Pumpkin Patch Pudding
Pumpkin Patch Pudding is a silky, spiced dessert that brings together real pumpkin puree, warm pumpkin pie spice, and rich vanilla in a simple stovetop custard.
Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains extra sugar, spices, and thickeners that can throw off the balance.
- 1 cup milk Whole milk gives the richest mouthfeel. You can use 2 percent or oat milk, though the pudding may be slightly less creamy.
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon pumpkin pie spice If you do not have pumpkin pie spice, combine cinnamon, ginger, nutmeg, and allspice.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped cream For a dairy-free version, choose a plant-based whipped topping.
Instructions
- In a medium saucepan, whisk together the pumpkin puree, milk, sugar, cornstarch, pumpkin pie spice, and salt until the cornstarch dissolves completely.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes 5 to 7 minutes.
- Once the pudding begins to bubble gently, continue cooking for one more minute to remove the starchy cornstarch taste.
- Remove the saucepan from the heat. Stir in the vanilla extract.
- Pour the pudding into four serving dishes or ramekins.
- Refrigerate uncovered for about 20 minutes, then cover and chill until set, at least 2 hours.
- Before serving, top each dish with a generous spoonful of whipped cream.
Notes
Whisking constantly is important. Cornstarch settles quickly, and without movement it can scorch on the bottom and create lumps. If you want a completely smooth finish, press the cooked pudding through a fine-mesh strainer before pouring it into serving dishes.