Pumpkin pudding

Makes 6 servings

Pumpkin pudding

What better to do with a plethora of pumpkins than make a pudding?


  • 2 cups whole milk
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup cornstarch or arrowroot starch
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • Sour Cream Topping


In a heavy-bottomed saucepan, add milk, brown sugar and cornstarch. Whisk to combine. Bring to a boil and cook, stirring constantly, for 3 minutes. Remove from heat.

In a small bowl, crack eggs and whisk to blend. Slowly add a few tablespoons of milk mixture, stirring constantly, to temper the eggs and avoid scrambling them. Then, slowly pour egg mixture into saucepan, also stirring constantly. Bring the mixture back to a low boil and cook for 3 minutes, stirring constantly, until thick.

Stir in pumpkin, salt and pumpkin pie spice.

Transfer mixture to a large bowl or 6 ramekins. Cover with plastic wrap and refrigerate until cool.

Just before serving, top with sour cream topping.

*This recipe has not been tested by AFR.

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