Pumpkin Pudding


Pumpkin, Vanilla, Spices:

Cornstarch and Sugar:

Milk and Egg:

Whipped Cream:

Optional Garnish:


  1. In a medium bowl whisk together the pumpkin puree, vanilla, and spices; set aside.
  2. In a separate bowl, whisk together milk and egg; set aside.
  3. In a medium saucepan whisk together sugar and cornstarch.
  4. Pour the milk and egg mixture into the saucepan.
  5. Whisk the milk and cornstarch mixture over medium heat. Bring to a boil and cook for 1 minute, stirring constantly.
  6. Remove from heat.
  7. Add the pumpkin mixture to pan, whisking constantly until blended.
  8. Return pan to low heat and cook for 3 minutes, stirring constantly.
  9. Remove from heat, transfer to serving dishes.
  10. Cover with plastic wrap and refrigerate to chill for at least 30 minutes or overnight.
  11. Serve with a dollop of whipped cream.
  12. For an optional garnish, top with a teaspoon of candied and spicy butternut squash.


Makes six ½ servings.

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