Pumpkin Pudding

 

Makes 6 (4-oz) servings

1/2 cup packed light or dark brown sugar (or 3/4 cup coconut sugar)

2 tbsp plus 2 tsps cornstarch

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp turmeric (optional, mostly for colour)

1/8 tsp allspice

1 1/2 cup whole milk 

1/2 cup heavy cream

1/2 cup unsweetened pumpkin puree

1/2 tsp vanilla

1 tsp finely grated ginger, packed

2 tbsp butter 

In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice and salt until combined.

Whisk in the milk, cream, pumpkin puree and ginger.

Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the the sides with the whisk.

Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat and whisk in the butter and vanilla. It should be the consistency of creamy yogurt.

Strain the hot pudding through a mesh strainer into a large pitcher, then divide into serving dishes. Chill for at least a couple of hours.

Toppings: pecans, pumpkin seeds, yogurt or whipped cream

Milk alternatives

Omit the milk and cream; use 1 cup plant milk (almond milk, lactose-free milk) and 1 cup full-fat canned coconut milk.