Pumpkin Spice Pudding Recipe

As the crisp autumn breeze fills the air and the world dons its golden hues, there’s no better way to celebrate the season than with a homemade treat that is both comforting and delightful. My Pumpkin Spice Pudding Recipe is perfect for gathering the family around, sparking creativity in the kitchen, and creating lasting memories. This recipe combines the rich flavors of pumpkin and warm spices, making it a cozy indulgence that’s worth every spoonful. Whether you’re curled up under a knitted blanket or hosting a family dinner, this pudding is bound to bring warmth and joy to your fall occasions.

Ingredients:

• 2 cups of pumpkin puree
• 1/2 cup of brown sugar
• 2 cups of almond milk
• 1/4 cup of cornstarch
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground ginger
• 1/4 tsp of ground nutmeg
• 1/4 tsp of ground cloves
• 1 tsp of vanilla extract
• Dairy-free whipped cream, for topping
• Extra ground nutmeg, for garnish

Instructions:

1. In a medium saucepan, whisk together the pumpkin puree and brown sugar over medium heat until smooth and warmed through.
2. In a separate bowl, mix together the almond milk and cornstarch until the cornstarch is fully dissolved.
3. Add the almond milk mixture to the saucepan, stirring continuously to avoid any lumps.
4. Sprinkle in the cinnamon, ginger, nutmeg, and cloves, stirring to combine all the flavors.
5. Continue to cook the mixture on medium heat, stirring constantly, until it begins to thicken. This should take about 10-15 minutes.
6. Once the pudding has reached your desired consistency, remove it from the heat and stir in the vanilla extract.
7. Pour the pudding into small glass jars or serving bowls. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
8. Before serving, add a generous dollop of dairy-free whipped cream and a sprinkle of nutmeg on top.

Helpful Tips:

• If you want a thicker pudding, add an extra tablespoon of cornstarch to the almond milk mixture.
• For a richer flavor, you can substitute the almond milk with any other dairy-free milk such as coconut or soy milk.

Storage Instructions:

You can store the pumpkin spice pudding in the refrigerator for up to 3 days. Make sure to cover the jars or bowls with plastic wrap or an airtight lid to maintain freshness.

Pairings:

This Pumpkin Spice Pudding pairs wonderfully with a hot cup of spiced chai tea or a frothy latte. For a decadent experience, serve it alongside a slice of warm apple pie or gingerbread cookies.

At Zynahz, we believe in bringing joy and a touch of creativity into every cooking venture. I encourage you to try this Pumpkin Spice Pudding Recipe and share your delightful results with us. Spread the love by sharing this recipe with friends and family, and inspire them to create their own cozy autumn moments. Don’t forget to explore more tantalizing recipes on Zynahz, follow us on social media, and subscribe to our newsletter for the latest culinary inspirations.