If you looking for a fairly easy gluten free pumpkin dessert, this pumpkin pudding recipe will meet your needs for time as well as taste buds. Make it dairy free or with dairy milk. Make it richer by using heavy whipping cream, or low-fat using low-fat milk. Either way, using the tips below can make the perfect pumpkin pudding.
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A seasonal favorite, this pumpkin pudding can be easily made into pumpkin creme brulee by adding a sugary topping.
Ingredients:
- 6 Tablespoons granulated sugar, divided
- 2 1/2 Tablespoons potato starch (or cornstarch)*
- 1 3/4 cups milk (cow's, gluten free rice, almond, or coconut)
- 1 large egg
- 1/2 cup canned 100% pumpkin (Libby's)
- 1 teaspoon vanilla pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- Pinch of fine sea salt
- Chopped pecans (or walnuts), for garnish
Instructions:
- In a cold saucepan, whisk the sugar and starch together until well combined.
- In a bowl, beat the eggs and whisk in the milk.
- Over medium heat, add the milk mixture to the sugar mixture, stirring constantly. Bring to a boil and cook for 1 minute. Remove it from the burner and set it aside to cool for about 2 minutes.
- Once cooled, add the pumpkin, vanilla, cinnamon, and nutmeg and whisk together until well combined.
- Return the saucepan to the burner and cook over medium-low heat until thoroughly heated, about 2 minutes.
- Distribute the pudding between 4 glasses or ramekins, place plastic wrap over the top of the puddings (actually over the pudding, not the glass), and refrigerate until cold.
- Serve topped with chopped nuts, if desired. Another option is to sprinkle sugar on top and either place them under a broiler to caramelize or use a torch as you would for creme brulee. If you would like to use brown sugar, first bake it in a single layer in a baking sheet, in the oven for 10 minutes on 350 degrees Fahrenheit. Then break it up with a mallet in a plastic bag.
Tips
*Because all milks vary in thickening ability, if the pudding does not thicken enough, mix a tablespoon of starch with enough cold milk to make a slurry. Add it a little at a time to hot pudding and stir over medium-low heat until thickened. Low-fat milk is the least amount of fat percentage to easily use in pudding without adding additional starch.
If you'd like a rich pudding, substitute half of the milk with heavy whipping cream.