As the leaves start to change and the temperature drops, it’s time to break out all the pumpkin spice recipes. From lattes to pies, there’s something about pumpkin spice that just screams fall. And what better way to enjoy this seasonal flavor than with a creamy and delicious pumpkin spice pudding?
In this recipe, we’ll show you how to make a simple yet decadent pumpkin spice pudding that will satisfy all your fall cravings. So put on your coziest sweater, grab a spoon, and let’s get cooking!
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- Whipped cream, for topping (optional)
Instructions:
- In a medium saucepan, whisk together the milk, sugar, cornstarch, salt, and pumpkin pie spice. Heat the mixture over medium heat, whisking constantly, until it comes to a simmer.
- Reduce the heat to low and continue to whisk for 2-3 minutes, until the mixture thickens.
- Add the pumpkin puree and vanilla extract, and whisk until well combined.
- Remove the pudding from the heat and let it cool for a few minutes.
- Divide the pudding into individual serving dishes and refrigerate for at least 2 hours, or until set.
- Top with whipped cream, if desired, and serve chilled.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 170
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 135mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 23g
Protein: 3g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Equipment:
- Medium saucepan
- Whisk
- Individual serving dishes
- Refrigerator
Serving Suggestions:
This pumpkin spice pudding is delicious on its own, but you can also dress it up with some fun toppings. Try adding a dollop of whipped cream, a sprinkle of cinnamon, or some crushed gingersnap cookies for a little crunch.
Variations:
If you want to switch things up, try adding some different spices to the pudding mixture. Nutmeg, cloves, and ginger all pair well with pumpkin spice and can add some extra depth of flavor.
Substitutions:
If you’re looking for a dairy-free or vegan option, you can use almond milk or coconut milk in place of the whole milk. Just be aware that the pudding may not thicken as well with these substitutions.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
- Be sure to whisk the pudding constantly while it’s cooking to prevent any lumps from forming.
- If you want a smoother pudding, you can strain it through a fine-mesh sieve before refrigerating.
- For a richer pudding, you can use half-and-half or heavy cream instead of whole milk.
Notes:
This recipe makes about 4 servings of pudding. You can easily double or triple the recipe if you’re serving a larger group.
Frequently Asked Questions:
Can I use canned pumpkin instead of pumpkin puree?
Yes, canned pumpkin will work just as well in this recipe. Just be sure to use pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
Can I make this recipe ahead of time?
Yes, you can make the pudding up to 2 days ahead of time and store it in the refrigerator until you’re ready to serve. Just be sure to wait to add any toppings until right before serving.
Can I freeze this pudding?
We don’t recommend freezing this pudding, as it may affect the texture and consistency.
Final Thoughts:
This pumpkin spice pudding is the perfect dessert for fall. It’s creamy, comforting, and full of warm spices that will make you feel all cozy inside. Plus, it’s easy to make and can be customized to your liking with different spices and toppings. So why not give it a try and see for yourself how delicious pumpkin spice can be?