Spiced Pumpkin Pudding
Recipe Introduction
Ever find yourself craving autumn in a spoon? Me too! So, let's talk about pumpkin pudding . This creamy pumpkin pudding recipe is proper comfort food.
It is full of autumn flavours that warm you right up.
A Taste of Autumn: What Is Pumpkin Pudding?
Pumpkin pudding isn't some newfangled invention. It is got history! Think old England meets New World squash. This easy pumpkin pudding recipe is all about simplicity.
It only takes about 35 minutes to prep and cook, then a bit of chilling. This recipe makes six lovely servings, just right for sharing, but I won't judge if you keep it all to yourself.
Why You'll Love This Spiced Pumpkin Pudding
This pudding is proper good for you! Pumpkin is packed with vitamins. It's the perfect dessert for a Thanksgiving dinner.
This recipe is special. It's homey, comforting, and tastes like autumn in every bite. I was thinking about my nan today and her love of everything pumpkin spice desserts , hopefully she would like this one!
Quick word on the ingredients for this Homemade pumpkin pudding
Ready to get started? We will need some key bits and bobs. First, you'll need dairy and cream. Grab some whole milk, heavy cream, and unsalted butter.
We also need to get the pumpkin and spices together, like pumpkin puree, sugar, brown sugar, pumpkin pie spice, cinnamon, nutmeg, and salt.
Oh, and don't forget cornstarch and vanilla extract. Don't worry. I have got measurements for all the ingredients. Next, we'll get cracking and get all the ingredients for this spiced pumpkin pudding recipe.
Ingredients & Equipment for Spot-On Spiced Pumpkin Pudding
Ready to dive into this spiced pumpkin pudding ? I think it's gonna blow your mind!. It's seriously simple, even I can't mess it up.
Trust me, I've had some kitchen disasters. This recipe is based on what I've learned. So, you'll need a few bits and bobs.
Here's the lowdown.
Main Ingredients for Autumn Delight
- Whole Milk: 2 cups (475 ml). Full fat is best. It makes it creamy!
- Heavy Cream: 1 cup (235 ml). Don't skimp on this!.
- Unsalted Butter: 2 tablespoons (30g), cut small.
- Pumpkin Puree: 1 ½ cups (340g). Make sure it's puree , not pie filling. It makes all the difference.
- Granulated Sugar: ½ cup (100g).
- Brown Sugar: ¼ cup (50g), packed.
- Pumpkin Pie Spice: 1 teaspoon .
- Ground Cinnamon: ½ teaspoon .
- Ground Nutmeg: ¼ teaspoon .
- Salt: ¼ teaspoon . Just a pinch!.
- Cornstarch: 3 tablespoons (24g).
- Vanilla Extract: 1 teaspoon . Good quality makes it sing!.
You know, the quality of the pumpkin puree really shines through. Get the good stuff!.
Seasoning Notes for a Pudding with Zing
For that perfect autumn dessert recipe , spices are key. The pumpkin pie spice is a cheat code!. If you are feeling brave mix cinnamon, ginger, cloves, and nutmeg.
Vanilla extract adds a touch of sophistication. Want a richer flavor? Add a splash of rum (after it's cooked, mind).
I sometimes like to sprinkle a bit of extra nutmeg on top before chilling.
Equipment Needed to Whip It Up
- Medium saucepan.
- Whisk.
- Measuring cups and spoons. Obvious, but worth mentioning.
- 6 individual serving dishes or one large serving bowl. For individual cuteness.
- Plastic wrap. This stops a skin from forming. Nasty.
Don't have individual dishes? A big bowl works just fine. A fork can work as a whisk in a pinch.
I've been there! Let's get to cooking our easy pumpkin pudding recipe !
Cooking Method: The Secrets to a Perfect Spiced Pumpkin Pudding
Right then, let's talk about the magic behind spiced pumpkin pudding . It's not just throwing things in a pot, you know? It's about coaxing the best flavours and textures.
This easy pumpkin pudding recipe is dead simple, so don't worry! I promise even a kitchen novice can nail this.
Prep Like a Pro: Mise en Place for the Win!
First things first: mise en place , French for "everything in its place." It’s a fancy way of saying get all your ingredients measured out before you start.
Trust me, you don't want to be fumbling for the cinnamon while your creamy pumpkin pudding is threatening to burn.
We're talking 2 cups (475 ml) whole milk , 1 cup (235 ml) heavy cream , 1 ½ cups (340g) pumpkin puree , and all those lovely spices ready to go.
Cut the 2 tablespoons (30g) of butter into small pieces beforehand. It'll melt faster later. Honestly, organisation is half the battle!
step-by-step: Pudding Perfection
Here's the lowdown, step-by-step, to ensure you get that perfect autumnal treat.
- Mix the Base: In your medium saucepan, whisk together 2 cups (475 ml) milk , 1 cup (235 ml) cream , 1 ½ cups (340g) pumpkin puree , ½ cup (100g) granulated sugar , ¼ cup (50g) brown sugar , 1 teaspoon pumpkin pie spice , ½ teaspoon cinnamon , ¼ teaspoon nutmeg , and ¼ teaspoon salt . Get it nice and smooth.
- Cornstarch Slurry: In a small bowl, whisk 3 tablespoons (24g) cornstarch with a couple of tablespoons of the milk mixture. No lumps allowed! This creates your thickening agent.
- Simmer Time: Heat the pumpkin mix over medium heat, whisking constantly. Bring it to a simmer. Don't let it boil!
