Description
This easy pumpkin pudding is smooth, amazingly creamy and captures warm fall flavors in every spoonful. Cooked gently on the stovetop and then chilled, this makes a quick and comforting when you’re craving a fall dessert. Gluten-free and dairy-free too.
Ingredients
- 3 cups raw pumpkin, cleaned and cut into cubed (or 3 cups pumpkin puree for convenience)
- 2 cups unsweetened almond milk
- 1 cup brown sugar
- 3 tablespoons cornstarch (or arrowroot powder)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom or 5 cardamom pods, crushed into powder
Instructions
- Cook the Pumpkin: Cook the pumpkin until it is tender. You can either steam the pumpkin (place chopped pumpkin in a steamer and cook until completely tender, about 10- 15 minutes), boil it (place pumpkin in a pot of boiling water, cook until tender, and drain well to get rid of excess moisture and set aside), or bake it (preheat the oven to 200F and bake, covered with aluminum foil, for about 20 minutes or until tender).
- Process to Get Puree: Use a high-speed blender, food processor or immersion blender and process until smooth.
- Whisk Dry Ingredients: In a medium bowl, whisk together sugar, cornstarch, ground cinnamon, ground nutmeg, and cardamom.
- Combine Wet Ingredients: Add eggs and slowly whisk in the milk, then stir in the pumpkin purée.
- Add Dry Ingredients and Cook Until Thickened: Pour the mixture into a medium saucepan and add the dry ingredients. Place over medium heat and stir constantly until the mixture begins to thicken (about 5–7 minutes). Cook another 2–3 minutes on low, stirring, until pudding is smooth and thick. Remove from heat and let cool slightly.
- Chill & Serve: Pour into small bowls or jars, cover, and chill for at least 2 hours before serving.
- Serve & Enjoy: Serve with grated chocolate, dairy-free whipped cream, or ice cream whatever you want.
Notes
Pumpkin: In this recipe I show you how to make pumpkin puree from scratch, but you can easily save time and used 3 cups of canned pumpkin puree if you prefer.
Milk: I used unsweetened almond milk to keep this recipe dairy-free, but you can easily use other types of unsweetened non-dairy milk instead (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose intolerant, go ahead and use regular milk instead.
Sugar: I used dark brown sugar, but you can also use light brown sugar, cane sugar, or white sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Cornstarch: Cornstarch is fundament to bind the ingredients together and to thicken the pudding. Alternatively, if you are allergic to corn, you may use equal amounts of arrowroot powder instead.
Eggs: Eggs help to create a custardy texture, so definitely make sure to add it in.
Spices: I used a mix of ground cinnamon, ground nutmeg, and cardamom for adding the warm fall flavors. However, if you prefer, you can also substitute the spices with 1 1/2 teaspoons of pumpkin pie spice instead.
Optional Toppings: You can garnish the chilled pudding with dairy-free whipped cream, crushed pecans, or grated chocolate.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
