Pumpkin Pudding with Candied Ginger Whipped Cream
Savor the flavors of fall with this decadent Pumpkin Pudding with Candied Ginger Whipped Cream, an irresistible dessert that combines creamy pumpkin spice pudding with a luscious, ginger-infused whipped topping. Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this dessert is a perfectly spiced treat for cozy autumn evenings. The star of the show, however, is the candied ginger whipped cream, which adds a touch of sweetness and a delightful zing to every bite. Easy to prepare and beautifully served in individual ramekins, this pudding is perfect for holiday gatherings or an elegant weeknight indulgence. Serve chilled and garnished with extra candied ginger for a stunning finish that will leave your guests asking for the recipe!
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.25 cups Cornstarch
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 1 cups Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 2 tablespoons Candied ginger, finely chopped
- 0.5 teaspoons Vanilla extract (for whipped cream)
Instructions
In a medium saucepan, whisk together the pumpkin puree, whole milk, and heavy cream over medium heat until warmed through. Do not boil. Remove from heat and set aside.
In a separate large bowl, whisk together the granulated sugar, brown sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and well combined.
Slowly pour the warm pumpkin mixture into the egg mixture, whisking continuously to prevent the eggs from cooking.
Return the mixture to the saucepan and place over medium heat, stirring constantly. Cook until the mixture thickens and begins to bubble, about 7-9 minutes.
Remove from heat and stir in vanilla extract, cinnamon, ground ginger, and nutmeg.
Pour the pudding into individual serving dishes or ramekins. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours or until fully set.
To make the candied ginger whipped cream, whip the heavy cream and powdered sugar together in a large bowl until soft peaks form.
Gently fold in the chopped candied ginger and vanilla extract until evenly mixed.
When ready to serve, top each pudding with a generous dollop of candied ginger whipped cream. Optionally, garnish with additional candied ginger or a light dusting of cinnamon.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 37.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 284 mg | 6% | |
*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.
