Homemade Pumpkin Pudding
I was going to wait until the first official day of Fall before I started with the pumpkin things, but even Starbucks has already brought out the Pumpkin Spice Latte, so I thought...why not? Pumpkin is such a healthy, delicious creation, with or without the spice, and this recipe is light on the spice but heavy on the flavor and goodness. It is a great snack for everyone and can be served with just about anything. This is not your traditional pumpkin pie filling...this is pumpkin pudding!
Homemade Pumpkin Pudding
Homemade Pumpkin Pudding - The Perfect Fall Snack!
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
20 minutes
Additional Time:
1 hour
Total Time:
1 hour 25 minutes
Cold pumpkin pudding is a great snack for a cool fall day or as a special surprise in your child's lunchbox. It can also be used as dip for graham crackers or gingersnap cookies!
Ingredients
- ½ cup sugar
- 2 tablespoon cornstarch
- ⅛ teaspoon salt
- 2 cups milk
- ½ cup pumpkin
- 1 teaspoon cinnamon
- 2 large egg yolks
- 1 teaspoon vanilla
Instructions
- Combine cinnamon, sugar, pumpkin, cornstarch and salt in a medium saucepan.
- Turn heat to medium and gradually stir in milk, whisking constantly.
- Cook until mixture thickens and boils.
- Boil and stir 1 minute.
- Pour about a cup of hot mixture into the egg yolks and whisk together.
- Slowly pour the hot/egg mixture back into the rest of the mixture and whisk together.
- Boil and stir 1 minute and then remove from heat.
- Stir in vanilla.
- Pour pudding into dishes, cover, and refrigerate at least an hour.
- Serve with whipped cream or plain. Store leftover pudding in refrigerator.
Barrie MacLauchin
Tuesday 22nd of November 2016
When do you add the pumpkin? It doesn't say in the directions.
Gena
Tuesday 22nd of November 2016
eek...it's in the first step. Added it in now. Thanks for letting me know!