This stupid-easy pudding kissed with pumpkin and spices tastes just like pumpkin pie. Dress it up with whipped mascarpone, toasted buckwheat, and pecans if you like.
One of my all-time favorite desserts is this butterscotch pudding, barely adapted from a Gourmet recipe and posted almost 6 (!) years ago. I've made it countless times over the years, sometimes adding in labneh at the end in place of heavy cream, or swirling it into a chocolatey banana cream tart, or layering it into banana pudding cups with mesquite gingersnaps in my book.
When Sarah mentioned her pumpkin pudding goals last week, my thoughts turned again to butterscotch. It was 10pm, I still had a blog post to write, but I couldn't resist creeping into the kitchen to whip up a batch of butterscotch pudding with pumpkin puree and spices added in.
The result? Silky pudding that tastes just like pumpkin pie filling, only without the fuss of a crust, or baking, and with no risk of the filling overbaking and becoming broken and watery. WIN.
The deep molasses flavor from organic dark brown sugar carries through in the finished dessert. Fresh ginger adds a bit of zip, and pumpkin puree enhanced with a bit of turmeric for color gives the pudding a cheery orange hue. Cinnamon, nutmeg, and allspice lend a classic pumpkin pie taste.
After setting for a few hours in the fridge, these are perfect on their own. Or you can top them with a plume of gently sweetened whipped mascarpone and a dusting of toasted pecans and buckwheat groats and a few flecks of flaky salt. Though my favorite part is licking the hot pudding dregs from the pot with a spatula while standing over the sink, the finished product – spiced pudding, airy cream, and nutty/crisp pecans and buckwheat – is pretty satisfying, too.
If you're looking for an easy, make-ahead, no-bake, naturally gluten-free Thanksgiving dessert, I highly recommend this one.
To make things even better, this treat is part of a virtual pumpkin party hosted by Cake Over Steak and Twigg Studios. For more pumpkin pudding love, have a gander at Sarah's Pumpkin Tapioca Pudding with Candied Pumpkin Seeds. And scope out the long list of links to the rest of the party, below.
Happy #VirtualPumpkinParty!
More Pudding Recipes:
- Milk Tea Rice Pudding
- Chocolate Pudding {vegan option}
- Maple Chestnut Pudding Chômeurs {gluten-free}
- Coffee Stout Sticky Toffee Puddings
- (Raw, Vegan!) Chocolate Pudding
- (Vegan!) Chocolate Tapioca Pudding
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin butterscotch pudding recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Pumpkin Butterscotch Pudding with Whipped Mascarpone and Toasted Buckwheat
Print Recipe Pin RecipeIngredients
Pudding:
- ½ cup (110 g) dark brown sugar (preferably organic)
- 2 tablespoons plus 2 teaspoons (17 g) cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric (optional, mostly for color)
- 1/8 teaspoon allspice
- ½ teaspoon fine sea salt
- 1 ½ cups (355 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) unsweetened pumpkin puree
- ½ vanilla bean, split lengthwise and scraped
- 1 teaspoon packed finely grated fresh ginger
- 2 tablespoons (30 g) unsalted butter
Topping:
- 1/4 cup (60 ml) mascarpone (or creme fraiche)
- 1/4 cup (60 ml) heavy whipping cream
- 1-2 teaspoons sugar (to taste)
- 1/4 teaspoon vanilla paste or extract, or seeds from 1/4 vanilla bean
- tiny pinch fine sea salt
- handful raw buckwheat groats
- handful toasted pecans, roughly chopped or broken
- flaky salt (optional)
Instructions
- In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until combined. Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger. Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pans with the whisk. You’ll have to stop whisking for a few seconds to verify that the pudding is boiling, which you’ll know by the big bubbles that pop gloopily. Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt.
- Strain the hot pudding through a mesh strainer and into a large measuring pitcher, then divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours and up to 2 or 3 days.
