Pumpkin Pudding
This homemade pumpkin pudding combines pumpkin puree, milk, egg yolks and maple syrup with cinnamon, nutmeg and ginger. It cooks on the stovetop and can be served warm or chilled with your favorite toppings.
Servings: 4 servings
Ingredients
- 3/4 cup pumpkin puree
- 2 cups milk whole or 2% is best
- 2 egg yolks
- 2/3 cup maple syrup
- 2 tablespoons arrowroot starch or cornstarch
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1/2 teaspoon freshly grated ginger or use dried ginger and add with other spices
Instructions
- Combine all of the dry ingredients (arrowroot starch, sea salt, cinnamon and nutmeg) in a pot off heat.
- Gradually whisk in the milk until smooth then add the pumpkin puree, egg yolks and maple syrup. Whisk well until fully mixed.
- Place the pot over medium heat, stirring constantly until the mixture thickens and just starts to bubble - about 8 to 10minutes.
- Remove from the heat and stir in the vanilla, butter and fresh ginger. Allow the butter to melt through and stir in evenly.
- Pour the pudding into jars and allow to cool slightly. Serve warm or once it has cooled off, cover with lids and allow to chill in the fridge until ready to enjoy.
Nutrition
Serving: 1SERVING | Calories: 336kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 394mg | Potassium: 417mg | Fiber: 2g | Sugar: 40g | Vitamin A: 7653IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 1mg