Silky pumpkin pudding kissed with brown sugar and spices tastes just like the best pumpkin pie ever, only way easier. See the notes for a vegan option!
Prep Time: 15 minutesminutes
Total: 15 minutesminutes
Servings: 6(4 ounce) servings
Ingredients
Pudding:
½cup(110 g) packed light or dark brown sugar (or ¾ cup coconut sugar)
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 pan 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.
Make the whipped mascarpone and chill until needed.
Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or pumpkin seeds. Bojon appétit!
Notes
Whipped mascarpone and toasted buckwheat and pecans make a pretty and tasty topping; feel free to substitute regular whipped cream and toasted walnuts or pumpkin seeds if you prefer. To toast the buckwheat groats, place them in a small, dry skillet and set over medium heat. Shake the pan frequently, until the buckwheat turns golden and smells nutty, 2-3 minutes. Tip into a small bowl and allow to cool completely.You can swap out all the spices including the fresh ginger for 1 ½ teaspoons of my golden pumpkin pie spice. Vegan Pumpkin PuddingOmit the milk and cream, using 1 cup plant milk (such as almond milk) and 1 cup full-fat canned coconut milk. Use vegan butter. Top the puddings with whipped coconut cream or with a rich, vanilla coconut yogurt such as Cocojune, or Culina. Paleo-Friendly Pumpkin PuddingMake the version above (or use grass-fed dairy). Use coconut sugar instead of brown sugar by weight (it will be about 50% more by volume)Low-Fodmap Pumpkin PuddingOmit the milk and cream and use 1 cup each almond milk and full-fat coconut milk. Use maple sugar in place of the brown sugar. Limit the whipped topping to one or two tablespoons, to your tolerance.Nutritional values are based on one of six servings.