Gluten Free Pumpkin Pudding
- Total Time: 30 mins
- Yield: 6 servings
Description
This pudding is great on it’s own, topped with whipped cream and chocolate curls or layered with cake in a trifle.
Ingredients
- 2 cups (480 ml) f 2% milk
- 3/4 cup (180 ml) dark brown sugar, packed
- 1/4 cup (60 ml) of corn starch or arrowroot starch
- 2 large eggs
- 1 cup (240 ml) of pumpkin
- 1/4 tsp of salt
- 1/2 tsp of pumpkin pie spice
- Toppings: whipped cream, sprinkled cocoa powder and chocolate curls
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
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Frequently Asked Questions
Why does the recipe temper the eggs before combining them with the hot milk?
I use a classic tempering method: scoop 1 cup of the hot milk-sugar mixture and pour it slowly into the whisked eggs while stirring constantly. This gradually raises the egg temperature so they can be safely added back to the hot pot without scrambling — this step is required to avoid scrambled eggs.
Can I use arrowroot starch instead of cornstarch?
Yes. Both cornstarch and arrowroot starch work (1/4 cup of either) for thickening the pudding. Both behave similarly here and keep the dessert gluten-free.
What are the serving options for this pudding?
There are three serving styles: on its own topped with whipped cream and chocolate curls, layered with cake in a trifle, or portioned into individual cups before the pudding sets. For individual portions, pour into cups while still warm and refrigerate until firm.
Sherron, i cut the sugar and it was plenty sweet.
Used canned pumpkin and it set up perfectly for an easy gluten free dessert, thanks Sherron.
Light but i wanted it sweeter, added a spoon of maple.
How many servings and what is the serving size?
What are the calories for this receipe
So creamy and cozy for fall, you would never know its gluten free. Made it for dessert, thanks!