- Combine the mascarpone, cream, sugar, vanilla and salt in a medium bowl and whisk until it holds soft peaks. Chill until needed. Toast the buckwheat groats in a small, dry skillet over medium heat, shaking the pan frequently, until the buckwheat turns golden and smells nutty, 2-3 minutes. Tip into a small bowl and allow to cool completely.
- Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or flaky salt, if you like.
Notes
Nutrition
More pumpkin love from around the web:
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Brandon @ Kitchen Konfidence says
Alanna, this looks SO delicious. I'm already a fan of butterscotch pudding, and pumpkin sounds like a perfect addition :)
Brenda @ a farmgirl's dabbles says
So super pretty!!
Sully says
Hi there! I haven't commented here in a long time--usually I read Bojon Gourmet from a feedreader but today I'm back to the browser window. Anyway, thank you for this recipe especially, because I think children will enjoy it more than pie and I'll have four nieces and nephews at my table this Thanksgiving.
Though it does seem like everything has gone Pumpkin Spice in my Trader Joe's. I'm waiting to see Pumpkin Spice Kitty Litter on their shelves.
I wanted to let you know that Alternative Baker arrived here (Maryland) a few weeks ago after spending an agonizingly long time on the pre-order list. I told you a few years ago that I'd look forward to sliding your name onto my cookbook shelves. Still looking forward to it, because it's been on the night stand and the coffee table and left on the tv room sofa... well done! So many great ideas and my family's favorite Meyer Lemon Buttermilk pie even rated an entry. All your hard work paid off with a handsome book. When's the next one out?
Alanna says
Hi Sully! This note totally makes my day (and I can't wait to get my hands on some PSL kitty litter, hahaha). Thank you so much for reading all these years, and for supporting my book! I can't wait to hear what you all make from it. :) Fingers crossed I'll get to write another!
Sully says
So I wanted to share this,
I made this pudding for an "early Thanksgiving" at home with extended family from out of town as a kids dessert. I got a partial spoonful. My youngest niece said it was the best dessert she'd ever had and insisted she'd "do sharing time" with the grownups and went around the table, feeding us each a taste. She might be right.
Yesterday was shaping up to be a quiet day, but at last minute we decided to join a potluck Thanksgiving for about 40 at our UU church. I figured the basics were covered pie-wise, so I made that (generic Florida) lemon (Supermarket cultured) buttermilk with (McCormack) Vanilla (extract and fridge boxed cheater) pie (crust from Pillsbury), and topped it with some stripes of blackcurrant jam piped from a ziplock. And even though of necessity I went low-end on the ingredients, I've sent out four links to the post on your website and your book at Amazon today to people who gobbled it up. I didn't get a slice!
So thanks for being part of our Thanksgiving celebrations. I do have a question for you. In Alternative Baker you list singingdogvanilla.com as a bulk source for vanilla beans, but it seems like since publication they've gone to small retail packs and wholesale-to-trade. Do you have a new suggestion?
Alanna says
Hi Sully! Aw, your niece sounds like the sweetest; I'm so glad the pudding and pie were well-liked. Thank you SO much for sharing my blog and book with your friends! As for the vanilla, I'm sad to hear that about Singing Dog. In that case I recommend Vanilla-Saffron Imports. Cheers!
Matt @RealFoodByDad says
Pass me a spoon!
Laura | Tutti Dolci says
I'm typically not a butterscotch person but one of the most fantastic desserts I've ever had is the butterscotch budino from Pizzeria Mozza. Your dreamy pudding looks like it could rival their recipe, and I'm so up for giving it a try :).
Sarah @ Snixy Kitchen says
This pudding is heavenly. I ate it four times and didn't share not once. It's especially great for breakfast:) :) :)
Meghan says
Made this and absolutely adored it. So easy and delicious! I have to buy more pumpkin just to make these, I think.
Laura says
I've had this pinned for over a year and finally made this. It does taste just like pumpkin pie! Thanks for a great recipe.
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