Gluten Free Pumpkin Pudding Recipe

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:

1. In a cold saucepan, whisk the sugar and starch together until well combined.
2. In a bowl, beat the eggs and whisk in the milk.
3. 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.
4. Once cooled, add the pumpkin, vanilla, cinnamon, and nutmeg and whisk together until well combined.
5. Return the saucepan to the burner and cook over medium-low heat until thoroughly heated, about 2 minutes.
6. 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.
7. 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.

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