Maple Pumpkin Pudding
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Recipe Intro From lisathompson
Recipe featured in our 2024 Thanksgiving Menu
When it comes to Thanksgiving dessert, we could all use a decadent and impressive recipe that comes together without much effort. And most people will be expecting something with pumpkin. Enter: maple pumpkin pudding. It’s rich, sweetened with maple syrup, and perfectly pumpkin-spiced. It also cooks on the stovetop in about 25 minutes. Top with a dollop of unsweetened whipped cream, a sprinkle of roasted pumpkin seeds for an earthy bite, and a drizzle of olive oil for depth of flavor. It’s sure to become a new fall and winter favorite.
Substitutes:
Homemade squash or pumpkin puree instead of canned
Chai spice blend for the pumpkin pie spice
Unsweetened non-dairy milk mixed with some non-dairy cream for the half and half
Non-dairy whipping cream or whipped topping for the whipped cream
- Recipe Card
Recipe Card
ingredients
- 1 (15-ounce) can pumpkin puree
- 2/3 cup pure maple syrup
- 3 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 2 cups half and half
- 1/3 cup roasted salted pumpkin seeds
- 3/4 cup cold heavy cream
- Olive oil, for drizzling (optional)
Method
Step 1
Add maple syrup, pumpkin puree, and pumpkin pie spice to a medium pan and stir until well combined. Cook over medium heat, stirring often, until the mixture is thick and has a deep golden color and smell, about 15-20 minutes. Remove from heat.
Step 2
Whisk cornstarch into half and half, then stir into the pumpkin mixture off the heat.
Step 3
Return to medium-high heat and cook until mixture is a thick pudding consistency, about 5-6 more minutes.
Step 4
Allow to cool slightly before spooning into small cups. Cover with wax paper or plastic wrap directly on the surface and refrigerate for at least 2 hours or up to 48 hours in advance.
Step 5
Before serving, whip the heavy cream to medium peaks.
Step 6
Top each pudding cup with a generous spoonful of whipped cream, a drizzle of olive oil, if desired, and a sprinkle of pumpkin seeds.