Description
Paul’s Pumpkin Patch Pudding is a creamy, spiced pumpkin dessert that combines smooth pumpkin puree with warm cinnamon and nutmeg flavors. This comforting pudding is cooked on the stove until perfectly thickened, then chilled to create a luscious texture ideal for fall or any time you crave a cozy treat.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree (Not pumpkin pie filling)
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Spices and Thickeners
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Combine Wet Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, milk, heavy cream, granulated sugar, brown sugar, eggs, and vanilla extract until well combined to create a smooth base.
- Mix Spices and Cornstarch: In a separate small bowl, mix the ground cinnamon, ground nutmeg, salt, and cornstarch thoroughly to ensure even distribution.
- Incorporate Spice Mixture: Gradually add the spice and cornstarch mixture to the pumpkin mixture, whisking continuously until everything is evenly blended without lumps.
- Cook the Pudding: Pour the combined mixture into a 2-quart saucepan and cook over medium heat. Stir constantly for about 20 minutes until the mixture thickens noticeably and begins to bubble, indicating it has reached the right consistency.
- Cool Slightly: Remove the pudding from heat and let it cool slightly for about 5 minutes to prevent condensation when covering.
- Transfer and Cover: Pour the pudding into individual serving dishes or cups. Cover with plastic wrap or lids directly on the surface to prevent a skin from forming.
- Chill to Set: Refrigerate the pudding for at least 2 hours to allow the flavors to meld and the texture to set firmly.
- Serve: Serve chilled, optionally garnished with whipped cream and a sprinkle of cinnamon for extra flavor and presentation.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Stir the pudding constantly while cooking to prevent burning or lumps.
- Cover the pudding surface with plastic wrap while chilling to avoid skin formation.
- Chilling time can be extended for a firmer pudding or better flavor infusion.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 1/2 cup)
- Calories: 250 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
Keywords: pumpkin pudding, pumpkin dessert, fall dessert, creamy pumpkin pudding, cinnamon nutmeg pudding
