Super Creamy Pumpkin Pudding
Indulge in the velvety richness of Super Creamy Pumpkin Pudding, a luscious dessert that perfectly captures the cozy essence of fall. Made with real pumpkin puree, warming spices like cinnamon, nutmeg, and ginger, and a blend of whole milk and heavy cream, this recipe delivers an irresistibly smooth, custard-like texture sure to impress. The addition of egg yolks creates a luxurious depth, while a touch of vanilla rounds out the flavors beautifully. Quick to prepare and chilled to perfection, this autumn-inspired treat is ideal for festive gatherings or a delightful weeknight indulgence. Garnish with whipped cream, a sprinkle of cinnamon, or crushed gingersnaps for a stunning finish that will wow your taste buds. Whether you're celebrating the season or simply craving something sweet, this pumpkin pudding is your go-to recipe for a creamy, comforting dessert.
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
Instructions
In a medium saucepan, whisk together the granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to thicken, about 5-7 minutes.
In a separate bowl, lightly whisk the egg yolks.
Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking continuously, to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
Stir in the pumpkin puree and cook over medium-low heat until the pudding is thickened and smooth, about 5-7 minutes.
Remove from heat and stir in the vanilla extract.
Transfer the pudding to individual serving cups or a large serving dish. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours or until fully set.
Serve cold, optionally garnished with whipped cream, a sprinkle of cinnamon, or crushed gingersnap cookies.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 150.5 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 90 mg | 2% | |
*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.
