Creamy Pumpkin Pudding – A Luxuriously Smooth Fall Dessert

If you're craving a creamy, spiced dessert that’s perfect for fall, this Creamy Pumpkin Pudding is the answer. Combining rich pumpkin flavor with a smooth, velvety texture, this pudding is easy to make and will delight your taste buds. The warm spices and maple syrup bring out the natural sweetness of the pumpkin, while the creamy base makes each bite luscious and indulgent. Whether you’re serving it at a fall gathering or just enjoying it as a cozy treat at home, this pumpkin pudding is sure to become a seasonal favorite.

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This dessert offers a perfect balance of flavors and textures, with the pumpkin providing warmth and the pudding’s silky-smooth finish offering a comforting experience.

Nutritional Information (Per Serving, Based on 4 Servings):

• Calories: 240 kcal
• Fat: 16g
• Carbohydrates: 20g
• Protein: 4g
• Sugar: 12g

Enjoy the pudding on its own or elevate it by topping it with whipped cream and a sprinkle of crushed gingersnaps for a bit of crunch.

Storage Tips:

• Refrigeration: Store the pudding in an airtight container in the refrigerator for up to 3 days. It’s best served chilled for a smoother texture.
• Freezing: Not recommended as freezing will change the texture of the pudding.

Fun Fact: The History of PuddingPudding has roots going back to medieval times when it was more of a savory dish. Over time, it evolved into the sweet, creamy dessert we know today, with different variations worldwide. Pumpkin pudding has become a popular choice in the U.S. during the fall season, especially around Thanksgiving.

Cooking Tips

• For an even richer texture, add an extra tablespoon of butter.
• If you prefer a stronger pumpkin spice flavor, increase the pumpkin pie spice by 1/4 teaspoon.
• To create a dairy-free version, swap out the milk and cream for your favorite plant-based alternatives like almond milk or coconut milk.

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Creamy Pumpkin Pudding Recipe

• ½ cup heavy cream
• 1 large egg yolk (room temperature)
• 2 tablespoons corn starch
• ½ cup whole milk (or 2%)
• ¼ cup pure maple syrup
• ¼ cup pure canned pumpkin (room temperature)
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice (or cinnamon)
• ⅛ teaspoon salt

Instructions:

1. Whisk the egg yolk and cornstarch: In a small bowl, whisk together the egg yolk and cornstarch until smooth. Set aside.
2. Heat the milk and cream: In a saucepan, heat the milk and heavy cream over medium heat until it’s just about to simmer. Stir occasionally to prevent scorching.
3. Mix in the pumpkin: Slowly whisk the canned pumpkin, maple syrup, pumpkin pie spice, and salt into the milk mixture. Heat for an additional 2-3 minutes.
4. Temper the egg yolk mixture: Gradually add a spoonful of the warm pumpkin mixture into the egg yolk and cornstarch mixture to temper it (this helps prevent the eggs from scrambling). Slowly pour the tempered yolk mixture back into the saucepan, stirring constantly.
5. Thicken the pudding: Continue cooking the mixture over medium heat, stirring constantly, until it thickens, about 5–7 minutes. Remove from heat.
6. Add the butter and vanilla: Stir in the butter and vanilla extract until fully incorporated.
7. Chill and serve: Pour the pudding into individual serving dishes and cover with plastic wrap (make sure the plastic touches the surface of the pudding to prevent a skin from forming). Refrigerate for at least 2 hours before serving.

This Creamy Pumpkin Pudding is a perfect way to enjoy the flavors of fall in a smooth, decadent dessert. Whether served on its own or topped with whipped cream, it’s a guaranteed crowd-pleaser.