I’ve been buying the big cans of pumpkin. They ‘re more economical and since I’m frugal at heart I can’t quite bring myself to buy the smaller cans. Which means, I always have leftover pumpkin puree hanging out in my fridge. I suppose if I let the pumpkin linger in the fridge, until it inevitably needed to be tossed, there wouldn’t be much of a savings would there.? But, so far, leftovers have had a pretty short lifespan. Partly in thanks to my current favorite breakfast, Spiced Pumpkin Oatmeal. And Pumpkin Pie Pudding….
This pumpkin pie pudding is a departure from some of the more traditional pumpkin desserts. It’s simple to whip up, super creamy and very pumpkin-y. It’s also refined sugar-free since it’s sweetened with agave. Feel free to replace the agave with brown sugar should you prefer that.
I poured the pudding into small mason jars and, after chilling, dusted them with a bit of cocoa. I’m thinking these would also be great with some crumbled gingersnaps on top…or chocolate shavings. Yum!
|Pumpkin Pie Pudding|
- 2 cups whole milk
- 1/2 cup agave
- 1/4 cup cornstarch
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin-pie spice
- Whisk milk, agave, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.
- Beat eggs with a whisk in a large bowl.
- Gradually add half the hot milk mixture to the beaten eggs.
- Return milk-egg mixture to pan.
- Cook over medium heat 2 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice and vanilla.
- Spoon evenly into custard cups or small jars.
- Let cool, and chill for about 30 minutes, or until pudding is set.
adapted from Health