Pumpkin pudding sweetened with honey! If you love pumpkin pie you will love this pumpkin pudding!
Well, here I finally am with a new recipe. I hope you’ll forgive me, I’m still stuck on pumpkin. What’s new though is that I’m realizing at this point and time that I am just not a regular blogger. As much as I want blogging to be my job and something I do regularly, I can’t dedicate full time hours, or even part time hours to it right now. And I’m finally OK with that, and I hope you will be too. One day I’ll be a much more regular blogger, maybe even a full time blogger, but not right now. So for now I’ll be posting when I can and when I have something special to share with you. And let me tell you, this pudding is super special!
Let me start off my saying I had no idea that pumpkin pudding was a thing. I had no idea it existed before the idea popped into my head over a month ago. So I looked it up and there it was! And so I set out making my own completely from scratch version and here it is. I know if you’re striving for a whole foods diet cornstarch probably isn’t on your list of good ingredients, but I do use it in my kitchen for a few things, and this is one of them. If you’re worried about using cornstarch but want to give this recipe a try, consider buying organic corn starch.
As for this pudding, it’s thick and creamy and absolutely delicious, if you’re a fan of pumpkin pie I just know you’ll love it.
I actually used this pudding as a filling for something else, so I’ll hopefully be back later in the week to share that delicious idea 🙂 And pretty soon I’ll be moving from pumpkin onto apples. I really can’t get enough apples lately. My dehydrator is going constantly, full of apples. Soon I’ll be making and canning applesauce, drying more(and more and more) apples since we eat them as fast as I can make them, and who knows what else 🙂 For now enjoy this delicious pumpkin pudding!
- 1¾C pumpkin puree
- ½ C honey
- 2 large eggs
- ¼ C cornstarch
- 1 tsp pumpkin pie spice
- 1½ C whole milk(+ ¼ C extra if desired)
- pinch sea salt
- In a saucepan combine the pumpkin puree with the honey over medium low heat and whisk until the honey has melted enough and the two are completely combined.
- Make sure the mixture is not too hot and add in the eggs. Mix the cornstarch with a small amount of milk until there are no lumps then add the cornstarch mixture along with the spice, the rest of the milk and a pinch of salt to the pot.
- Whisk together and cook over medium heat just until thickened and just starting to boil. When thick, remove from the heat and pour the pudding into individual ramekins. Pudding will thicken more as it cools.
- Let cool slightly before covering with plastic wrap and refrigerating until ready to serve.
- To serve top with a sprinkle more pumpkin pie spice if desired and a dollop of sweetened whipped cream.