Homemade Pumpkin Pudding

Course: Dessert

Cuisine: North American, Thanksgiving

Prep Time: 15

Chill Time: 2

Servings: servings

Calories: 327kcal

Author: Lord Byron's Kitchen

A simple dessert of homemade pudding is a classic and reminds me so much of growing up in the 80s! This Homemade Pumpkin Pudding comes together in just fifteen minutes. Spoon the cooked pudding mixture into your favourite serving vessels and chill until ready to enjoy!

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Ingredients

1/2 cup brown sugar, lightly packed
2 1/2 teaspoons cornstarch
1 tablespoon pumpkin spice seasoning blend
1/2 teaspoon salt
1 1/2 cups milk
1/2 cup heavy cream
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter

Instructions

Measure the brown sugar, cornstarch, pumpkin spice seasoning blend and salt into a large saucepan and whisk to combine.
Measure in the milk, heavy cream, and pumpkin puree and whisk to combine with the dry ingredients.
Over medium heat, while continuing to whisk slowly, bring the pudding mixture to a low boil. The pudding with thicken quite quickly when fully heated through and the bubbles will be quite gelatinous.
Continue to cook and whisk for two more minutes.
Remove the saucepan from the heat and immediately whisk in the butter and vanilla extract.
If you want to be sure there are no lumps in the pudding, you can strain it through a wire-mesh stainer. Otherwise, transfer the pudding to your favourite serving vessels. Cover each vessel with plastic wrap and refridgerate for a minimum of two hours before serving.
To serve, dollop a bit of whipped cream on top and sprinkle with chopped pecans or pumpkin seeds. A drizzle of caramel sauce is also quite nice! Enjoy!

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