Homemade Pumpkin Pudding
No boxed ingredients needed for this delicious easy microwave fall recipe!
Equipment
- Large glass bowl
- Wire whisk
Ingredients
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 1/8 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1.5 cups 2 % Milk or dairy-free milk
- 1/2 cup heavy whipping cream or silk non-dairy heavy cream
- 1 tbsp unsalted butter or coconut oil
- 1/2 tsp molasses
- 1/2 cup 100% pure pumpkin puree
Instructions
- In a large glass bowl combine the dry ingredients and spices with a whisk. Try to whisk away all the lumps.
- Slowly whisk in milk and cream. Give it a good whisk so you won’t have lumps.
- Cook on high power 4-5min until thickened, whisking every 2 mins.
- Check to see how thick it is by the 4 min mark if it’s not coating the back of a spoon continue microwaving on high for one more min checking after 30 seconds and whisking after every 30 seconds. It’s thick enough when it coats the back of the spoon and looks like the texture of heavy cream.
- Next with your whisk combine the molasses, pumpkin, and butter into the hot milk sugar mixture. Pour into six 4oz ramekins, airtight container, or pie shell cover, and refrigerate until ready to serve about 2 hours.
Notes
Do not overcook this or you will have a much thicker pudding and not as creamy.
If you decide to make this and do not want the full amount you can easily half the ingredients and cook in the microwave for half of the time.
For the vegan/dairy-free version, it may cook slightly faster so keep a very close eye on it.
If you cannot use ramekins this recipe makes 2 1/2 cups of pudding.
Top with whipped cream for an extra creamy treat!