Creamy Pumpkin Pudding with Warm Spices Recipe
This rich and creamy Pumpkin Pudding is a delightful autumn dessert that combines smooth pumpkin puree with warm spices, real maple syrup, and a velvety texture achieved by slow cooking on the stovetop. Perfect served warm or chilled, this pudding is a comforting treat that balances sweetness and spice in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 tablespoons arrowroot starch (or cornstarch)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 3/4 cup pumpkin puree
- 2 cups milk (whole or 2%)
- 2 egg yolks
- 2/3 cup maple syrup
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon freshly grated ginger (or dried ginger)
Instructions
- Combine Dry Ingredients: In a pot off the heat, mix together the arrowroot starch, sea salt, cinnamon, and nutmeg until evenly distributed.
- Add Wet Ingredients: Gradually whisk the milk into the dry mixture to avoid lumps and create a smooth base. Then, whisk in the pumpkin puree, egg yolks, and maple syrup until fully combined and smooth.
- Cook the Mixture: Place the pot over medium heat. Stir constantly with a whisk or spoon to prevent burning, and cook until the pudding thickens and begins to bubble gently, about 8 to 10 minutes.
- Finish with Flavorings: Remove the pot from heat. Stir in the vanilla extract, butter, and freshly grated ginger until the butter melts and everything is well combined.
- Cool and Serve: Pour the pudding into serving jars or bowls. You can enjoy it warm immediately, or let it cool slightly, cover with lids, and refrigerate until chilled for a cool dessert.
Notes
- Arrowroot starch can be substituted with cornstarch if unavailable.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
- Fresh grated ginger adds a bright spicy note, but dried ginger can be used in the spice mix if preferred.
- Make sure to stir constantly during cooking to prevent the pudding from sticking and curdling.
- Leftovers can be stored in the refrigerator for up to 3 days.