Butterscotch and Pumpkin Pudding
Indulge in the cozy, autumnal flavors of this luscious Butterscotch and Pumpkin Pudding—a silky dessert that’s equal parts comforting and decadent. This recipe blends the rich caramel notes of browned butter and brown sugar with the earthy sweetness of pumpkin puree, all enhanced by warm spices like cinnamon and nutmeg. Tempered egg yolks give the pudding its velvety texture, while a touch of heavy cream ensures the perfect balance of creaminess. Topped with fluffy whipped cream and optional pecans for a delightful crunch, this dessert is a showstopper for any fall gathering or an elegant treat to savor solo. With just 15 minutes of prep time, this pudding is as quick to make as it is irresistible to eat. Perfect for Halloween, Thanksgiving, or any fall celebration, it’s an easy way to bring rich seasonal flavors to your table.
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Recipe Information
Ingredients
- 0.75 cup Brown sugar
- 3 tablespoons Unsalted butter
- 2 tablespoons Cornstarch
- 0.75 cup Pumpkin puree
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Sea salt
- 1 cup Whipped cream
- 0.25 cup Chopped pecans (optional)
Instructions
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the sugar is fully dissolved and starts to take on a rich butterscotch aroma, about 2-3 minutes.
In a small bowl, whisk together the cornstarch and 1/4 cup of the milk until smooth. Set aside.
In the saucepan, slowly add the remaining milk, pumpkin puree, and heavy cream, whisking continuously to combine.
Reduce the heat to medium-low. Gradually whisk the cornstarch mixture into the saucepan. Stir continuously to prevent any lumps.
In a small bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a few spoonfuls of the hot pumpkin mixture into the yolks while whisking. Then, pour the tempered yolks back into the saucepan, stirring thoroughly.
Add the vanilla extract, ground cinnamon, ground nutmeg, and sea salt to the saucepan. Continue to cook and stir the mixture for about 8-10 minutes, or until the pudding thickens and coats the back of a spoon.
Remove the pudding from the heat and allow it to cool slightly, stirring occasionally to prevent a skin from forming.
Pour the pudding into individual serving dishes or a large bowl. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until fully chilled.
Before serving, top the pudding with whipped cream and a sprinkle of chopped pecans, if desired.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 140.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 889 mg | 68% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