- Slurry Power: Whisk in the cornstarch slurry. Keep whisking!
- Thicken Up: Reduce the heat to low. Keep stirring for 2- 3 minutes until the pumpkin spice desserts thicken and coat the back of a spoon.
- Final Flourishes: Take it off the heat. Stir in the butter and 1 teaspoon vanilla extract until the butter melts.
- Chill Out: Pour into 6 individual pumpkin pudding serving dishes. Cover with plastic wrap, pressing it right onto the surface to stop a skin forming.
- Refrigerate for 2 hours at minimum longer is better for a properly set pudding.
Pro Tips: Pudding Wizardry
Want to take your homemade pumpkin pudding to the next level? Try these!
- Don’t Overcook! Once it's thickened, get it off the heat pronto! Overcooking leads to a gummy texture. No bueno.
- Constant Stirring Saves the Day: This isn't a "set it and forget it" situation. Stir constantly to avoid scorching.
- make-ahead pudding ! This pudding is a champ for pumpkin pudding Thanksgiving . Make it a day ahead. One less thing to worry about, eh?
I reckon, give this a go, and you'll have a right proper spiced pumpkin pudding . Autumn in a bowl, I tell ya!
Recipe Notes
Alright, let’s dive into the nitty gritty of this spiced pumpkin pudding . Honestly, it’s easier than changing a duvet cover. But a few tips can make it truly stellar.
Fab Serving Ideas
Okay, so how should you serve this easy pumpkin pudding recipe ? Picture this: a swirl of whipped cream, a dusting of cinnamon.
Maybe even a cheeky ginger snap on the side. Or, for the full autumn experience, try it with a hot cup of apple cider.
It's like a warm hug on a chilly evening.
Clever Storage Hacks
Got leftovers? This homemade pumpkin pudding keeps well. Just pop it in the fridge. It'll be good for about 3 days.
Make sure it's covered, or you'll get that weird skin on top. Nobody wants that! Freezing isn't ideal, as the texture can change.
But, if you must, use an airtight container. Thaw it in the fridge overnight. Reheating is best done gently, maybe with a splash of milk, to bring back the creaminess.
Mix-and-Match Magic
Fancy a twist? For a vegan pumpkin pudding , swap out the dairy for coconut milk. Trust me, it's lush.
You could also play with the spices. A pinch of cardamom adds a lovely warmth. Or try swapping maple syrup for the sugars! This can make a big difference, especially when whipping up pumpkin spice desserts .
Nutrition 101
Each serving of this creamy pumpkin pudding is about 280 calories. There's a bit of fat, some protein, and a good dose of carbs.
But, let’s be real, it's all about that pumpkin goodness! Pumpkin is packed with vitamin A. That's great for your eyes.
Also, it's a simple recipe that can be made ahead, perfect for Thanksgiving! It also makes great individual pumpkin pudding desserts.
So there you have it! A few pointers to make your pumpkin pudding Thanksgiving worthy. Remember, cooking should be fun! Don't stress too much about perfection.
Now go on, get baking and enjoy your autumn treat.
Frequently Asked Questions
Can I make this pumpkin pudding ahead of time?
Absolutely! In fact, it's better if you do. This pumpkin pudding is a great make-ahead dessert. It needs at least 2 hours to chill, but overnight is even better, allowing the flavors to meld and the pudding to set properly.
Just be sure to press plastic wrap against the surface to prevent a skin from forming nobody wants that!
My pumpkin pudding isn't thickening. What did I do wrong?
Don't panic! A few things could be at play. First, make sure you used cornstarch as the thickening agent, and that you mixed it with a bit of cold liquid to create a slurry before adding it to the hot mixture this prevents lumps.
Secondly, ensure you're simmering (not just heating) the mixture long enough after adding the slurry. It usually takes a couple of minutes of gentle simmering and constant stirring for the pudding to thicken properly.
If all else fails, you can mix a little more cornstarch with cold water and carefully whisk it in, but do this sparingly!
Can I use pumpkin pie filling instead of pumpkin puree in this pumpkin pudding recipe?
It's really best to avoid using pumpkin pie filling. Pumpkin pie filling already contains spices and sugar, which will throw off the carefully balanced flavors of the pudding. Stick with 100% pumpkin puree for the best results.
Think of it like using a pre-made sauce versus building one from scratch you've got more control!
How long does pumpkin pudding last in the fridge?
Your homemade pumpkin pudding will happily keep in the refrigerator for up to 3-4 days. Store it in an airtight container to maintain its texture and flavor. It's a bit like leftovers from a Sunday roast, they're great for a couple of days but start to lose their charm after that!
Any suggestions for variations on this pumpkin pudding?
Loads! For an adult twist, a splash of spiced rum after cooking is a winner. You can also experiment with different spices like cardamom or cloves for a unique flavor profile. For a vegan option, substitute the milk and cream with full fat coconut milk and use a vegan butter.
Get creative, like a contestant on The Great British Bake Off!
What's the best way to serve this spiced pumpkin pudding?
The possibilities are endless! A dollop of whipped cream and a sprinkle of cinnamon is a classic combination. Crumbled ginger snaps add a nice bit of crunch. A drizzle of caramel sauce takes it to the next level. Or, for a more sophisticated touch, try serving it with a few candied pecans.
The key is to balance the sweetness of the pudding with complementary flavors and textures.
Spiced Pumpkin Pudding
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280 calories |
|---|---|
| Fat | 18g |
| Fiber | 4g |
