This pudding is great on it’s own, topped with whipped cream and chocolate curls or layered with cake in a trifle.
By Sherron Watson
Gluten Free Pumpkin Pudding
This pudding is great on it's own, topped with whipped cream and chocolate curls or layered with cake in a trifle.
Author: Sherron Watson
Recipe Type: Dessert
- 2 cups f 2% milk
- ¾ cup dark brown sugar, packed
- ¼ cup of corn starch or arrowroot starch
- 2 large eggs
- 1 cup of pumpkin
- ¼ teaspoon of salt
- ½ teaspoon of pumpkin pie spice
- Toppings: whipped cream, sprinkled cocoa powder and chocolate curls
- In a sauce pan, add milk, brown sugar and corn starch. Whisk to combine. Bring to a boil.
- Boil for 3 minutes. It will start to thicken. Remove from heat.
- In a separate bowl, add eggs. Whisk.
- To combine the eggs with the boiled mixture you have to do several things. You do not want to scramble the eggs so this step is required to slowly integrate the eggs into the milk mixture.
- I use a measuring cup and take 1 cup and slowly pour the hot milk into the eggs. Whisking the whole time.
- This brings the eggs up in temperature so that they can easily be added to the remaining milk mixture.
- Combine the two, by slowly pouring the egg/milk into the milk/sugar mixture. Whisking the whole time.
- Return to stove and bring to boil. Boil for 3 minutes.
- Pudding should be thick. Stir in pumpkin, salt and pumpkin spice.
- Transfer to a bowl and refrigerate until cooled. For individual portions, add the pudding to the cups before the set.
- Serve with whipped cream, chocolate curls and chocolate sprinkled cocoa.