoons and 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Toppings:
- 1 cup whipped topping (whip 1 cup heavy whipping cream and 3 tablespoons of powdered sugar - easy peasy!)
- optional: toasted pecans, crushed Graham crackers, and/or pumpkin seeds
Preparation
- In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, pumpkin pie spice, ginger and salt until combined.
- Pour in the milk, heavy cream, pumpkin puree, and vanilla extract..
- Over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pan with the whisk.
- Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter.
- Divide the hot pudding among 6 (4-ounce) heatproof cups or jars, or transfer to another container. Cover the puddings and chill until set, at least 2 hours.
- Make the whipped topping and chill until needed.
- Serve topped with whipped cream and any fun toppings you would like!
- Enjoy!
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