15-Minute Creamy Stovetop Pumpkin Pudding
Serves 615 mins prep0 mins cook
Silky pumpkin pudding kissed with brown sugar and spices tastes just like the best pumpkin pie ever, only way easier. See the notes for a vegan option!
0 servings
What you need
tbsp cornstarch
tsp ground cinnamon
tsp ground nutmeg
tsp turmeric
tsp allspice
tsp fine sea salt
cup full fat milk
cup heavy cream
cup pumpkin puree
tsp fresh ginger
tbsp unsalted butter
cup mascarpone
Instructions
0 In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until combined. 4 Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger. 5 Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pan with the whisk. You’ll have to stop whisking for a few seconds to verify that the pudding is boiling, which you’ll know by the big bubbles that pop gloopily. 6 Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt. 1 Strain the hot pudding through a mesh strainer and into a large measuring pitcher, then divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours and up to 2 or 3 days. 2 Make the whipped mascarpone and chill until needed. 3 Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or pumpkin seeds. Bojon appétit!View original recipe