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15-Minute Creamy Stovetop Pumpkin Pudding Recipe

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3.8 from 2 reviews

This 15-minute creamy stovetop pumpkin pudding is a luscious and comforting dessert perfect for fall. Made with pumpkin puree, warm spices, and a creamy base of milk and heavy cream, it sets into a silky pudding that you can chill and serve topped with whipped mascarpone and toasted nuts or seeds for a delightful texture contrast.

Ingredients

Dry Ingredients

  • ½ cup (110 g) packed light or dark brown sugar
  • 2 tablespoons plus 2 teaspoons (17 g) cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon turmeric (optional, mostly for color)
  • ⅛ teaspoon allspice
  • ½ teaspoon fine sea salt

Wet Ingredients

  • 1 ½ cups (355 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ½ cup (125 g) unsweetened pumpkin puree (preferably homemade)
  • ½ vanilla bean, split lengthwise and scraped (or ½ teaspoon vanilla extract added with the butter)
  • 1 teaspoon packed finely grated fresh ginger (or ½ teaspoon ground ginger, added with the other spices)
  • 2 tablespoons (30 g) unsalted butter

Toppings

  • 1 cup whipped mascarpone
  • Optional: toasted pecans, pumpkin seeds, and/or buckwheat groats

Instructions

  1. Mix Dry Ingredients: In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until well combined to ensure even flavor distribution.
  2. Add Wet Ingredients: Whisk in the milk, heavy cream, pumpkin puree, vanilla bean scrapings, and grated fresh ginger until the mixture is smooth and homogenous.
  3. Heat the Pudding Mixture: Place the pot over medium heat and gradually bring to a boil, whisking constantly. Scrape the bottom and corners of the pan to prevent burning and to achieve a smooth texture. Watch for big bubbles to confirm it’s boiling.
  4. Cook Until Thickened: Once boiling, continue whisking and cooking the pudding for 2 more minutes until it reaches a creamy yogurt-like consistency. Remove from heat and whisk in the butter until fully incorporated.
  5. Strain and Portion: Strain the hot pudding through a mesh strainer into a large measuring jug to remove any lumps or cooked bits. Divide the pudding into six 4-ounce heatproof cups or jars.
  6. Chill: Cover the puddings and refrigerate for at least 2 hours, up to 2 or 3 days, until fully set and chilled.
  7. Prepare Whipped Mascarpone: Whip mascarpone cheese until light and fluffy and chill until serving.
  8. Serve: Top each chilled pudding with a generous dollop of whipped mascarpone and garnish with toasted pecans, pumpkin seeds, or buckwheat groats for added crunch and flavor. Enjoy your creamy pumpkin pudding!

Notes

  • To enhance the pudding’s color, turmeric is added but optional; it does not significantly affect the flavor.
  • Use fresh grated ginger for the best flavor; ground ginger can be substituted but may be less vibrant.
  • Vanilla bean provides the best aroma and taste, but vanilla extract can be used if unavailable.
  • For a thicker pudding, ensure you cook thoroughly while whisking after boiling starts.
  • Pumpkin puree is best homemade for optimal freshness and flavor, but canned unsweetened puree works well.
  • Chilling overnight improves the texture and helps set the pudding perfectly.
  • Whipped mascarpone can be lightly sweetened if desired.
  • Toasted nuts and seeds add delightful textural contrast, but can be omitted for a smoother pudding.

Find it online: https://glowcooks.com/15-minute-creamy-stovetop-pumpkin-pudding-recipe/