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15-Minute Creamy Stovetop Pumpkin Pudding Recipe

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This 15-Minute Creamy Stovetop Pumpkin Pudding is a luscious, autumn-inspired dessert featuring smooth pumpkin puree, warm spices, and a rich, velvety texture. Made on the stovetop with simple ingredients, it offers a deliciously cozy treat topped with whipped mascarpone and optional toasted nuts or seeds, perfect for a quick yet elegant seasonal dessert.

Ingredients

Pudding Mixture

  • ½ cup (110 g) packed light or dark brown sugar
  • 2 tablespoons plus 2 teaspoons (17 g) cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon turmeric (optional, mostly for color)
  • ⅛ teaspoon allspice
  • ½ teaspoon fine sea salt
  • 1 ½ cups (355 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ½ cup (125 g) unsweetened pumpkin puree (preferably homemade)
  • ½ vanilla bean, split lengthwise and scraped (or ½ teaspoon vanilla extract added with the butter)
  • 1 teaspoon packed finely grated fresh ginger (or ½ teaspoon ground ginger, added with the other spices)
  • 2 tablespoons (30 g) unsalted butter

Topping

  • 1 cup whipped mascarpone
  • Optional: toasted pecans, pumpkin seeds, and/or buckwheat groats

Instructions

  1. Combine Dry Ingredients: In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until thoroughly combined to create the base for the pudding.
  2. Add Liquids and Pumpkin: Whisk in the whole milk, heavy cream, pumpkin puree, vanilla bean scrapings, and finely grated fresh ginger until the mixture is smooth and homogeneous, ensuring all flavors are incorporated.
  3. Heat the Mixture: Place the saucepan over medium heat and gradually bring the mixture to a gentle boil. Continuously whisk, making sure to scrape the bottom and corners of the pan to prevent sticking or lumps. Watch for large bubbling to confirm the boil.
  4. Cook and Thicken: Once boiling, continue whisking and cooking the pudding for 2 more minutes to achieve the creamy thick consistency, then remove from heat. Immediately whisk in the unsalted butter until fully melted and incorporated.
  5. Strain and Chill: Pass the hot pudding through a fine mesh strainer into a large measuring pitcher to ensure an ultra-smooth texture. Divide the pudding evenly among six 4-ounce heatproof cups or jars, cover them, and refrigerate for at least 2 hours or up to 2-3 days until set.
  6. Prepare Whipped Mascarpone: Whip the mascarpone until light and fluffy in a separate bowl, then chill until ready to serve.
  7. Serve: Top each chilled pudding with a generous dollop of whipped mascarpone and garnish with toasted pecans, pumpkin seeds, and/or buckwheat groats for added texture and flavor. Enjoy your creamy autumn dessert!

Notes

  • Use homemade pumpkin puree if possible for a fresher flavor and better texture.
  • If you don’t have a vanilla bean, add ½ teaspoon vanilla extract when incorporating butter.
  • The turmeric is optional and primarily for color; omit if undesired.
  • Toasted nuts and seeds add a lovely crunch but can be omitted for a nut-free version.
  • For a smoother pudding, do not skip the straining step before chilling.
  • Store leftovers covered in the refrigerator and consume within 3 days for best quality.
  • Whipped mascarpone can be made ahead and kept chilled until serving.

Find it online: https://lauracooks.com/15-minute-creamy-stovetop-pumpkin-pudding-recipe/