Ingredients:

  • 2 cups (475 ml) Whole Milk
  • 1 cup (235 ml) Heavy Cream
  • 2 tablespoons (30g) Unsalted Butter, cut into small pieces
  • 1 ½ cups (340g) Pumpkin Puree
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (50g) Brown Sugar, packed
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Salt
  • 3 tablespoons (24g) Cornstarch
  • 1 teaspoon Vanilla Extract

Instructions:

  1. In the saucepan, whisk together the milk, cream, pumpkin puree, both sugars, pumpkin pie spice, cinnamon, nutmeg, and salt.
  2. In a small bowl, whisk together the cornstarch and a couple of tablespoons of the milk mixture until smooth (creates a slurry).
  3. Heat the pumpkin mixture over medium heat, stirring constantly with a whisk, until it begins to simmer.
  4. Whisk the cornstarch slurry into the simmering pumpkin mixture.
  5. Reduce the heat to low and continue to cook, stirring constantly, until the pudding thickens significantly (about 2-3 minutes). It should coat the back of a spoon.
  6. Remove from heat and stir in the butter and vanilla extract until the butter is melted and everything is well combined.
  7. Pour the pudding into individual serving dishes (or one large bowl). Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  8. Chill in the refrigerator for at least 2 hours, or preferably longer, until set.
  9. Garnish with whipped cream, chopped nuts, or a sprinkle of cinnamon, if desired. Serve and enjoy your delicious pumpkin pudding!